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Toppings Recipe

Name: Hideaway Pizzas Toppings Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 0.5 cups Anchovies (fillets, packed in oil, drained); 0.5 cups Cooked bacon (crumbled); 0.5 cups Canadian bacon (sliced, diced); 0.75 cups Cup & curl pepperoni (sliced); 0.75 cups Deli pepperoni (sliced); 0.5 cups Genoa salami (sliced, stacked); 1 cups Grilled chicken (thinly sliced); 1 cups Ground hamburger (cooked, seasoned); 1 cups Italian sausage (cooked, sliced); 1 cups Meatballs (cooked, sliced); 0.75 cups Pepperoni (classic sliced); 0.75 cups Polish sausage (cooked, sliced); 1 cups Sausage (breakfast or bulk, cooked, crumbled); 1 cups Smoked pork shoulder (shredded); 0.5 cups Spicy capicola (sliced); 0.5 cups Blue cheese (crumbled); 0.75 cups Sharply shredded cheddar; 0.5 cups Feta (crumbled); 2 cups Low-moisture mozzarella (shredded); 0.25 cups Parmesan (freshly grated); 0.75 cups Provolone (sliced or shredded); 0.5 cups Artichoke hearts (quartered, jarred or roasted); 0.25 cups Banana peppers (sliced); 0.5 cups Black olives (sliced); 0.25 cups Fresh basil (chiffonade); 0.25 cups Fresh cilantro (chopped); 1 cups Fresh mushrooms (sliced); 1 cups Fresh spinach (roughly chopped); 0.5 cups Green bell pepper (thinly sliced); 0.25 cups Green olives (sliced)

Inspired by Hideaway Pizza

Time25m

Serves1

Meats: Anchovies, Bacon, Canadian Bacon, Cup & Curl Pepperoni, Deli Pepperoni, Genoa Salami, Grilled Chicken, Hamburger, Italian Sausage, Meatballs, Pepperoni, Polish Sausage, Sausage, Smoked Pork Shoulder, Spicy Capicola; Cheeses: Blue Cheese, Cheddar, Feta, Mozzarella, Parmesan, Provolone; Veggies: Artichoke Hearts, Banana Peppers, Black Olives, Fresh Basil, Fresh Cilantro, Fresh Mushrooms, Fresh Spinach, Green Bell Pepper, Green Olives, Jalapeño Peppers, Kalamata Olives, Red Bell Pepper, Red Onion, Roasted Cherry Tomato, Roasted Garlic, Roma Tomato; Fruits: Mandarin Orange, Pineapple; Other: Balsamic Glaze, Parmesan-Herb Shake, Mike's Hot Honey®.

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Ingredients

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Meats

1/2 cups Anchovies (fillets, packed in oil, drained)

1/2 cups Cooked bacon (crumbled)

1/2 cups Canadian bacon (sliced, diced)

3/4 cups Cup & curl pepperoni (sliced)

3/4 cups Deli pepperoni (sliced)

1/2 cups Genoa salami (sliced, stacked)

1 cups Grilled chicken (thinly sliced)

1 cups Ground hamburger (cooked, seasoned)

1 cups Italian sausage (cooked, sliced)

1 cups Meatballs (cooked, sliced)

3/4 cups Pepperoni (classic sliced)

3/4 cups Polish sausage (cooked, sliced)

1 cups Sausage (breakfast or bulk, cooked, crumbled)

1 cups Smoked pork shoulder (shredded)

1/2 cups Spicy capicola (sliced)

Cheeses

1/2 cups Blue cheese (crumbled)

3/4 cups Sharply shredded cheddar

1/2 cups Feta (crumbled)

2 cups Low-moisture mozzarella (shredded)

1/4 cups Parmesan (freshly grated)

3/4 cups Provolone (sliced or shredded)

Veggies

1/2 cups Artichoke hearts (quartered, jarred or roasted)

1/4 cups Banana peppers (sliced)

1/2 cups Black olives (sliced)

1/4 cups Fresh basil (chiffonade)

1/4 cups Fresh cilantro (chopped)

1 cups Fresh mushrooms (sliced)

1 cups Fresh spinach (roughly chopped)

1/2 cups Green bell pepper (thinly sliced)

1/4 cups Green olives (sliced)

1/4 cups Jalapeño peppers (sliced, seeds optional)

1/4 cups Kalamata olives (pitted, halved)

1/2 cups Red bell pepper (thinly sliced)

1/2 cups Red onion (thinly sliced)

1/2 cups Roasted cherry tomatoes (halved)

1 tbs Roasted garlic (mashed cloves)

1/2 cups Roma tomato (sliced or diced)

Fruits

1/2 cups Mandarin orange segments (drained if canned)

1/2 cups Pineapple (canned tidbits or fresh chunks, drained)

Other & Garnishes

2 tbs Balsamic glaze

1 tbs Parmesan-herb shake (blend of grated parm and dried herbs)

2 tsp Mike's Hot Honey® (or other spicy honey)

Method

Meats

Prepare cured & sliced meats

Keep pre-sliced cured meats (pepperoni, salami, capicola, Canadian bacon) refrigerated and lay out in a single layer on the pizza to avoid clumping. Use about 3/4 cup total for a 12-inch pizza, adjusting to preference.

Cook and finish fresh meats

For raw meats (ground hamburger, Italian sausage, Polish sausage, breakfast sausage), cook in a skillet over medium-high heat until no longer pink, breaking up into small crumbles or slicing links as desired. Drain excess fat and cool slightly before topping the pizza. Use about 1 cup cooked meat per 12-inch pizza.

Prepare specialty meats

Grill or pan-sear chicken breast and slice thinly (about 1 cup cooked sliced). Warm pre-cooked smoked pork shoulder or meatballs and shred/slice to distribute evenly (about 1 cup). For bacon, cook until crisp, drain and crumble (about 1/2 cup). Anchovies should be drained and patted dry; scatter sparingly (about 6–8 fillets per pizza).

Cheeses

Use low-moisture mozzarella as the base cheese: spread 1 1/2–2 cups evenly over the sauce for a 12-inch pizza. Add other cheeses sparingly to balance moisture and flavor: 1/4–1/2 cup additional cheese (feta, cheddar, provolone, or blue) depending on desired taste. Finish with 1–2 tablespoons grated Parmesan or a Parmesan-herb shake after baking or immediately when pizza comes out of oven.

Veggies

Prepare fresh vegetables

Wash and dry all fresh vegetables thoroughly. Slice mushrooms, bell peppers, onions, and roma tomatoes thinly so they cook through on the pizza. Roughly chop spinach and herbs. Thin slices and small pieces help prevent excess moisture.

Roasted items

If using jarred artichoke hearts, drain and quarter. Roast cherry tomatoes and garlic ahead on a sheet pan at 400°F (200°C) with a drizzle of olive oil for 10–15 minutes until slightly blistered, then cool before adding to the pizza.

Distribute vegetables evenly over the cheese layer. Use about 1 cup mushrooms or spinach, 1/2 cup combined sliced peppers and onions, and smaller amounts (1/4–1/2 cup) for olives, banana peppers, jalapeños, artichokes, and roasted items per 12-inch pizza.

Fruits

If using pineapple or mandarin oranges, drain well to remove excess syrup; pat dry. Use sparingly (about 1/2 cup total) and spread evenly so fruit heats through but doesn't make the crust soggy. Add mandarin segments after baking if you prefer a fresher texture.

Other & Garnishes

After the pizza is baked and just out of the oven, drizzle balsamic glaze (about 1–2 tablespoons) or Mike's Hot Honey® (about 1–2 teaspoons) in thin lines across the pie. Sprinkle Parmesan-herb shake immediately after baking for best adhesion and flavor. Add fresh basil or cilantro as a finishing herb so it remains vibrant.