Pizza Toppings


Obviously it's all down to personal tastes.... but here is some of our favourite toppings for when we make pizza and focaccia at home:




This is the now famous Netflix pizza created by Chris Bianco in the "Chef's Table Pizza" series.... and it has every right to be as famous as it is. Simple, beautiful and so incredibly tasty and flavourful. 

  • 50 grams of grated Parmigiano-Reggiano
  • ¼ red onion – thinly thinly slides (preferably on a mandolin)
  • ½ sprig of fresh rosemary leaves – chopped or whole (depending on how you like it)
  • 2 tbsp pistachios -  chopped coarsely
  • ½ tsp salt 

Shape the pizza and sprinkle the parmesan over the entire pizza base. Spread the red onion across the pizza, as well as the rosemary and salt. Place in the oven to bake for 5-7 minutes. Then add the chopped pistacchios and bake for another 1-2 minutes. Take it out of the oven and it’s ready to serve. Enjoy.




You might think that we're really into pistacchios - and you're probably right. But as soon as we saw this pizza on instagram from BAEST CPH, we knew we'd absolutely love it. And hopefully so will you:

  • 200 g pistacchios
  • 20 g basil
  • 10 g parsley
  • 75 g Parmigiano Reggiano grated
  • 1 garlic clove
  • 150 ml olive oil
  • Salt & pepper
  • Mozarella or Fior di latte.

  • And more chopped pistacchios for the pizza
  • Slices of ortadella

Roast/toast the pistacchios in a dry pan - approx 7-10 minutes. Flip them over to get them evenly coloured and keep turning them, so they don't burn. 

In a mixer (or mortar), add the basil and parsley, the Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mix/mortar and grind until creamy. Add the pistacchio and grind until creamy. You may need to add a bit more olive oil so you get something which is easliy spreadable on the pizza. 

Shape the pizza, spread on the creamy pesto, and place the mozzarella, a pinch of salt and bake for 6-8 minutes (untill the pizza is done). Once ready and baked, take out the pizza and add the fresh mortadella slices and chopped pistacchios. Ready to eat.



A bit more of a late summer / fall pizza, this has delicate flavours, but need a lot of salt (and after baking freshly ground black pepper) to really reach its full potential.

  • 1/2 a butternut, "de-skinned" and the butternut-meat chopped, drizzled with olive oil (and a bit of honey/agave sugar) and then baked in the oven for about 30 minutes until soft.
  • Chopped and butter-fried-untill-golden mushrooms (browned/crispy).
  • Fresh sage leaves
  • Your choice of cheese: Feta, mozarella, ricotta, fior di latte.

With the butternut baking in the oven, chop the mushrooms and fry on a pan in butter on high heat (cooking off the water first, then add the butter to get that golden look).

Once you've baked the butternut, make a puré / paste in a blender/mixer until creamy. You may need to add a bit of butter or olive oil - but not too much. Remember also to put in salt - it needs it for the added flavour.

Shape the pizza base, and spread out the butternut paste. Add the mushrooms, chosen cheese and sage leaves. Bake for 6-8 minutes - take out and add a bit more salt (to taste) and freshly ground pepper.



As suitable for a warm summer night's eve, as New Year's eve this is a beautiful, sea-salty and absolutely messy pizza to eat :-)

  • Smetana or sour cream (for the bianco base) + for "garnish"
  • Red fish roe (vendace)
  • Chives
  • Finely chopped red onion (about a quarter of an onion)
  • Salt & Fresh peppar
  • Lemon (squeezed over the pizza)

Shape the pizza base, and spread out a layer of the sour cream / smetana (the smetana you may want to thin out a bit with eitehr milk or water - just to make it easier to spread out).  Bake for 6-8 minutes in the oven

While in the oven - prepare two piped bags (one with the fish roe, one with the sourcream/smetana, now in its original more compact form). Chop the red onion finely, as well as the chives.

Ones out - pipe out first the fish roe in small dollops across and around the pizza. Then do the same with the smetana / sour cream (this may start to melt, so work fast). Sprinkle the red onion and chives. Then add fresh peppar + drizzle a bit of the lemon across. Enjoy



This is the most wonderfully simply, messy and absolutely addictive dessert pizza. 

  • Lindt Hazelnut Chocolate Spread (Glutenfree) Chives

Shape the pizza base, and bake as is directly in the oven for 5-8 minutes. It will "puff up" (lika a pita) so be careful if you've placed your pizza directly under the broil (it might end up starting to burn/char a little if it touches the actual broil/grill).

Once out of the oven, push down the puffed center, and GENEROUSLY apply the hazelnut & chocolate spread. Enjoy.... and be ready to make another one :-)


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