Tex−Mex Pizza

Pizza Recipe : Tex−Mex Pizza

---

Pizza : Tex−Mex Pizza - Info Category Toppings Servings 12'' Pizza (2-4) Preparation 30 Minutes Cooking Time 8-12 Minutes Difficulty Easy-Medium

Tex Mex pizzas are characterized by the heavy use of beef, beans and spices. Check here for more Mexican pizza recipes.

Ingredients Required

---

• 1 12 inch Thin Crust Dough shell (uncooked)
• 2 large tomatoes, diced
• 1 tbls. chopped jalapeno pepper
• 4 green onions, chopped
• 2 cloves garlic, minced
• 2 cups cheddar cheese, shredded
• 2 tbls. grated parmesan cheese
• 1 avocado, chopped
• 1/2 cup sour cream
• 2 tbls. chopped cilantro, preferably fresh

Step by Step Procedure

---

1. Place pizza crust on a greased pizza pan or ungreased pizza stone.
2. Spoon tomatoes over pizza dough, leaving a 1/2" border.
3. Top with jalapenos, garlic and onion.
4. Sprinkle with cheeses and season with salt and pepper to taste.
5. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown.
6. Top with avocado, a dollop of sour cream and cilantro just before eating.
7. Serve extra sour cream on the side.

Seafood Pizza

Pizza Recipe : Seafood Pizza

---

Pizza : Seafood Pizza - Info Category Toppings Servings 12'' Pizza (2-4) Preparation 40 Minutes Cooking Time 8-12 Minutes Difficulty Easy-Medium

Ingredients Required

---

• 1 12 inch pizza dough shell (uncooked)
• 3/4 cup crab meat
• 3/4 cup tiny shrimp
• 1/2 cup crushed pineapple
• 5 mushrooms, sliced
• 4 1/4 oz. canned sliced black olives
• 1/4 cup diced green pepper
• 1 cup mozzarella cheese, grated
• 1 cup white cheddar cheese grated

Step by Step Procedure

---

1. Spread pizza dough on to a greased pizza pan or pizza stone.
2. Brush dough with oil.
3. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese.
4. Bake at 450 degrees F. until cheese is bubbly.

Philly Cheesesteak Pizza

Pizza Recipe : Philly Cheesesteak Pizza

---

Pizza : Philly Cheesesteak Pizza - Info Category Toppings Servings 12'' Pizza (2-4) Preparation 40 Minutes Cooking Time 8-12 Minutes Difficulty Easy-Medium

Ingredients Required

---

• 1 Medium onion, sliced
• 1 Medium green pepper, sliced
• 8 oz. mushrooms, sliced
• 8 oz. roast beef, shaved
• 3 tbls. Worchestershire sauce
• 1/4 teas. Black pepper
• 1 Batch Sicilian Thick Crust Dough
• 3 tbls. olive oil
• 1 teas. crushed garlic
• 4 cups provolone cheese
• 1/4 cups Parmesan cheese, grated

Step by Step Procedure

---

1. Saute vegetables in 1 tb. olive oil until limp; add roast beef.
2. Sauté for three more minutes.
3. Add Worchestershire sauce and pepper; stir and remove from heat. Set aside.
4. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough.
5. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly.
6. Top with remaining shredded cheese, then Parmesan.
7. Bake in prehated 500F oven until cheese is melted and bubbly.
8. Let sit 5 minutes before cutting and serving.

Chicago Style Pizza

Pizza : Chicago Style Pizza - Info
Category	Toppings
Servings	12'' Pizza (2-4)
Preparation	180 Minutes
Cooking Time	25 Minutes
Difficulty	Easy-Medium

Chicago-style pizza, or deep dish pizza contains a crust which is formed up the sides of a deep dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep dish pizza was purportedly invented and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.

Ingredients Required

---

DOUGH:

• 1 Package active dry yeast
• 2 teas. Sugar
• 1 1/4 cups Warm water
• 2 3/4 cups All−purpose flour
• 1/2 cup yellow cornmeal
• 3 tbls. Olive oil
• 1 teas. Salt

TOPPING:

• 1 cup Pizza sauce
• 12 oz. Shredded mozzarella cheese
• 1/2 lb. Ground beef, crumbled, cooked
• 1/4 lb. Italian Sausage, crumbled, cooked
• 1/4 lb. Pork Sausage, crumbled, cooked
• 1/2 cup Pepperoni, diced
• 1/2 cup Canadian bacon, diced
• 1/2 cup Ham, diced
• 1/4 lb. Mushrooms, sliced
• 1 small Onion, sliced
• 1 Green bell pepper, seeded, sliced
• 2 oz. Grated Parmesan cheese

Step by Step Procedure

---

1. For dough, sprinkle yeast and sugar into warm water in small bowl; allow stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.
3. Stir to form a soft dough, adding more flour if necessary.
4. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes.
5. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour.
6. Punch down dough.
7. On a lightly floured surface, roll dough to a 13-inch circle.
8. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim.
9. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese.
10. Sprinkle with meats and vegetables.
11. Top with remaining mozzarella and Parmesan cheese.
12. Let rise in a warm spot about 25 minutes.
13. Heat oven to 475 degrees.
14. Bake pizza until crust is golden, about 25 minutes.
15. Let stand 5 minutes before slicing.

Pizza Recipe : Roasted Garlic and Peppers Pizza


Pizza : Roasted Garlic and Peppers - Info
Category Toppings
Servings 12'' Pizza (2-4)
Preparation 105 Minutes
Cooking Time 8-12 Minutes
Difficulty Easy-Medium


Ingredients Required

* 1 large head garlic, unpeeled
* 2 tablespoons olive oil
* 1 large red onion, cut in 1/2−inch−thick rings
* 1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
* 1 − 12 inch pizza dough shell (uncooked)
* 2 cups grated mozzarella cheese (about 6 ounces)
* 1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
* 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
* 4 tablespoons chopped fresh basil or 1 tablespoon dried
* 2 tablespoons chopped fresh parsley


Step by Step Procedure

1. Preheat oven to 375 deg. F.
2. Slice top off garlic head; place in small baking dish.
3. Drizzle with 1 tablespoon olive oil.
4. Brush baking sheet with 1/2 tablespoon olive oil.
5. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil.
6. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.
7. Remove from oven; let cool.
8. Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes.
9. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
10. Prepare pizza dough of choice and have it ready to be topped.
11. Spread garlic paste evenly over crust.
12. Top with mozzarella cheese, onion, pepper strips and feta cheese.
13. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
14. Bake pizza until crust is golden brown and cheese bubbles.
15. Transfer to cutting board. Cool for 5 minutes.
16. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley.
17. Cut into wedges and serve.

Grilled Pizza

Pizza Recipe : Grilled Pizza

---

Pizza : Grilled Pizza - Info Category Toppings Servings 12'' Pizza (2-4) Preparation 105 Minutes Cooking Time 8-10 Minutes Difficulty Easy-Medium

Ingredients Required

---

• 1 teaspoon of salt
• 1 1/2 cup warm water divided (110F)
• 3 1/2 cups Unbleached white flour
• 1/4 cup corn meal
• 1/4 cup whole wheat flour
• 4 tbls. olive oil divided
• 2 teas. light brown sugar
• 2 pks. dry yeast
• Sauce, cheese, and toppings of your choice

Step by Step Procedure

---

DOUGH:

1. Measure 1/2 cup warm water in a bowl.
2. Add sugar and yeast and stir to dissolve.
3. Allow stand at least 5 minutes to proof, or until froth forms on top.
4. Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.
5. Make a depression in the middle and add 3 Tbls of the olive oil and 1 cup warm water.
6. Add prepared yeast mixture.
7. Mix all ingredients with your hands and gather together and place on floured board.
8. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.
9. Grease a large bowl with olive oil.
10. Place dough in bowl, turning it to coat with oil.
11. Cover and let rise in warm place, draft−free location until doubled in size − about 45 minutes.

PIZZA:

1. While dough is rising prepare desired sauces and toppings.
2. Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick.
3. Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes).
4. Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important).
5. Watch crust closely and rotate with spatula if necessary.
6. Remove crust and turn cooked side up (it should be golden brown).
7. Brush with olive oil, sauce, cheese and desired toppings.
8. Sprinkle some olive oil over each pizza.
9. Return for final cooking (2−4 minutes).

Additional Information

---

• Cooking time of sauce, cheese, and toppings will be shorter than in an oven. Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.

Cheese Calzone

Pizza Recipe : Cheese Calzone

---

Pizza : Cheese Calzone - Info Category Toppings Servings 12'' Pizza (2-4) Preparation 75 Minutes Cooking Time 10-12 Minutes Difficulty Easy-Medium

Ingredients Required

---

• NY Style Pizza Dough
• 1 lb. ricotta cheese
• 1 cup shredded mozzarella
• 1 pinch ground black pepper

Step by Step Procedure

---

1. Preheat oven to 500F.
2. Take a 6 oz. dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle.
3. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal.
4. Pat calzone to even filling inside.
5. Check seal again for leaks. Repeat with the others.
6. Place calzones on a lightly greased baking sheet or pizza stone.
7. Cut a 1 inch slit in the top of each for venting while baking.
8. Place in center of oven and bake for 10−12 minutes or until golden brown.
9. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

Pizza Recipe : Caramelized Onion Pizza

---

Caramelized Onion Pizza- Info Category Toppings Servings 12'' Pizza (2-4) Preparation 45 Minutes Cooking Time 12-15 Minutes Difficulty Easy-Medium

Ingredients Required

---

• 1/4 cup olive oil for frying onions
• 6 cups thinly sliced onions (approximately 3 pounds)
• Caramelized Onion Pizza
• 6 garlic cloves
• 3 Tbs. fresh thyme or 1 Tbs. dried thyme
• 1 bay leaf
• salt & pepper
• 2 Tbs. oil for dribbling on top of pizza (optional)
• 1 Tbs. drained capers
• 1-1/2 Tbs. pine nuts

Step by Step Procedure

---

Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bay leaf.
Cook, stirring occassionally, until most of the moisture has evaporated and the
onion mixture is very soft, almost smooth, and caramelized, about 45 minutes.
Discard the bay leaf and season with salt and pepper.

Cover the dough with the onion mixture, sprinkle with capers and pine nuts,
and drizzle with remaining olive oil if you are using it. Bake in
pre-heated 500 degree oven for 10 minutes or until golden brown. The baking
time will vary depending on whether you bake on a stone, a screen or in a
pan. Be sure that your oven is well pre-heated before putting pizza in.

Go back to the Pizza topping page.

Pizza Margherita

Pizza : Margherita Pizza - Info Category Toppings Servings 12'' Pizza (2-4) Preparation 35 Minutes Cooking Time 8-12 Minutes Difficulty Easy-Medium

Pizza Margherita is a pizza prepared according to a recipe of the Italian chef Raffaelle Esposito. The pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza, tomatos, mozzarella cheese and basil, imitate the colors of the Italian flag. Queen Margherata liked the pizza so much that she wrote a thank you letter to Esposito, who decided to name the pizza after the Queen.

Ingredients Required

---

• 2 tablespoons extra virgin olive oil
• 1/2 lb. plum Roma tomatoes, chopped
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12" uncooked NY Style dough crust
• 6 oz. mozzarella cheese, shredded
• 6 fresh basil leaves cut into julienne strips
• extra virgin olive oil
• 1/4 cup fresh shredded parmesan cheese

Step by Step Procedure

---

1. Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
2. Allow to marinate while making dough.
3. Brush dough crust lightly with olive oil.
4. Top with cheese, then tomatoes.
5. Drizzle with olive oil.
6. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
7. Remove from oven and top with parmesan cheese, then basil.
8. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

Pizza Recipe : Muffuletta Pizza

---

Pizza : Muffuletta Pizza - Info Category Toppings Servings 12'' Pizza (2-4) Preparation 9 Hours Cooking Time 8-10 Minutes Difficulty Easy-Medium

Ingredients Required

---

• 1/2 cup finely chopped celery
• 1/3 cup chopped pimento−stuffed green olives
• 1/4 cup chopped pepperoncini
• 1/4 cup chopped cocktail onions
• 1 clove garlic, minced
• 3 Tbsp. extra virgin olive oil
• 2 tsp. dry Italian salad dressing mix
• 3 oz. thin−sliced deli ham/salami, diced
• 8 oz. shredded provolone cheese
• 2 12" uncooked dough crusts
• extra virgin olive oil

Step by Step Procedure

---

1. Mix first 7 ingredients for marinated olive salad and chill overnight.
2. Combine olive mixture, ham, and cheese.
3. Top one dough crust with 1/2 of mixture.
4. Drizzle with oil.
5. Bake in preheated 500° F oven for 8−10 minutes or until crust is golden brown and cheese is melted.
6. Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
7. Repeat with other dough crust.

Sicilian Pizza Recipe

---

In Sicily they do not often use cheese in their pizza recipes and the toppings, particularly the herbs, are baked directly on top of the pizza dough. The Sicilians use a lot of olives and a flavored paste called a tapenade which can be used as a dip or as a topping for the Sicilian pizza. To make tapanade, olives are stoned then minced in a pestle and mortar and then pepper, basil, sage and thyme are added. Palermo, the capital of Sicily, is awash with fresh sardines and surprisingly the most popular pizza topping is fresh sardines. If you cannot get fresh sardines, canned can be used, but it gives a completely different taste and texture. Add canned sardines at the last minute as they need only to be heated.

Pizza : Sicilian Pizza - Info Category Toppings Servings 1 to 2 12'' Pizzas Preparation 60 Minutes Cooking Time 15 Minutes Difficulty Easy-Medium

Ingredients Required

---

• 1 Basic pizza dough recipe
• 3/4 pound fresh sardines, cleaned and gutted with, heads, tails and backbone removed
• Sea salt for dredging
• 1 pound plum tomatoes, peeled, seeded and chopped
• 1/2 cup extra virgin olive oil plus 1 tablespoon
• 1 medium onion, chopped
• 1/2 pound young mild Caciocavallo or Provolone cheese, diced or sliced

Step by Step Procedure

---

• Prepare the pizza dough
• Wash the sardines and roll in the salt
• Cut up the tomatoes and place in a colander to drain for about 1 hour
• In a large pan, heat 1/2 cup olive oil over medium heat, then sauté the onion until it is translucent
• Reduce the heat to low, add the tomatoes, and simmer for thirty minutes stirring occasionally
• Add half the sardines and take off the heat immediately
• Preheat the oven to 425°F
• Roll out the dough to an eighth of an inch thick and lay it in a lightly oiled pizza pan
• Using half the tomato sauce and all the cheese, cover each pizza and bake 20 minutes
• Add the rest of the sauce and place the remaining sardines on top radiating outwards like the spokes of a wheel.
• Serve immediately

Fruit is added to pizzas in several ways, it can be as an adjunct to a savory pizza as in Gorgonzola bacon and pears, or pineapple added to a meat piz

FRUIT PIZZA

Fruit is added to pizzas in several ways, it can be as an adjunct to a savory pizza as in Gorgonzola bacon and pears, or pineapple added to a meat pizza to make a Hawaiian pizza. Sometimes figs are added to a ham to complement a savory pizza.

At other times a fruit pizza is combined with honey or cream cheese, or crème fraîche to make a dessert fruit pizza. A fruit pizza may also have savory spices: nothing brings out the flavor of fresh strawberries more than freshly ground black pepper and it makes a superb additive to a strawberry pizza.

The Pillsbury dough company has long promoted a fresh fruit pizza using their cookie dough but other recipes do exist to make a fruit pizza from scratch using a scone type of dough.

Here are some of the best fruit pizza recipes I know. Learning how to make fruit pizza is easy, but the complexity differs from recipe to recipe.

Let's begin with an oath fruit pizza recipe:

The history of pizza

The history of pizza

The history of pizza has been, and is contentious, for we can never know which nation invented pizza, but pizza history is no less colorful for that fact. As we cannot know the date when the first pizza was invented ,we can only speculate who invented pizza.

Pizza, as we know it today, is a bread crust covered with a tomato base and then flavored with other toppings. Yet tomatoes did not appear on European menus until the Sixteenth Century, when they were brought over from the New World by the Spanish conquistadors. Pizza as we know it today, with a crust, tomato and other toppings, was even later in history; it did not originate until the eighteenth Century in Naples .

Italian folklore claims that the first pizza was Italian, and it is certain that in ancient times the ancient Greeks and Romans had a type of unleavened bread, topped with a flavor before being baked. We know from historical writings that the Greek pizza was merely vegetables, but the origin of the pizza in Italy was more sophisticated. It was topped with pork scraps, olives and the sweet desserts with honey, raisins and pine nuts. Some of those sweet dessert pizza recipes have been enshrined in pizza history and are still used in Italy today.

Italian pizza history

The precise history of the pizza and its origin will never be known, but here is what we know about the Italian pizza history:

• The history of pizza goes back to the time of Virgil, who died in the first Century BC, but not before writing down a pizza recipe for posterity.
  
  
• Around 1000 AD the word “picea” started to appear in historical records in Italy , it was a circle of dough and the topped with a variety of fillings then baked. The word pizza came into common usage at about the same time.
  
  
• It was some time later before pizza became to be made from leavened dough, as we know it today. At the same time the pita type bread schiacciata was made.
  
  
• Towards the end of the eighteenth Century historical records show an early record of the “Calzone” it was rolled with the stuffing completely encased inside it, and it was then shaped like a crescent, and baked.
  
  
• The pizza as we know it today began to originate in Naples; they were flavored with oil and garlic, cinciielli (a small fish), or anchovies, and mozzarella cheese.
  
  
• Up to 1830 the pizzas were sold from Neapolitan market stalls. The first pizza restaurant was called Port' Alba. It had installed an oven fired by volcanic rock from Mount Vesuvius as these reach the high temperatures that help to make the best pizza.
  
  
• Salvatore di Giacomo, the Naples poet and dramatist, dedicated several poems to pizza.
  
  
• Alexander Dumas, the author of the three musketeers was inspired to write about pizza. Dumas referred to a pizza that was not eaten for eight days. However he had obviously never tried one. He mentions that it was called an “Otto”, the Italian word for eight, but in this he got it wrong, it was eaten immediately but the baker got paid eight days later. There were still a few bakers in Naples that carried this tradition until the seventies and it is possible this tradition exits even today.

“ The pizza is a kind of stiacciati which is round in shape and made with bread dough, at first glance it looks like a simple food, but when examined more closely it looks more complicated ”. Dumas


• By the nineteenth century the pizzas in Naples were garnished with pork fat, oil lard cheese, tomatoes and tiny fish, surprisingly enough not the recipe for a winning pizza!
  
  
• The sixteenth century Bourbon queen Maria Carolina loved the tri colored green red and white pizza (the forerunner of the Margherita pizza) so much that she convinced her husband King Ferdinand IV to allow the pizzas to be made in the royal ovens. She had a problem because pizza as a food was associated very much with the peasants.
  
  
• No history of pizza would be complete without the classic story of the pizza Margherita. Modern pizza history was made in 1889 when Queen Margherita Teresa Giovanni, the consort of Umberto I, visited Naples with her king. Don Raffaele Esposito, who owned Pietro Il Pizzaiolo, was asked to prepare a special dish in honour of the Queen's visit. Esposito consulted his wife who was the real pizza expert and together they developed a pizza featuring tomatoes, mozzarella cheese, and basil. He named it the Margherita Pizza, after the city's guest of honor.
  
  Mozzarella is made from buffalo's milk and had never before been used to make a pizza. Ironically a cheese, basil and tomato pizza was already popular in Naples, but it did not have quite the same impact in the annals of pizza history .
  
  
• Baker's shops in Pompeii show evidence of flat breads that could have been amongst the world's first pizzas. If they are, they must qualify to be the world's most preserved pizza, enshrined in lava forever.

History of pizza in the US

Italian immigrants brought pizza to America. Gennaro Lombardi made the first pizza In the US , when he opened the first pizzeria in New York City , in 1905. The restaurant was named Lombardi's Pizzeria Napoletana, located at 53-1/2 Spring Street in New York City . It was not to be a commercial success, as the roots of the history of pizza in the US had not yet been established. The demand in the USA was not there at the start of the twentieth Century.

The Second World War changed American pizza eating habits forever, the serving GI's had got the taste for it in Italy and they could not get enough of it when they went home.

The first pizza restaurant in Chicago was called Pizzeria Uno and was run by Ike Sewell. Pizza history was made when he made the first deep dish pizza.

As contentious as the history of pizza is, no one can argue that it is not one of the most popular cuisines that the world has ever seen.

Buon appetito!

list all toppings for pizza

list all toppings for pizza

To list all toppings for pizza is impossible as the list is only restricted to the restrictions imposed by your imagination. Even popular pizza toppings are not easy to categorize when the Americans prefer pepperoni and the Japanese favor squid.

Having said that prefered pizza toppings are individual, I have attempted to compile a list of pizza toppings without using esoteric marshmallow and squid ink! Pizza is so universal that a pizza chef somewhere will have added every type of food known to man on a pizza, for sure an Aborigine will have popped a witchetty grub on a pizza somewhere, the witchetty grub being the larvae of the ghost moth. Equally a Thai pizza chef will have used green ants at some time. Crickets are a delicacy in Burma .

Whilst I regard it as unlikely that a chef has not combined all of these three toppings on a pizza I am not going to put any money on it! Should any one want to try to put green ants on the pizza they are better as a garnish they should never be cooked it destroys the Vitamin C and it as their Vitamin C content that makes them a valuable food source.

Pizza toppings are normally placed upon a pizza in a specific order, not because it is tidy but because the pizza sauce keeps the pizza dough moist, the cheese then provides a bed for the toppings to rest on and they do not dry out or fall off as the pizza slice is held. More cheese is added to keep the dough moist and the garnish is not cooked so it is applied last after baking. The following list is the traditional order:

• Pizza Dough
• Pizza Sauce
• Cheese
• Pizza Toppings
• Cheese
• Garnish

And here's a list of popular or some more obscure pizza toppings. Maybe you can get some inspiration out of this list, you may encounter some toppings that you didn't think of before:

Vegetables: Alfalfa Sprouts Artichoke hearts Avocado Baby leeks Beetroot Black Beans Broccoli Capers Capicolla Carrot Cherry tomatoes Dried tomatoes Eggplant Fungi Fungi carciofi Green peppers Kalamata olives Lettuce Mushrooms Onions Olives Peas Porcini mushrooms Portobello Mushrooms Red beans Red onions Red peppers Roast cauliflower Roasted eggplant Roasted Garlic Roasted peppers scallions Shallots Snow peas Spinach Sun dried tomatoes Sweet corn Watercress Wild mushrooms Yellow peppers Yellow squash Zucchini

Nuts: Almonds Peanuts Pistachios Pecans Pine Nuts Walnuts Herbs and Spîces: Basil Bay Leaf Cardamon Chili Dried or Fresh Chives Cilantro Coriander Cumin Dill Garlic Jalapeno Peppers Laurel Marjoram Methi Leaves (aka Fenugreek) Oregano Parley Pepper Rosemary Basil Bay Leaf Cardamon

Sea Food: Anchovies Cajun Prawn Crayfish Lobster Oysters Prawns Salmon Shrimps Smoked Salmon Squid Tuna Whitebait Cheese: Blue Cheese Brie Camembert Chedar Colby Feta Goat Cheese Gorgonzola Limburger Manchego Monterey Jack Parmesan Mozzarella Muenster Port de Salut Provolone Ricota Romano Roquefort Smoked

FOODS FOR HEALTH

The importance of cleaning and strengthening your kidneys

The kidneys are a very complex sophisticated filtering system.

Consider the following:

Everyday your kidneys process about 200 quarts (liters) of blood to filter out, of which about 2 quarts (2 liters) will become waste products and extra water (urine)

Healthy kidneys are connected to the good-functioning of all organs, as about 1/5 of the blood that your heart pumps goes to the kidneys.

Some of the kidneys functions are:

Regulate blood pressure Produce various hormones, among which erythropoietin, which stimulates the bone marrow to make red blood cells Keep the blood chemically balanced and clean Filters waste products Regulate the pH acid-basic balance Regulate plasma volume

Each kidney has over a million nephrons, which are the functioning units of the kidney. Once they are destroyed they cannot regenerate.

Kidneys excrete about 6 to 7 times more body water than all other excretory organs. Check these figures:

Kidneys (urine) 1400 ml (47 fl. ounces)
Lungs 350 ml (11 fl. ounces)
Intestines: 200 ml ( 6 fl. ounces)
Skin:
through diffusion 350 ml (11 fl. ounces)
through sweat 100 ml ( 3 fl. ounces)

Dr. Clark notes that any edema or "water holding", whether in lungs, arms or abdomen, also indicates a need to strengthen the kidneys.

Dr. Clark has meticulously chosen from of Nature's garden, herbs and roots to formulate the best kidney recipe to strengthen and cleanse our kidneys. This herbal recipe dissolves kidney stones and removes the following kidney blocks :

• the methyl malonate block
• the heavy metal block
• the gold block
• the azo dye block
• the asbestos block
• the radioactivity block
• the wheel bearing grease and motor oil block
• the plastic and rubber block

HERBS AND ROOTS OF DR. CLARK'S KIDNEY CLEANSE AND THEIR ACTIVE PROPERTIES:
(Information has been taken also from http://www.pfaf.org/database)

HYDRANGEA ROOT (Arborescens):
also called seven barks, was used by the North American Indians as a remedy for kidney and bladder stones. It is considered to both encourage the expulsion of stones and to help dissolve those that remain. It's used for cystitis, nephritis, enlarged prostate and bronchial affections.

MARSH MALLOW (Althaea Officinalis)
Treats inflammations and irritation of the mucous membranes such as the alimentary canal, the urinary and the respiratory organs. The leaves are used to treat cystitis and frequent urination

GRAVEL ROOT (Eupatorium purpureum)
Was used by the native North American Indians as a diaphoretic to induce perspiration. It works particulary on the genito-urinary system and the uterus. It is used to eliminate stones from the urinary tract, to treat urinary inconteninence in children, cystitis, urethritis, impotence. Also helpful in the case if rheumatism and gout as it increases the removal of wast from the kidneys.

BLACK CHERRY CONCENTRATE (Prunus cerasus)
Used to eliminate kidney stones and gallbladder disorders. It helps the body to remove uric acid, clean out its kidneys and move blood stagnation among many other things. Cherries are rich in beta-carotene, Vitamin B1 and C, calcium, iron, manganese, phosphorus, potassium, silicon, flavonoids and the fiber pectin.

GOLDENROD (Solidago Virgaurea)
It treats urinary tract disorders, being used both for serious ailments such as nephritis and for more common problems such as cystitis. It contains saponins that are antifungal acting specifically against the Candida fungus.

GINGER (Zingiber Officinale Rosc)
For digestive disorders. To treat arthritis, colics, diarrhea and heart conditions. It prevents vomit and is an anti-inflammatory. Dr. Clark suggests the intake of ginger together with Uva ursi to remove Methyl Malonate that clog the kidneys and is cause for kidney failure and cystic kidneys.

BEARBERRY (Uva Ursi)
Used by the North American Indians. One of the best natural urinary antiseptics. The leaves contain hydroquinones and are strongly antibacterial especially associated with urinary infections

VITAMIN B6
is necessary for more than 100 enzymes involved in the metabolism of proteins. The body needs it to produce hemoglobin and it increases the quantity of oxygen transported by the hemoglobin. It helps the nervous and immunity systems. Dr. Clark says that together with magnesium it prevents the formation of oxalate stones.

MAGNESIUM OXIDE
is involved in more than 300 essential metabolic reactions such as the production of energy (ATP), the synthesis of essential molecules (nucleic acids DNA and RNA and proteins), structural functions (bones, cellular membranes and chromosomes), transport of ions through the cellular membranes (potassium and calcium)

PARSLEY
The fresh leaves of parsley are very nutritious and can be considered a natural vitamin and mineral supplement. It is a diuretic helping the body eliminate stones, treating jaundice, dropsy, cystitis etc. It's a good detoxifier helping the body to get rid of toxins via the urine. The boiled parsley water in the kidney cleanse recipe combines with each one of the 5 malonic acid members and removes them