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Meats and Veggies in a Pizza

Meats and Veggies in a Pizza

There is a variety of ingredients for Pizza with a high index of traditionalism. In this article, we will try to break down and shred from the most popular or the strangest to try new recipes and different flavors on the surface of your pizza dough.

To begin, we will cite the most important and most used groups such as meats, vegetables, fish, seafood, condiments or spices, fruit, pizza dough and numerous types of cheeses for the rich preparation of pizza without neglecting the sauces.

It is thought that for any recipe, it is essential to use tomato or tomato sauce as the main ingredient, but it is not essential, since you can talk about the type of white and red pizzas. Understanding white as those that do not have tomato sauce on their surface and directly the raw material is deposited on the surface of the dough. The red ones come from the characteristic color of the tomato, intuiting these as those that do take tomato sauce on the base and on this the other condiments.

Within the group of meats, we can find ingredients used in kitchens such as chicken meat, beef, bacon, lamb, meat products such as sausage, chorizo, salami, pepperoni, and other atypical meats such as the ostrich used in some Latin countries. Some of these meats provide extra fat, so we will consider the type of meat used in our pizza making, the amount of oil or other fat raw materials. The bacon is among the oiliest meats and they provide the most butter.

The group of fish is much less used than the group of meats, being the ingredient par excellence the tuna. We can also see pizzas made with sea delicacies such as salmon, bonito, gulas, mackerel, hake and roe.

Within the group of seafood or molluscs, we can cite the much appreciated prawns, being able to decorate our base also with mussels, squid, sea mouths, crab, octopus, and some less traditional cockles, knives, and clams.

One of the most extensive by number of foods included in it is the group of vegetables. In this group are green peppers, red peppers, onions, aubergines, cucumbers, peas, zucchini, soybeans, green and tender asparagus, potatoes, mushrooms, cauliflower, mushrooms, garlic, tomatoes, green beans and spinach.


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