BEYOND SAUSAGE AND PEPPERONI
SPREAD EITHER OLIVE OIL OR TOMATO SAUCE ATOP THE PIZZA CRUST. THEN FOLLOW WITH THE REMAINING INGREDIENTS, WHICH SHOULD NOT BE MORE THAN 1/2 INCH HIGH ON THE PIZZA, OR THE CRUST WILL BURN BEFORE THE OTHER INGREDIENTS WARM.
Greek: Olive tapenade, tomatoes, red onions, thinly sliced zucchini, feta cheese, freshly cracked black pepper.
Caramelized onion: In advance, cook 4 large onions in 1 tablespoon olive oil slowly over low heat in an uncovered shallow pan until they turn lightly brown and become nearly a purée as they caramelize (takes at least 1 hour). Makes about 1 cup caramelized onion. For pizza topping, sprinkle feta atop the onions.
Margherita: Fresh tomato slices, slices of fresh mozzarella, chopped or whole fresh basil.
Mediterranean: Sun-dried tomatoes (marinated in olive oil and drained), marinated artichokes (drained) and feta cheese.
Mushroom: Mushrooms sautéed in butter, fresh thyme and basil, Parmesan.
Seafood: Small shrimp sautéed in butter, avocado, shallots, fresh tarragon.
LEE SVITAK DEAN