3 Pizza toppings © ejmorris 2000, 2001, 2002, 2008

Standard "Works" (tomato, mozzarella, etc.)

We often add spinach to "the works" as well.

Preparation
  1. Spread some tomato sauce and little olive oil evenly. Sprinkle with dry crushed oregano and basil leaves and a little grated parmesan.
  2. Add mozzarella, pepperoni, some dry black olives, not too many slices of roasted red pepper, a few sundried tomatoes, a few capers, and thinly sliced onion. Sprinkle a little more mozzarella on top.
  3. Bake on bottom shelf of oven at 400F for 20 - 25 minutes until the crust is golden and crisp and the cheese is bubbling.

Spinach, Onions, Asiago, etc. Thanks to my sister PRM for this idea. She puts a little balsamic vinegar in the onion mixture at the end.... Preparation
  1. Heat some olive oil in a skillet. Throw in the onions and caramelize them. Set aside.
  2. Steam the spinach until it is just limp. Plunge into cold water and squeeze out as much water from the spinach that you can. Chop coarsely. Set aside.
  3. Spread the onion mixture evenly over the pizza.
  4. Sprinkle the spinach, red pepper, pecans and asiago or goat cheese evenly over the onion mix.
  5. Bake on bottom shelf of oven at 400F for 20 - 25 minutes until the crust is golden and crisp and the cheese is bubbling.

Edit August 2008: There is nothing so wonderful as spinach on pizza. But it can't be watery! To prevent that from happening, we use a method of preparing spinach that I saw in SAVEUR magazine some years ago. It's simple. It doesn't require pre-cooking. All you do is wash the spinach well - include decent looking stems too. Put the washed spinach in a colander and sprinkle it well with salt. The salt will do the cooking.

I'm guessing that I use around a tablespoon of salt for a big bunch of spinach leaves. Toss the leaves to spread the salt around and then allow the spinach to rest and drain for about 30 minutes- more or less. When you return to the spinach, youíll see that itís quite limp. Squeeze it out. Hard. Rinse, taste for salt and squeeze again. Hard.

You'll be left with the most wonderful emerald green spinach balls. Chop these coarsely to put on the pizza as you assemble it. The green stays wonderfully green and the spinach taste is lovely and fresh. No over-stewed flavour.

We often add spinach to "the works".


Pesto and Goat Cheese Preparation
  1. Spread a liberal amount of pesto evenly over the pizza.
  2. Place the goat's cheese (we used a softish chevre), roasted red pepper, garlic cloves and onion evenly over the pesto.
  3. Bake on bottom shelf of oven at 400F for 20 - 25 minutes until the crust is golden and crisp and the cheese is bubbling.
+--http://etherwork.net/recipes/-------------------------------+