Since National Pizza Month is drawing to a close, here are some autumn-inspired pizza topping combos to see it out.
Have other fall pizza combos? Do share!
• Sweet Potato, Rosemary and Caramelized Onion
Caramelize a thinly sliced onion in butter. Add a little paprika or ginger near the end. Finely slice one peeled sweet potato and chop about 3 tablespoons of fresh rosemary. Lay the sweet potato and caramelized onions on the unbaked pizza crust and add some fine provolone cheese, then rosemary and chunky sea salt, then a sprinkling of fresh Romano cheese and black pepper. Bake at very high heat for about 7 minutes, or until crispy.
• Roasted Garlic, Caper, and Green Olive
Roast a head of garlic (instructions here) and squeeze the soft garlic out of each clove. Mash with a fork and dot a white sauce pizza with garlic, drained capers, and drained and sliced green olives. Top with fresh mozzarella and Parmesan cheese and finish with a sprinkle of red pepper flakes. Bake as above.
• Ricotta, Artichoke and Pancetta
Chop a few canned artichoke hearts into quarters and slice pancetta finely. Top a pizza crust with white ricotta sauce, artichoke and pancetta, and sprinkle Parmesan on top. Bake as above.
• Classic Hawaiian
Cut several slices of bacon into 1-inch pieces and pan-fry until crispy. Drain and cool. Top a marinara-sauce pizza with generous handfuls of these, chopped pineapple, and smoked provolone cheese. Add a dash of fresh-ground cinnamon and some Romano shavings. Bake as above.