My favourite pizza toppings for homemade pizza! From everyone’s favourite Pepperoni to Italian classics like Margherita and Capricciosa, fully loaded BBQ Meatlovers’ and Supreme, the hardest part about this is deciding which pizza to make tonight.
Welcome to PizzaTin, the home of all things pizza here at RecipeTin Eats!
Pizza Toppings
If this feels like a Domino’s menu for homemade pizza – GOOD! That’s what I’m going for – and this list will continue to grow with time as I add more pizzas.
To kick off PizzaTin, here are recipes for our top 10 favourite pizza toppings plus a list of extra pizza topping ideas. Use a store-bought or homemade pizza crust (it takes 40 seconds, there’s no excuses!). Don’t have yeast? Use this Magic No Yeast Pizza Dough!
Are you ready to get your pizza fix??
Popular Favourite Pizza Toppings
Traditional pizza toppings that are firm favourites – always have been, always will be!
1. Pepperoni
Lots of pepperoni, and lots of cheese! This firm favourite deserves it’s place at the top of the PizzazTin list.
Ingredients: Pizza sauce, mozzarella, pepperoni
2. Supreme
Hot on the heels of pepperoni is Supreme, THE pizza I grew up with. The one rule I have about supreme? It’s gotta have at least TWO meats. Otherwise, it’s just another pizza….😉
Ingredients: Pizza sauce, mozzarella, bacon, onion, beef mince, capsicum, pepperoni, mushroom, olives
3. Hawaiian (Ham & Pineapple)
If you think you don’t like Hawaiian pizza, that’s because you haven’t tried homemade! I used to be one of “those people”…😂
Ingredients: Pizza sauce, mozzarella, ham, pineapple
4. BBQ Meatlovers
You don’t even need to use a fancy BBQ sauce here. Any generic store bought BBQ sauce is fine – this one is all about the toppings!
Ingredients: BBQ sauce, mozzarella, pepperoni, bacon, cabanossi, beef mince, ham
5. Garlic butter prawns and chilli
Huge Aussie favourite, a pizza topped with garlic prawns AND finished with a drizzle of garlic butter. Heaven in the form of a pizza!
Ingredients: Pizza sauce, mozzarella, garlic butter prawns, capsicum, onion, chilli, rocket
6. Sausage & Kale
If there was ever a way to get someone to eat kale, this is it!
Ingredients: Pizza sauce, mozzarella, sausage, kale
More topping ideas!
Though the recipe for these is not listed below, here are some more pizza topping ideas that we love. I will be working my way through them and adding photos and recipes over the coming months!
Hot n’ spicy (spicy salami, capsicum, sliced jalapenos, onions, hot sauce)
Aussie pizza (bacon, red onion, a whole egg cracked on)
Caramelised onion, feta, beef mince
Squid, chorizo, rocket
Spring pizza (zucchini, artichoke, asparagus, spinach, and pesto dolloped on just before serving)
Seafood pizza (precooked squid, mussels, clams, prawns etc)
BBQ chicken (BBQ sauce, shredded chicken, red onion, smoked paprika)
Italian Classics
Pizza toppings for classic Italian favourites, just like you find on the menu of the very best wood fired Italian pizzerias!
1. Margherita
Classic Italian favourite, one of the best examples of how simple is best! This pizza truly is magnificent.
Ingredients: Pizza sauce, buffalo mozzarella, basil, olive oil, salt
2. Capricciosa (Ham, Artichoke, Mushrooms, Olives)
This is a magnificent combination and a firm RecipeTin Family favourite! So much so that I created a separate recipe post for it, including a recipe tutorial video. Get the Capricciosa pizza recipe here.
Ingredients: Pizza sauce, mozzarella, ham, artichoke, mushrooms, olives
3. Quattro Formaggio (Four Cheese Pizza)
This combination of cheeses is just spectacular! The little pops of blue cheese is sheer perfection.
Ingredients: mozzarella, parmesan, provolone, blue cheese
4. Prosciutto and rocket
Another firm favourite, paper thin slices of prosciutto is perfect paired with peppery rocket (arugula). I could eat this every day!
Ingredients: Pizza sauce, mozzarella, prosciutto, rocket/arugula, extra virgin olive oil
5. Garlic Cheese Pizza
Garlic bread – in pizza form! Get the recipe for Garlic Cheese Pizza here – I created a standalone recipe for it, including a recipe video.
6. Potato & Rosemary
Carb on carb perfection. The first pizza I request at every family pizza night! The pops of rosemary flavour in this is just divine.
Ingredients: mozzarella, potato, fresh rosemary, extra virgin olive oil
More classic Italian topping ideas
Recipes for these aren’t listed below but will be added as I make my way through them!
Broccolini or broccoli (blanch first) and pancetta/speck/bacon
Potato, sausage, pancetta/speck/bacon
Gorgonzola and mushroom
Black olives, anchovies, capers
Gorgonzola, radicchio
Capers, anchovies, eggplant, capsicum
Mixed sliced mushrooms and garlic
Rocket, sliced fresh tomato, sliced pancetta
Prawn, zucchini, basil, onion
Ricotta, cherry tomato, baby spinach
What’s your favourite pizza topping?? I want to know – share below! – Nagi x
Watch how to make it
Here’s the recipe video for homemade pizza which includes a tasty preview of some of the pizzas listed above!
And here’s the recipe video for the Magic No Yeast Pizza Dough which is made using the Supreme Topping above!
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Pizza toppings
Ingredients
- 1 pizza base (28cm / 11" base, see separate recipe)
- 1/4 cup pizza sauce (see separate recipe)
Pepperoni
- 1 1/3 cups mozzarella cheese , freshly grated
- 20 slices pepperoni , cut 3mm / 1/8” thick
Supreme
- 1 1/3 cups mozzarella cheese , freshly grated
- 1/3 cup onion , cut 0.5cm (1/4”) thick
- 1/3 cup bacon , cut into 1 x 3cm (1/2 x 2”) pieces
- 1/2 cup capsicum , sliced 0.5cm (1/4”) thick
- 12 slices pepperoni , cut 3mm / 1/8” thick
- 1/3 cup beef mince (ground beef) , formed into 1cm (1/2”) balls
- 1/3 cup button mushrooms , cut 3mm (1/8”) thick
- 1/4 cup black olives , sliced
Ham & Pineapple
- 1 1/3 cups mozzarella cheese , freshly grated
- 2/3 cup ham , cut into 2 x 0.5cm (1 x 1/4″) batons
- 1/2 cup pineapple , cut into small chunks
BBQ Meatlovers
- 3 tbsp barbecue sauce (instead of pizza sauce)
- 1 1/4 cups mozzarella cheese , freshly grated
- 10 slices pepperoni , cut 3mm (1/8”) thick
- 1/3 cup bacon , cut into 1 x 3cm (1/2 x 2”) pieces
- 1/3 cup cabanossi , cut into 5mm (1/4”) pieces
- 1/3 cup beef mince (ground beef) , formed into 1cm (1/2”) balls
- 1/3 cup ham , cut into 2 x 0.5cm (1 x 1/4″) batons
Garlic Butter Prawns & Chilli
- 1 1/3 cups mozzarella cheese , freshly grated
- 12 medium raw prawns/shrimp , shelled and deveined
- 25g / 1 1/2 tbsp butter , unsalted
- 1/4 tsp salt
- 1 tbsp garlic , chopped
- 1/2 cup capsicum , sliced 0.5cm (1/4”) thick
- 1/2 cup onion , sliced 0.5cm (1/4”) thick
- 2 tsp long red chillis , sliced finely
- 1 cup baby rocket , loosely packed
Sausage & Kale
- 1 1/3 cups mozzarella cheese , freshly grated
- 3/4 cup pork sausage , skin removed, torn into 12 or so little balls (raw)
- 1 1/2 cups kale , stems removed, torn into pieces (raw)
- 2 tsp olive oil
Margherita
- 125g / 4.4oz fresh buffalo mozzarella , very well drained
- 2 tbsp extra virgin olive oil
- 12 basil leaves
Capricciosa
- Capricciosa recipe (separate recipe with video tutorial)
Quattro Formaggio (Four Cheese Pizza)
- 1 heaped cup mozzarella cheese , freshly grated
- 1/2 cup sliced provolone cheese , torn into pieces
- 1/3 cup blue cheese , broken into 1.5cm (1/2”) pieces
- 3 tbsp parmesan cheese , grated
Prosciutto & Rocket
- 1 1/3 cup mozzarella cheese , freshly grated
- 1 tbsp olive oil , plus extra for drizzling
- 8 – 10 slices prosciutto
- 1 cup baby rocket , loosely packed
Cheese garlic pizza
- Cheese and garlic pizza (separate recipe)
Potato & Rosemary
- 1 1/3 cups mozzarella cheese , freshly grated
- 1 1/4 cups potato (waxy variety) , 2mm (1/12") slices
- 1 tbsp fresh rosemary leaves picked, loosely packed
- 1/4 tsp salt
- 1 1/2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 275°C/530°F, or as high as it will go. Place oven shelf in top third of oven.
- Stretch dough to form pizza base and slide onto baking pan.
- Follow topping directions below, then place in oven.
- Turn pizza at 4 minutes so it cooks evenly, and check at 8 minutes (even if recipe says 10 minutes). Take out early if cheese gets too brown.
Pepperoni
- Spread pizza sauce over base, followed by cheese.
- Distribute pepperoni over pizza, and bake.
Supreme
- Spread pizza sauce over base, followed by cheese.
- Scatter remaining ingredients over pizza, and bake.
Ham & Pineapple
- Spread pizza sauce over base, followed by cheese.
- Scatter remaining ingredients over pizza, and bake.
BBQ Meatlovers
- Spread barbecue sauce over base, followed by cheese.
- Scatter remaining ingredients over pizza, and bake.
Garlic Butter Prawns & Chilli
- Toss prawns/shrimp with salt.
- Heat butter over medium heat in a skillet or heavy frying pan until frothing. Add garlic and cook for another 30 seconds.
- Cook prawns for 1 minute on one side until just starting to brown. Flip prawns, cook 1 minute more and remove. Reserve garlic butter.
- Spread pizza sauce over base, followed by cheese.
- Scatter remaining ingredients except rocket over pizza, top with prawns. Bake until done.
- Drizzle reserved garlic butter over prawns and scatter with rocket.
Sausage & Kale
- Spread pizza sauce over base, followed by cheese.
- Scatter remaining ingredients over pizza, and bake. (Note 2)
Margherita
- Spread pizza sauce over base. Drizzle 1 tbsp of oil over base, and bake.
- After 5 minutes, remove pizza from oven. Tear buffalo mozzarella into 10 pieces and distribute over pizza. Continue baking until pizza is done.
- Drizzle with remaining olive oil, and scatter with basil leaves.
Capricciosa
- See recipe directions in the separate recipe here.
Quattro Formaggio (Four Cheese Pizza)
- Spread mozzarella cheese over base. Scatter provolone, parmesan and finally blue cheese over pizza. Bake.
Prosciutto & Rocket
- Spread pizza sauce over base, followed by cheese. Drizzle 1 tbsp oil over pizza and bake.
- 2 minutes before the pizza is done, remove from oven. Drape prosciutto casually around the pizza.
- Continue baking until done. Scatter rocket over pizza and drizzle with a little more olive oil.
Cheese & Garlic
- See recipe directions in the separate recipe here.
Potato & Rosemary
- Spread mozzarella cheese over base.
- Arrange potato slices over pizza, each slice overlapping no more than 1/3 so it will cook through properly.
- Sprinkle over the rosemary and salt, and drizzle with the olive oil. Bake for the standard cooking time given. Check with a fork or skewer that the potato is tender. If not fully cooked, cook another 2 minutes.
Recipe Notes:
Life of Dozer
He should be grateful I didn’t give him that slice with that fiery slice of chilli on it!!
Hi Nagi Thank you so very much. I made one last night and again tonight. So easy.
Hi Nagi made your pizzas and wow 😮 the ease of the making the dough unbelievably you are a genius.. thank you 😊
i am a Brit living in California, I have a Weber grill and a BBQ metal pizza pan with holes in it that I have not yet used as I can’t buy yeast right now. Voila! No-yeast-pizza dough!. I am going to try baking this in my Weber.. All comments most welcome before I take the plunge!
I tried the 40 second method last night. Turned out great! Thanks Nagi
YESSS!!! Love this! N x
Made the 40 second dough. It was great and will def make again. Maybe save one pie for a breakfast pizza in the morning – eggs, thinly sliced potatoes, cheese and some salty meat. Need to work on stretching that dough prettily…
Hi Nagi, capricciosa’s the adults fav in this household, while the kids love ham and pineapple. Although the daughter loves her black olives too. The beauty of homemade pizza is that everyone can get their own weird favorite combination of toppings!
Your pizza dough recipe yielded 3 pizzas, and 2 pizzas were just enough for our family. I didn’t want to store the 1 extra dough as it wasn’t quite enough for another meal so I made a dessert pizza out of it! It turned out seriously yummy. I stuffed chocolate chunks and rolled the edges to make a stuffed crust chocolate pizza, par baked in the oven for 5 mins then slathered Nutella and topped with bananas and strawberries tossed in brown sugar and sent into oven for another 2 mins to caramelise the brown sugar. We were in dessert heaven.
The possibilities are limitless Nagi. Thank you for the pizza inspiration!
Woah what a great idea Felicia!!! N x
I’m from the US and have lived in Melbourne for almost a decade. I have no luck finding pepperoni here. Any suggestions? I find a lot of people want to sell me hot salami instead.
There is absolutely no problem getting pepperoni in Australia. I use it all the time on pizzas at home
Hi Julie, Woolworths and Coles stock it! N x
I made your pizza on Friday and it was fabulous! I added fresh mushrooms, dollops of ricotta cheese, shredded mozzarella and fresh basil. It was heavenly!
YUUUUM! Love this combo! N x
My favorite is the prosciutto and rocket 😋
YUM!!! N x
Oh yes Nagi…. you need to try Reuben pizza…. I saw another comment about that below. We have it all the time now for the last couple years…. I make reubens one night and the next night we make Reuben pizza with leftover ingredients. I make exactly how Leslie says… oh it’s so good. I know you love reubens …. so you must try this… so good.
I already know I’d love it!! N x
Hi Nagi, WOW! I can see I’m going to have to break my Keto menu a little to try some of these delicious pizza’s and their toppings. They all sound and look wonderful and my hubby will be very pleased when they’re in production as he loves pizza’s.
Now, for a question – Do you have a recipe for “pumpkin, feta, onion and pine nuts pizza as I have had this before (a couple of years ago) from our local (privately owned – not run of the mill store) pizza store and it has a wonderful combination of flavours. Hoping you can come up with a recipe when you send out your next lot of recipes. Looking very much forward to the rest of your pizza recipes to make my hubby a happy man.
Hi Josephine – It would just be a matter of adding the ingredients that you know is on that pizza! I would pre-cook the pumpkin in the oven first as it wont cook in time on a pizza if raw – N x
Hi Nagi, Thank you for you quick reply as usual. I’ll try as Carla suggested.
This topping is really simple. Peel pumpkin, chop into chunks. Toss chunks with a little olive oil and fleur de sel or kosher salt. To caramelise onions. Slice into thin rings, then sauté on medium heat until translucent, then add sugar and a splash of good balsamic vinegar. Cook the onions on low heat until they caramelise. Watch so that they don’t burn.
Toast pine nuts in a skillet over high heat until just golden. Don’t add oil, and do not walk away from the nuts or they will burn.
Get Nagi’s pizza base ready once you have done nuts and pumpkin. Set nuts and pumpkin aside until base is ready. You can use pesto or pesto rosso or just toum sauce on the base. Once you’ve finished spreading sauce on the base, put on your toppings. I would use Persian feta, break it up between your fingers and sprinkle it on to taste. For cheese on the base I would use a mix of Taleggio, Romano. Mozzarella. Bake for about 12 minutes, or until base is done. Enjoy 😉
I forgot to say that you need to roast the pumpkin chunks once you toss them in oil and salt
Hi Carla, Thank you for your help. Now I’m not sure on what “Pesto” you’re meaning as I’ve only ever used tomato, basil or olive pesto’s before, so which would you suggest since I don’t know of “Pesto Rosso” or “Toum”.
Nagi, my neighborhood pizzaiolo would cry after tasting my Marguerita pizza. Delicious!
YESSS!!!
Nagi youve done it again I almost only use your recipies and theyre all fantastic well done
Thanks so much Rob, that’s so great to hear! N x
My favorite pizza has a name?! In my house it’s the Mom special, but you call it Capricciosa. I sub garlic for the olives, but olives are good, and I agree that green olives are even better.
YUM! I love all kinds of pizza 😉
Nagi, beef mince on store-bought pizzas are normally little juicy balls of mince rather than all broken up. Is there a trick to cooking mince to get this consistency? Thank you
Hi Nagi,
Thank you for this wonderful recipe! My sons helped to make their own pizzas and polished them off for lunch today. Perfect crust!
That’s great to hear Lisa! N x
Hi Nagi,
Just love all of your recipes.
2 questions if I may, do you have a BBQ sauce recipe, and what type of onion on the Supreme do you use?
Cheers,
John
Hi John – I talk about this in the post – I use generic BBQ sauce (you can always make your own through if you prefer https://salesdock.info/pulled-pork-with-bbq-sauce/%3C/a%3E%29. Any onion is suitable on the supreme, I use red or brown normally 🙂 N x
Thanks Nagi you’re the best. I’m going to ask you one day if you have a homemade chicken stock recipe?
You have to add some kind of peppers somewhere! Jalapeño, Red green or yellow bell, or pepperoncini,
YES!! N x
LOVE your emails and recipes! BUT, I need to add to this list! We are from Buffalo, NY and feel (even after having moved away 30+ years ago) very attached to the Buffalo pizza (like the wings & beef on weck). Fortunately, we have found a place here in Greensboro, NC that has GREEN olives as a topping. Can’t have a pizza now without it & if we have company when serving, there is a lot of surprise at how good it is!!! Double cheese, pepperoni, mushrooms AND green olive… the BEST (in our humble opinion)!!! So, I will use your crust recipe & try this soon!!!! Again, thanks!!!
Love to know what you think once you try it Debi! N x
One of my favorites is a reuben pizza. I use thousand island dressing for the sauce, good corned beef, sauerkraut, shredded swiss and sprinkle with caraway seeds.
Interesting Leslie!! N x
Hi Nagi. We are going to try the kale and sausage pizza tonight 😋. Just confirming I dont need to pre or par cook the sausage and kale before putting on the pizza?
Hi Amy! Yup that’s right, the sausage balls should be very little and they will cook through really quickly at the super high temp we’re using! If you’re concerned, you can almost “crumble” the raw meat all over the pizza 🙂 The traditional way is to make little balls. We want it to cook ON the pizza because sausage drops flavour. updating recipe with these notes! N x