How to Top a Pizza with Olives
When selecting olives for pizza, consider the dark, oil-cured, and wrinkled olives produced in Italy. In addition to these variations of Italian olives, the olives of Morocco or Greece are also exceptional. The best Moroccan and Grecian olives to use on pizza are black, green, and even purple varieties. Getting acquainted with the characteristics of the olive will help you know exactly how to top a pizza with olives.
Olives that have been cured in salt directly or in a salty brine may be unacceptable for use in pizza due to their salinity. It follows that olives that have not been through such rigorous encounters with salt will possess a cleaner, less salty flavor. When taking into account other components of a pizza that often contain excess salt (e.g., pizza sauce), it becomes clear how critical it is to avoid creating a pizza that tastes too salty. olives (and other pizza toppings) without unnecessary salinity help.
How to Top a Pizza with Peppers
Peppers of any variety are one of my favorite toppings for pizza. Bell peppers (Capsicum annuum), and detailed peppers (Capsicum chinense) are perhaps the most popular, but nearly any type of pepper makes a wonderful topping for pizza.
Although not everyone considers extremely hot peppers palatable pizza toppings, many love milder varieties; namely bell and enjoy a really spicy pizza, but many incorporate some kind of sweet pepper in their pizza. Fresh bell peppers of all colors will add a wonderful crunchy, sweet taste to your pizza. Sautéing or grilling bell peppers before use as a pizza topping can also bring an element of dynamism to a pizza.
In addition to bell peppers, another species of Capsicum annuum well suited for use as a topping for pizza is the Italian frying pepper. The Italian frying pepper bears a distinct long, slender shape, thin skin, and a pleasantly sweet taste. Known by many aliases, the Italian frying peppers can be correctly taxonomically referenced by frying peppers, Italian sweets, Italianelles, and cubanels.
An excellent way to prepare Italian peppers for use as a topping is to grill them until the skin turns black. Once the skin is thoroughly blackened with carbon, let them set in a covered container for approximately ten minutes before peeling their skin off. Learning how to top a pizza with peppers is a skill you may find yourself continually employing!
How to Top a Pizza with Mushrooms
The key to utilizing mushrooms to top a pizza is to purchase fresh, unwrapped mushrooms. Mushrooms that have been packaged in a container usually contain sodium bisulfate. Sodium bisulfate alters a mushroom’s chemical composition; causing the mushroom to retain retaining excess moisture and loose flavor. Mushrooms treated with sodium bisulfate have an overly soft texture and contribute much less flavor to the pizza.
Canned mushrooms are also a poor choice for pizza due to their texture and lack of flavor. Mushrooms are extremely absorbent and should not be placed in water long before use as this can dissipate the delicate comestible’s flavor. Understanding how to top a pizza with mushrooms can defend your pizza from the Machiavellian effects waterlogged, rubbery, and tasteless mushrooms. A gourmet pizza perfectly prepared with good quality mushrooms is always a big success.