We make pizza every weekend and I am constantly on the look-out for ideas for toppings. Youngest son always has his margarita with loads of basil and two or three cloves of garlic crushed over the sauce. Eldest son and his g/f always have their “veggie” pizza with sun-dried tomatoes, red peppers, fresh tomatoes, caramelised onions for him, spinach for her, oregano and (dare I say it?) pineapple. But for hubby and me, I mix it up each week. I try to stick to as traditional as possible because… well, I suppose I’m a bit of a traditionalist when it comes to food. The caveat, of course, is that I vegetarianise everything.

I have quite a list of toppings on regular rotation now, so I decided the time has come to start blogging them, so that if someone else happens to be searching for ideas I might be able to help. The ingredients are given in the order they go on the base. The pizzas are baked at 250°C for about 15 minutes, usually after all the toppings go on unless otherwise stated.

A note on the pictures – sorry again for the quality, but I have run into a proverbial brick wall with my P&S camera under artificial light. Not that my pics in daylight are too crash hot, but they are better than these. Gimp can only do so much. So, I’m currently shopping for a new camera. Decision juuuuust about made… now I only to convince hubby that the price is worth it. Wish me luck!

Last week’s offerings consisted of a peppery rucola (rocket/arugula)…

pizza sauce
150g mozzarella, grated
Bake base, then
 top cooked pizza with
2 large handfuls fresh rucola (rocket/arugula)
a drizzle of olive oil and some
parmesan, shaved

…and a not-quite-capricciosa.

pizza sauce
1/2 jar oil-packed artichokes, roughly chopped
1/2 jar marinated mushrooms, roughly chopped
1 dozen black olives, halved
generous sprinkle of oregano
150g mozzarella, grated