Toppings Recipe

Crispy Bacon

Cook bacon in a skillet over medium heat until browned and crisp, 6–10 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain and cool, then chop or crumble to desired size.

Caramelized Onions

Slice one medium onion thinly. Heat 1 tablespoon oil or butter in a skillet over medium-low heat. Add onions and a pinch of salt, stirring occasionally until deep golden and sweet, 25–30 minutes. If onions begin to stick, add 1–2 tablespoons water.

Sautéed Mushrooms

Clean and slice 4–6 oz mushrooms. Heat 1 tablespoon oil or butter in a skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook until browned and liquid has evaporated, 6–8 minutes.

Pickled Jalapeños

If using jarred, drain 2 tablespoons and pat dry. If making quick-pickled, slice 1 jalapeño and combine with 1/4 cup vinegar, 1 tablespoon water, 1 teaspoon sugar, and a pinch of salt; let sit at least 15 minutes.

Fresh Avocado Slices

Halve and pit a ripe avocado, peel and thinly slice. Toss gently with a squeeze of lemon or lime juice to prevent browning and season with a pinch of salt just before serving.

Feta Cheese Crumbles

Crumble feta with a fork and drain any excess brine. Keep chilled until ready to top.

Shredded Cheddar

Grate cheddar if not pre-shredded and keep refrigerated until ready. Sprinkle evenly over your base; if melting is desired, broil or heat briefly.

Sunny-Side Egg

Heat 1 teaspoon oil or butter in a nonstick skillet over medium-low. Crack an egg into the pan and cook until whites are set but yolk remains runny, about 3–4 minutes. Season with salt and pepper.

Roasted Red Peppers

Use jarred roasted peppers drained and sliced, or roast fresh peppers under a broiler until charred, then steam in a covered bowl and peel. Slice into strips and pat dry.

Fresh Basil Leaves

Stack leaves, roll tightly and slice thinly (chiffonade) or use whole leaves as garnish. Add fresh just before serving.