Editor’s note: This article is the second in a three-part series on the world’s weirdest pizza toppings. Click here to read part 1 and click here to read part 3.
By Brian Hernandez
In part 1 of this series of articles on the world’s weirdest pizza toppings, we opened the vault and let all the weird crawl out. Now it’s time to see what happens when a few of those eyebrow-raising toppings actually hit dough with a plan instead of a prank. Treat a strange ingredient the same way you would treat pepperoni or mushrooms. Prep it properly, give it the right supporting cast, and suddenly the chaos starts behaving less like a dare and more like dinner.
In other words, the difference between “Who ordered this?” and “Whoa…this actually works!” usually comes down to about five minutes of extra thought in the prep station.
Here are three builds that prove the point.
(All recipes are for a 14” pizza.)
Reindeer Games
Smoked Reindeer, Chanterelles and Lingonberry
Game meat on pizza is not a stunt in Scandinavia. It is Tuesday. Reindeer is lean and smoky, which means it needs richness underneath and a little sweetness on top to balance it out. Some even say it can make you fly. (For most American operators, the biggest challenge might be sourcing the meat itself.)
Dough
1 pizza dough ball (14 to 16 oz.)
Roasted Garlic Cream
3 roasted garlic cloves
1/3 c. heavy cream
Pinch salt
Pinch white pepper
Simmer the cream and garlic together for a few minutes until slightly thickened. Blend or mash smooth.
Toppings
5 oz. mozzarella
2 oz. fontina
3 oz. smoked reindeer or venison, thin sliced
1/2 c. chanterelle mushrooms
Small knob of butter
Pinch thyme
Finish
1 tbsp. lingonberry sauce
Cracked black pepper
Small handful micro arugula
Directions:
Quickly sauté the sliced reindeer in butter with thyme and pepper just until warmed. Game meat dries out fast, so do not overcook it. Dry sauté the chanterelles in a hot pan first so their moisture cooks off, then finish with olive oil and salt.Stretch the dough to 14 inches and spread a thin layer of garlic cream. Add mozzarella and fontina, then scatter the reindeer and mushrooms across the pie.
Bake at around 525 to 550°F, until the crust blisters. Finish with lingonberry drizzle, cracked pepper and a little arugula.
Sweet berries and smoky game meat have been working together in Scandinavia for centuries. Pizza just happens to be the delivery system this time. Perfect for Xmas time pies, just don’t tell the kids what it is.
Related: Weaponize the Weird Part 3: Top-Secret Marketing Strategies for Weird Pizza Toppings
The Memphis Belle
Black-Eyed Peas, Collards and Pickled Pepper Relish
Legumes on pizza sound like a dare until you remember beans show up in cuisines all over the world. The trick is turning them into texture instead of mush. Pull that off, and you just might give your vegetarian and vegan customers their new favorite pizza.
Dough
1 pizza dough ball (14 to 16 oz.)
Sauce
3.5 oz. tomato sauce
Pinch smoked paprika
Splash apple cider vinegar
Toppings
5 oz. mozzarella
2 oz. smoked provolone
3.25 oz. cooked black-eyed peas
Olive oil
Smoked paprika
3.5 oz. chopped collard greens (lightly braised with garlic)
Pickled Pepper Relish
2 tbsp. chopped banana peppers
1 tbsp. minced red onion
Pinch Fresno chile
Small splash vinegar (enough for relish consistency)
Pinch sugar
Pinch salt
Let the relish sit for about 20 minutes.
Directions:
Toss the black-eyed peas with olive oil and smoked paprika and roast them at about 400°F until slightly crisp.Stretch the dough and spread the tomato sauce. Add mozzarella and smoked provolone. Scatter roasted peas and chopped collards over the pizza.
Bake until the crust browns and the cheese melts. Finish with small spoonfuls of pepper relish and a light drizzle of olive oil.
The final flavor lands somewhere between Southern comfort food and a veggie pie with attitude. This pizza is cleared for take-off and set to drop flavor bombs all over your mouth.
Swedish Nana-Nuts
Banana, Curry Cream and Roasted Peanuts
Yes, banana on pizza. Sweden has quietly been doing this for decades, usually paired with curry powder and sometimes ham. It sounds strange until you taste how well the sweet and savory pieces line up.
Dough
1 pizza dough ball (14 to 16 oz.)
Curry Cream
1/3 c. heavy cream
1 tsp. mild curry powder
Pinch turmeric
Pinch salt
Simmer briefly until slightly thickened.
Toppings
About 7 oz. mozzarella
1 banana, sliced
1 tsp. butter
2 tbsp. roasted peanuts
Finish
Drizzle honey
Pinch chili flakes
Optional cilantro (because of course it’s optional)
Directions:
Lightly sauté the banana slices in butter for about a minute to caramelize them and keep them from getting watery.Toast the peanuts in a dry pan until fragrant.
Stretch the dough and spread a thin layer of curry cream. Add mozzarella, then arrange the banana slices and peanuts.
Bake until the crust browns. Finish with a light drizzle of honey and chili flakes.
The result tastes surprisingly close to sweet curry satay in pizza form. The banana brings the sweetness, the curry cream carries the spice, and the peanuts add that nutty crunch that makes the whole thing click together. So… you wanna get nuts?! C’mon! Let’s get nuts!
Brian Hernandez is PMQ’s associate editor.
