3 Easy Pizza topping recipes (no tomato sauce)
This is for the ones who season their pizza with love (and olive oil).
Make your own pizza topping and create your perfect seasoning combination. Start with 3 easy Italian pizza toppings: the juicy, the smokey, and the rustic and build your flavours from there. Join our Pizza and Focaccia Workshops in The Hague, and learn how to make your own dough!
The secret behind pizza toppings
You can make these pizza toppings all together, and get 3 different Italian pizza flavours in one cooking session. Preheat the oven, prepare the aubergine, peppers, and onions and cook them together. Combining the 3 flavours will make your home-made pizza perfect and authentically Italian.
The juicy: Baked aubergine with oil, basil and thyme
Whole roasted aubergines, cooled and cut into strips, dressed with olive oil, basil, fresh thyme and salt.
Serving: 4 portions (2 pizza) Cooking time: 20 minutes in the oven Difficulty: Easy
This recipe is fully vegan.
INGREDIENTS:
2 aubergines
3 tablespoons extra virgin olive oil
1 teaspoons salt
6 fresh basil leaves
1 teaspoons fresh thyme
THE RECIPE:
Cut and season: Cut the 2 aubergines in half and score the flesh with a knife and spoon. Season the flesh with 3 tablespoons extra virgin olive oil and 1 teaspoons salt.
Prepare the tray: Place the aubergines flesh-side down on a baking tray. Pierce the outer skin with a fork so steam can escape during cooking.
Bake: Bake at 200°C for 20 minutes, checking occasionally how is browning (every oven cooks differently).
Once cooked, let the aubergines cool completely.
Slice and dress: Cut into strips and dress with fresh basil leaves, 1 teaspoons fresh thyme and the remaining salt to taste.
Macchè tip: Seasoning them the night before and letting them sit in the fridge overnight improves the flavour.
The smokey: Sicilian-Style Peppers
Mixed roasted peppers, peeled and dressed with capers, mint, basil and garlic-infused oil.
Serving: 4 portions (2 pizza) Cooking time: 20 minutes in the oven Difficulty: Easy
This recipe is fully vegan.
INGREDIENTS:
2 mixed peppers (different colours)
2 tablespoons capers
6 fresh mint leaves
6 fresh basil leaves
3 tablespoons oil
garlic
THE RECIPE:
Prepare the peppers: Wash the 2 peppers and place them on a baking tray with no seasoning.
Roast: Bake at 220°C for 20 minutes, until the skin of the peppers starts to brown (this gives a smoky flavour).
Rest in a bowl: Put the roasted peppers in a bowl and cover with plastic film for about 20 minutes. The steam will help loosen the skin.
Peel and slice: Once cool, peel the peppers and cut them into julienne strips.
Season: Rinse the 2 tablespoons capers to remove excess vinegar. Dress the peppers with the capers, 6 fresh mint leaves, 6 fresh basil leaves, 3 spoons of olive oil, and a garlic clove cut in half.
Macchè tip: Let the peppers rest for some minutes to get the best flavour.
The rustic: Caramelized Baked Onions
Small onions boiled, then baked with brown sugar and apple cider vinegar until caramelized and golden.
Serving: 4 portions (2 pizza) Cooking time: 40 minutes in the oven Difficulty: Easy
This recipe is fully vegan.
INGREDIENTS:
250 grams small onions
70 grams apple cider vinegar
1 teaspoons brown sugar
1 spoons extra virgin olive oil
oregano
salt
THE RECIPE:
Wash and chop: Peel and wash the onions under running water. Cut the onions in half removing the outer layer.
Arrange in tray: Drain and arrange the onions in a single layer in a baking dish, without overlapping them.
The seasoning: In a bowl, combine oil, vinegar, sugar, salt and oregano. Whisk the ingredients energetically.
Season: Evenly cover the onions with the seasoning, and massage them to the juice enters between the layers.
Bake: Preheat the oven, and bake at 180°C for about 40 minutes.
Grill to finish: Finish under the grill for a couple of minutes to make the onions even more golden and crisp on top.
Macchè tip: Add some salt flakes before serving.
