One of my favorite pizzas is certainly the Pizza Margherita with classic tomato sauce, mozzarella and basil, but sometimes you just want to try out something completely new. There are so many ways to garnish your pizza with great different sauces and pizza toppings. On this page you find a collection of new pizza toppings for your inspiration.

Pizza Tomato Sauce

Whether Neapolitan or Roman style or American style pizza, my recipe for the tomato sauce is always the same. The recipe is very simple because in my opinion the tomatos already bring enough aroma and flavour.
I almost always use canned tomatoes, because the tomatoes are processed directly after harvesting and therefore still taste very aromatic. I prefer the peeled tomatos (pomodori pelati) because I like the consistency better than e.g. with the chopped tomatos.

The quality of the tomatos play a major role in how the sauce is going to taste like. My favourite tomatos are San Marzano tomatoes, which grow at the foot of Mount Vesuvius in Naples and have a uniquely full-bodied aroma. However, their price is also comparatively high. Apart from San Marzano tomatos, I can also recommend Gustarosso or Mutti tomatos. Otherwise, I find all the other brands, even the on brands from the supermarkets, perfectly fine.

In addition, I also use a food mill to get a fine and even tomato sauce. You can also squeeze the tomatos by hand, but that’ll lead to somewhat larger pieces in the sauce.

Ingredients (for six pizzas)

• 1 tin of tomatos (400 gr)
• 1/2 tsp salt
• Optional: a few basil leaves
• Optional: a dash of olive oil

Instructions

• Put the tomatos in the passie grinder and grind all the tomatos (I always use the coarsest filter).
• Add salt and season to taste. I prefer to use less salt at first, but you can always add more.
• Optional: shred a few basil leaves with your hands and add a dash of olive oil.
• This will keep in the refrigerator for about 5 days.

That’s it! Now it’s time to enjoy the pizza tomato sauce.

Marinated Cherry Tomatoes

Marinated cherry tomatoes are an incredibly sophisticated ingredient for a pizza because they taste sweet and tart at the same time, giving the pizza that certain something!

Ingredients

• 50 gr cherry tomatoes
• 2 tbsp balsamic vinegar, dark
• 3 tbsp olive oil
• 2 tbsp brown sugar
• Salt
• Pepper

Instructions

• Preheat oven to 180 degrees.
• Cut cherry tomatoes into thin slices. Depending on the size, either halve them or cut them into three small slices. They should not be too thin, otherwise they can burn quickly in the oven.
• Lay out tomato slices on a baking sheet. In such a way that they are not on top of each other.
• Pour balsamic vinegar, olive oil and the brown sugar over the tomato slices.
• Season with salt and pepper.
• Bake tomatoes in the oven for 20 minutes.

That’s it! Now it’s time to enjoy the marinated cherry tomatoes.

Roasted Onion Cream

This delicious roasted onion cream is based on a recipe from Joe Beddia’s book “Pizza Camp”. The cream goes well together with e.g. broccoli and chili, as outlined here.

Ingredients

• 1 large Vidalia onion, or other sweet onion
• 1 cup of cream (200 gr)
• Olive oil
• Salt and pepper
• 3-7 Calabrian chillies, pickled in oil (or other chillies)
• 1 garlic clove

Instructions

• Cut the onions into half rings.
• Add the half onion rings to olive oil and season it with salt and pepper;
• Lay them out on a baking sheet and bake them for 20 minutes.
• Turn the onions and bake again for another 20 minutes and let it cool down a bit.
• Put the onions and cream in a blender, season with salt and pepper and blend until you have a fine consistency.
• This will keep in the refrigerator for about 5 days.

That’s it! Now it’s time to enjoy the roasted onion cream.

Roasted Mushroom Cream

The roasted mushroom cream also comes from Joe Beddias book “Pizza Camp”* and is one of my absolute favorite creams! The roasted mushrooms together with the onions and rosemary give the whole an incomparably intense flavor. In my opinion, this cream goes particularly well with pan pizzas such as a Roman Pan Pizza (Pizza in teglia).

Ingredients

• 250 gr mushrooms
• 3 tbsp. olive oil
• 2 sprigs of rosemary, finely chopped
• 1 medium red onion, roughly chopped
• 1 cup heavy cream (200 gr)
• Fine sea salt and freshly ground pepper

Instructions

• Preheat the oven to 230 degrees Celsius.
• Toss the mushrooms with the olive oil, season with salt and pepper.
• Spread them out on a baking sheet and roast for 20 – 25 minutes or until they lose their water and wrinkle a bit.
• Place the mushrooms with their juices, rosemary, onion, and cream in a food processor or blender. Purée until there are no big chunks or pieces, but don’t go to far or you’ll have butter. It should be smooth and spreadable.
• Taste and adjust the seasonings as desired.
• This will keep in the refrigerator for about 5 days.

That’s it! Now it’s time to enjoy the roasted mushroom cream.

Vodka Sauce

You’re probably thinking: “What, alcohol in the sauce and even vodka?” That sounds wilder than it is. Alcohol has the ability to pump up the flavours of other ingredients , and voka proves this is so in this recipe. But don’t worry, the vodka completely cooks off in this recipe and you absolutely won’t taste it!

Ingredients

• 1 tbsp unsalted butter
• 1 medium red onion, finely chopped
• 1/2 tsp hot red pepper flakes
• 2 tbsp vodka
• 1 can crushed tomatoes à 400 gr
• 2 tbsp soy sauce
• 1/2 cup heavy cream (100 gr)

Instructions

• Melt the butter in a medium saucepan over medium heat.
• Add the red onion and cover. Cook, stirring occacionally, until the onion is tender and translucent but not browned, about 5 minutes.
• Stir in the hot red chilli pepper flakes.
• Add the vodka, allowing the heat of the saucepan to create a burst of steam and cook off the alcohol. Stir in the tomatoes and soy sauce and bring to a boil over high heat. Reduce the heat to medium-low and cook at a steady simmer until slightly reduced, 10 to 15 minutes. During the last 5 minutes, stir in the cream. Remove from the heat and let cool completely.
• Using a hand blender, purée the sauce int the saucepan (or purée it in a blender).
• This will keep in the refrigerator for about 3 days.

That’s it! Now it’s time to enjoy the vodka sauce.

Hot pumpkin cream

I personally love pumpkins, whether Hookaido, butternut or nutmeg, because they bring their own sweet note, are versatile and on top very healthy. In my opinion, the spiciness goes very well with the sweet flavor of the pumpkin and additionally warms in the colder seasons! Since pumpkins are in season and available in stores from late August through late fall, I especially like to make this pumpkin cream in the fall. However, pumpkins can be stored in a cool place for up to 10 months, which is why you can still prepare this cream very well in winter and spring.

Ingredients

• 1 small pumpkin
• 2 tespoons chilli flakes
• 2 tablespoons water (depending on own preference regarding consistency also more water)
• 2 teaspoons salt

Instructions

• Preheat oven to 200 degrees Celsius.
• Cut the pumpkin in half, scrape out the seeds and fibrous interior with a spoon.
• Place the two pumpkin halves with the cut surfaces on the baking sheet and bake in the oven for 30-40 minutes.
• Once they have softened, remove from the oven and allow to cool.
• Then spoon the flesh out of the pumpkin halves and place in a blender.
• Add water, chili flakes and salt to the blender as well and blend until smooth.
• The spicy pumpkin cream can be kept in the refrigerator for up to 5 days.

That’s it! Now it’s time to enjoy the hot pumpkin cream!

Candied Jalapeños

If you like it spicy, you can’t go past jalapeños! In my opinion, jalapeños give a pizza that certain kick. By the way, this recipe for homemade candied jalapeños, also goes very well with the hot pumpkin cream above! The candied jalapeños are not only good as a topping on the pizza but also as a fiery antipasti, for example.

Ingredients

• 450 gr fresh jalapeños
• 400 gr white granulated sugar
• 160 gr apple cider vinegar
• 1 teaspoon garlic powder

Instructions

• Slice the jalapeños.
• Mix the sugar with the apple cider vinegar and the garlic powder, and simmer for 5 minutes.
• Add the jalapeños and simmer for a further 5 minutes.
• Transfer the jalapeños into a sterilized jar and reduce the remaining mixture until thickened (5 – 10 minutes).
• Pour over the syrup mixture.
• Keep refrigerated and consume in one month.

That’s it! Now it’s time to enjoy the candied jalapeños!

BBQ Sauce

This BBQ sauce really has it all, because it will give every dish that certain flavourful kick! It goes well on a pizza, but is also great with burgers or other meat dishes such as spare ribs.

Ingredients

• 250 gr ketchup
• 6 tbsp Worcestershire sauce
• 4 tbsp butter
• 3 tbsp white vinegar
• 1 tsp Liquid Smoke (flüssiges Räucheraroma)
• 1/4 tsp Tabasco
• 110 gr brown sugar
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp yellow mustard
• 3 tbsp onion, finely chopped
• 1 orange, the juice

Instructions

• Put all the ingredients in a large sauce pan, mix well and bring to boil. Reduce the heat and simmer the sauce gently for 15 minutes, stir occasionally.
• Pour the sauce into an airtight container or bottle and store in the fridge. The sauce can be kept in the fridge for up to 5 days.

That’s it! Now it’s time to enjoy the BBQ sauce!

Jalapeños-mint Hotsauce

This jalapeños-mint hot sauce is a perfect match for the BBQ sauce mentioned above because it provides a nice spicy and refreshing contrast to the intense umami flavour of the BBQ sauce. And the great thing is: it’s super easy to make, because you need exactly two ingredients – that’s right, jalapeños and mint!

Ingredients

• 1 jar jalapeños, sliced
• 1 handful fresh mint leaves

Instructions

• Put the jalapeños including the liquid and the mint leaves in a blender and purée.
• Pour the sauce into an airtight container and store in the refrigerator. The sauce can be kept in the fridge for up to 5 days.

That’s it! Now it’s time to enjoy the jalapeños-mint hot sauce!

Peas Cream

The bright green colour of this peas cream will make every pizza special, both taste-wise and visually! My tip: fresh mint leaves bring a great contrast to the sweetness of the peas.
Leftover pea cream can also be eaten with bread.

Ingredients

• 250 gr peas
• 100 gr potatoes, peeled
• 1/2 stick leek or sping onions, cleaned and cut into rings
• 250 gr stock
• 50 gr herb cream (vegan cheese is also possible)
• Salt and pepper

Instructions

• Sauté the peeled potatoes and leek briefly in olive oil. Add half of the peas and pour in the stock. Cook the soup and season to taste. Purée, stir in the cream cheese and add the remaining peas. Leave to simmer.
• Pour the cream into an airtight container and store in the fridge. The cream can be kept in the refrigerator for up to 5 days.

That’s it! Now it’s time to enjoy the peas cream!

Thanks for reading! I hope this page with pizza sauce and topping recipes was valuable to you. If you have any unanswered questions, feel free to let me know in the comments. I’d appreciate it if you could share this article with your friends.

Julia