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Lately we’ve been making pizzas at home every weekend and we’ve been using our trusty homemade pizza dough recipe along with our standard pizza sauce (though we’ve been known to cheat and purchase prepared pizza dough from Trader Joe’s on occasion; hey, at about a dollar a pop you can’t go wrong). Next to good dough and the appropriate pizza sauce (yes, there’s a difference between tomato sauce and pizza sauce), good toppings can make or break a pizza.
The type of cheese used on pizza can also affect quality; that is to say, your best bet is to find fresh whole milk mozzarella and while buffalo mozzarella imported from Italy will make a devine pizza it’s unnecessary. If you can avoid buying “supermarket” mozzarella it will be in your best interest. Finally, you can always add grated Parmiggiano Reggiano to any pizza either before or after it’s finished cooking.
OK, let’s get to our favorite pizza toppings which aren’t meant to encompass all possible combinations of pizza toppings rather what we’ve found to go well together and are often found in many good pizzerias throughout southern and northern Italy:
