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The sheer popularity of pepperoni and sausage is a clear indicator that when it comes to meat-based toppings, Americans are clearly carnivorous. The most popular meat toppings are pork sausage and cured pork products like bacon, ham, salami and prosciutto. Beef -based pepperoni and ground beef are also right up there in the most popular category. Poultry products such as chicken and turkey are almost as popular and growing everyday, especially since they represent a healthy alternative to the fattier traditional pizza meats.
Ever since the “gourmet” trend took hold, well over a generation ago, hip pizza cooks have been exploring meat based toppings that are off the beaten path. Wolfgang Puck first introduced duck sausage and duck breast to pizza and Ed LaDou has been a fan of lamb sausage on pizza since his Spago days. BBQ pulled pork was a regional specialty that has gone national in popularity with operators. Marinated grilled lamb Greek souvlaki style has found its way atop pizza too.
In an effort to find alternatives to the traditionally fatty cured pizza meats, operators are experimenting with meats that were considered offbeat to the consumer. Alternative meat toppings have created an experimental niche that is attracting attention and customers as well.
The Other White Meat
Fresh pork, unless it’s in sausage, is not nearly as popular as cured pork. Fresh pork is about as healthy as chicken and has a wonderful robust flavor. A fresh pork butt, that is roasted or braised down to tender chunks, can be shredded and used as a tasty pizza topping. The term is “pulled pork” and the technique can be applied to all kinds of ethnic bases: Adobo for Latino, BBQ, Cuban style, Italian Porchetta and Asian sweet and sour.
Pork shoulder or pork butt are easily obtained, boned or whole through a commercial butcher. These cuts are inexpensive and really flavorful.
Bah, Bah Black Sheep…
Mediterranean countries, especially Greece and Turkey, have long utilized lamb in conjunction with the local pita bread; substituting pizza crust for pita makes a lot of sense. Grilled, marinated lamb in the form of souvlaki and gyros is an absolutely awesome topping base. Add some fresh tomatoes, roasted pepperoncini, olives, feta cheese, oregano and a squirt of fresh lemon, and you have a robust and visually appealing Greek style pizza. Middle Eastern flavors come to play in Merguez sausages which are usually all lamb or pork and lamb. Merguez sausages are usually pretty spicy and redolent of cinnamon, garlic and fresh coriander. Try the Merguez sausages with fresh tomatoes, caramelized onions, garlic spinach and Mozzarella. Italian style lamb sausages are often flavored with anise, Pecorino Romano, garlic, fresh tomato and parsley. Italian lamb sausage works nicely with sun-dried tomatoes, olives, rosemary potatoes and Mozzarella-Provolone blend.
Lamb shoulder is an inexpensive cut that becomes tender through marinating, slow roasting or grilling. If the lamb is not to be marinated, use leg meat, which is more expensive, but is tender and does not require to be marinated.
Duck is not a quack pizza
In the past, duck has remained mostly in the realm of high-end restaurants, but its healthful and tasty reputation has made it more accessible to the common patron.
Duck breast, which is easy to handle and prepare, is quite low in calories but rich in flavor: a little can go a long way. Duck breast is made for quick grilling or searing, it marries with sweet fruit flavors, and hearty ingredients. We all know duck’s affinity for orange, but other fruits such as figs; cherries and peaches compliment it as well.
Duck breasts come frozen and are very handy to have on hand. They can be par-grilled whole and sliced to order, or sliced and marinated to use as a pizza topping. One of my personal favorite duck pizza toppings consists of orange glazed grilled duck breast with fried potatoes, smoked Gouda and goat cheese; topped with mixed spring greens, dried Michigan cherries, and cherry vinaigrette with toasted walnuts. Duck sausages pair nicely with dried fruits, or wild mushrooms and apples. See the recipe on the next page.
Follow the links
The best way to experiment with different meats is to use them in sausage form. Specialty sausages abound and are available fresh or frozen. If you don’t have the inclination to grill lamb or pork for souvlaki or gyros, they are also available frozen. Duck breasts usually come frozen and defrost very quickly. No matter what type of facility or labor skill level you have, you can go off the beaten meat path and come up with a few gems to add to your menu.