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. 



This recipe is a for a basic dry cider, it will ferment to about 4.5% alcohol and produce a super dry cider with a good taste that will develop well with about six months aging.



Four litres (1 Gallon) Apple Juice

Cider Yeast

Campden tablets (if using fresh juice)



Sterilise all cider making equipment thoroughly and rinse it well with tap water before you start. Make sure you yourself and your clothes are clean (as opposed to having just manured the vegetable garden for example).


Add the apple juice to the sterile fermenter avoiding contact with juice or any surface of your equipment that will come into contact with the cider. If you are using fresh unpasteurised juice treat the juice with one campden tablet per 4 litres (1 gallon) of juice and leave the juice uncovered for at least 24 hours to allow the campden tablet to dissipate.


Pitch the yeast (add it to the juice) and seal the fermenter, adding water to the airlock. The airlock should start bubbling between 6 and 48 hours after the yeast is pitched indicating that fermentation is taking place.


Allow the cider to ferment for at least 14 days. After primary fermentation is complete the airlock will bubble far more slowly, perhaps once every minute or two. At this point rack the cider by syphoning it into another fermenter taking care not to disturb the sediment on the bottom of the original fermenter and then resealing it. If another fermenter is not available siphon the cider into a high density plastic bucket, clean and sterilize the fermenter and transfer the cider back into it. Repeat this process weekly until you are satisfied that the cider is clear to your satisfaction.


Complete your cider by bottling it. Sterilize your bottles,their caps and your siphon hose. Siphon the cider from the fermenter into the bottles, prime with sugar if carbonation is required and seal the bottles.


Store in a dark place at room temperature and allow the cider to age for at least three months before sampling. Your cider should be aged for three to six months or more before it is consumed. Sample the cider at intervals to determine if it is suitable for your palate.



If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states.

If you’ve decided that producing your own cider is not for you and want to buy some, check Carolina Cider Company for great options.