Tuesday, September 14, 2010

Our favorite pizza topping combinations

Over the years, my husband and I have come to rely on pizza as a quick way to enjoy a delicious treat on a weeknight.
   We take the easy way out, using pre-purchased pizza crusts (whole wheat) and putting on great topping combinations.
   Here are three of our favorite topping combos:

- Italian sausage, spinach and Gruyere cheese. Cook un-cased sweet Italian sausage (or crumble up cased Italian sausage as it cooks). Place pieces of spinach over the pizza shell, and then the bits of Italian sausage. Sprinkle with Gruyere cheese and bake.

- Plum, goat cheese and prosciutto. This is a pizza that works well in spring or fall: spring, when goat cheese is in season, or fall, when plums are in season. Slice a plum into slim wedges and scatter over a pizza shell. Place thin strips of prosciutto around the plums, and sprinkle crumbled goat cheese over. Bake in the oven.

- Mushrooms, fresh thyme and mozzarella cheese. This is a great combination for fall, when some types of mushrooms and fresh thyme are hitting their stride.
   Slice mushrooms and put them in a bit of olive oil, salt and pepper. Drain and scatter over a pizza shell.
   Sprinkle fresh thyme leaves over the mushrooms.
   Cut rounds of mozzarella from a round hunk of cheese, and in turn cut the rounds into half-moons. Place over the mushrooms.
   Bake in the oven until cheese has melted.

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