Our Favorite Pizza Toppings
You know you want homemade pizza, but you don’t know what toppings? We’re here to help.
The various combinations of pizza toppings below were suggested by Sunrise Flour Mill employees. All pizzas were assembled on crusts made from our Heritage Pizza Flour, a nutritious alternative to traditional Italian “00” flour that makes a delicious, stretchy, chewy pizza crust:
“Barnyard Sale” by Chuck Call, director of e-commerce
A delicate layer of traditional marinara—do not oversauce it! Sprinkle on mozzarella and parmesan cheese, then add Canadian bacon, pineapple, jalapenos, and mushrooms, and cook until golden brown.
“Green Graze” by Casey Mikl, marketing manager
The sauce is a mix of olive oil and heavy cream. Top with minced fresh garlic and fresh mozzarella, then cook. When the pizza is out of the oven, top it with arugula, thin-sliced green apples, goat cheese crumbles, and a drizzle of balsamic glaze.
“Nuts For Pesto” by Marty Glanville, founder
A simple pesto base—make some at home with basil from your garden, or try the surprisingly great pesto from Costco. Add some shredded mozzarella and walnuts on top, then cook. Pine nuts are great, too, but only if you can verify they’re domestic.
“Olive You So Mush” by Scott Pierce, CEO
A red sauce base, topped with mozzarella, mushrooms, and black olive. It’s best when the mushrooms are pre-cooked and very thin, and the black olives are crushed.
“Southsider” by Ed Dubina, director of operations
A generous amount of classic red sauce topped with fresh ground garlic, a whole lot of fennel sausage, yellow onions, bell peppers, and mushrooms. Cover it all in a heap of fresh ground mozzarella, and cook until light golden brown.
“Spicy Pie” by Chris Nelson, creative director
A hearty base of spicy arrabbiata tomato sauce, topped with fresh mozzarella, fresh parmesan, cupped pepperonis, and sliced jalapenos. When it’s out of the oven, drizzle with hot honey.
“Tropical Bacon Heaven” by Dayna Nelson, production manager
Start with Cento San Marzano whole tomatoes, add a little salt, and blend them with an immersion blender. Coat the pizza dough with sauce, then add pineapple chunks, light sprinkle of mozzarella cheese, and thin-sliced green pepper. Then top with a little heavier sprinkle of cheese and add crumbled bacon. Finish it with freshly shaved parmesan.
