Premium Toppings Recipe

Preparation of components

Cook the bacon until crisp (pan-fry or oven at 400°F/200°C for 15–18 minutes), drain on paper towels and chop into bite-sized pieces. Caramelize one large sliced onion in 1 tablespoon olive oil over medium-low heat, stirring occasionally, until deep golden and sweet, about 25–30 minutes. In a separate skillet, sauté cleaned and sliced mushrooms in 1 tablespoon olive oil over medium-high heat until browned and any liquid evaporates, 6–8 minutes; season with a pinch of salt and set aside.

Toasting pine nuts & preparing other items

Toast pine nuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly golden, about 2–3 minutes; transfer to a cool plate immediately. Drain oil from sun-dried tomatoes and chop finely. Halve mini mozzarella, slice roasted red peppers into strips, and pit/halve Kalamata olives if not already prepared.

Assembling on a pizza, salad, or platter

If using as pizza toppings: preheat oven to recipe temperature for your base. Scatter shredded Parmesan and halved mozzarella across the base, then distribute caramelized onions, sautéed mushrooms, roasted red peppers, sun-dried tomatoes, olives, and chopped bacon evenly. Bake per base instructions. After baking, tear or lay prosciutto slices on top (do not bake prosciutto if you prefer it delicate), then scatter fresh arugula and chiffonade basil over the hot pie. Drizzle with truffle oil (very lightly), balsamic glaze, and honey in thin streams. Finish with crumbled goat cheese and toasted pine nuts. Season with flaky sea salt and freshly ground black pepper to taste.

Assembling as a finishing topping for salads or bowls

For salads or grain bowls: toss arugula with a light drizzle of olive oil and a pinch of salt. Arrange caramelized onions, mushrooms, roasted peppers, sun-dried tomatoes, olives, bacon, mozzarella, goat cheese, and prosciutto on top. Sprinkle Parmesan and toasted pine nuts, then drizzle balsamic glaze, truffle oil, and a touch of honey. Finish with cracked black pepper and flaky sea salt.

Platter / sharing board setup

On a large board, place small bowls of caramelized onions, marinated roasted peppers, olives, and sun-dried tomatoes. Arrange clusters of mozzarella, prosciutto, crumbled goat cheese, shredded Parmesan, bacon, and toasted pine nuts. Provide small spoons for drizzles of truffle oil, balsamic glaze, and honey, plus a bottle of extra-virgin olive oil for guests to add as desired. Garnish the board with fresh basil and arugula. Label toppings if needed.

Final seasoning and serving

Taste one combination and adjust: add more flaky sea salt if needed, or a light extra drizzle of olive oil or balsamic glaze. Serve immediately so warm components remain warm and fresh herbs remain bright. Store any leftovers separately (cheeses and cured meats refrigerated; toasted nuts and dried components stored airtight).