Pizza toppings: full of flavour, without a soggy base.
A pizza does not need everything in the fridge. Cheese, vegetables and sauce should work together. Too much moisture softens the base before it browns. Here is how to prepare your toppings at home.
Prepare wet ingredients
Drain mozzarella and pat vegetables dry. Very watery vegetables such as mushrooms, courgettes or peppers should be sliced thinly and, if needed, briefly pre-cooked. Less water reaches the dough and more flavour reaches the plate.
Start with a thin layer of sauce, spread the cheese evenly, then add a few main toppings. Three thoughtful ingredients often taste clearer than a full fridge inventory. Add fresh herbs after baking if you like.
Season with restraint
Cheese and prepared ingredients may already contain salt. You cannot really adjust the pizza until it is baked, so go gently. For home cooking, do not put raw meat on the pizza; use ingredients whose safe preparation you understand.
Sources and more baking advice
Background on dough, moisture and kitchen hygiene. The quantities and method in this article are a general guide for home baking.
