Each person likes pizza in a specific way. But what about trying something new? There are literally thousands of combinations that you can make with any variety of toppings! Odd Moe’s pizza loves options! We have many many options. As you may know, you can build your own pizza here at Odd Moe’s pizza! We also have our own super fun pizza combinations! Here are some of our special toppings and some really great recipes for your own home creations!
We believe that some of our combinations are super special. We have some topping combinations that are different than our competitors. We love being a little bit Odd. One of our more different combinations is called The Green Monster. This pizza is fabulous and a combination that many wouldn’t think of. It includes Artichoke Hearts, Fresh Spinach, Roma Tomatoes, Fresh Garlic, Feta and Mozzarella Cheese with our Basil Pesto Sauce. So very delicious and also vegetarian!
The Big Juan
Another pizza that we consider a special topping pizza is called The Big Juan. We know that sounds kinda weird but it’s really great. Do you kinda feel like Taco Tuesday but also want pizza? Well here is how you compromise! The Big Juan includes Taco Meat, Mozzarella Cheese, Lettuce, Black Olives, Fresh Tomatoes, Green Onions, & Cheddar Cheese with our South of the Border Sauce. This is the perfect pizza for a special craving!
The Bull Rider
Do you love that smokey bbq flavor? Well lucky for you one of our other special pizzas include bbq sauce! This pizza is called The Bull Rider! This pizza is indeed an interesting ride with special toppings! These toppings include Chicken, sausage, breakfast bacon & fresh pineapple with our chipotle lime BBQ sauce. We think many people would enjoy this!
Pizza comes in all shapes and sizes (well, I mean, they are usually round, but still) everyone’s taste buds are different and there is a pizza for everyone. Here are some interesting pizza toppings and some recipes!
Chicken Fajita Pizza
We found this delicious recipe on thecozyapron.com
• 1 pound skinless, boneless chicken breasts
• Canola oil
• Black pepper
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 1 large onion, halved and slice thinly into semi-circles
• 4 personal-size par-baked pizza crusts (such as Boboli brand, or other)
• Fire-Roasted Tomato Sauce (recipe below)
• 4 cups shredded Mexican cheese blend
• Cilantro leaves, for garnish
-Place the chicken breasts into a bowl, and drizzle over a touch of oil; add a couple of good pinches of salt and pepper, plus the cumin and the paprika, and toss well to coat.
-Place a grill pan (or cast-iron skillet) over medium-high heat, and drizzle in about 2 tablespoons of the oil; once hot, add in the chicken and grill (or sear) until golden-brown and cooked through, about 4 minutes per side, depending on thickness of chicken breasts; set aside to allow them to slightly cool before slicing the meat into strips.
-Turn the heat under the grill pan (or skillet) up to high.
-Next, add in a bit more oil if needed, and then add in the peppers and onions, and allow them to sit undisturbed for a couple of moments to form a slight char; then toss them with tongs and allow them to form a char on the other side, just until they’re crisp/tender; remove from pan.
-Preheat your oven to 425°, or to the temperature that the package for your pizza crusts suggests, and line a baking sheet (or two) with parchment paper or foil.
-Place the crusts onto the baking sheets, brush them with a little oil.
-Top each crust with some of the Fire-Roasted Tomato Sauce, then a tiny amount of the cheese, followed by the chicken and peppers/onions, then more cheese over top; bake for about 10-15 minutes or until the crust is baked through, or according to the time specified on your crust package.
-Garnish with a few cilantro leaves, and slice and serve.
Fire-Roasted Tomato Sauce Ingredients:
• 1 (14.5 ounce) can organic diced and fire-roasted tomatoes (with green chilies, if available)
• 2 cloves garlic, peeled and smashed
• ¼ cup cilantro leaves
• ½ teaspoon salt
• Pinch black pepper
-Place all ingredients into the bowl of a food processor, and process until well-blended with a smooth, sauce-like consistency; use immediately, or store in covered container in fridge until ready to use.
Eggs Benedict Pizza with Buffalo Hollandaise sauce
Here is the strangest pizza we found from olivemagazine.com. It is so exciting to find special pizza toppings!
-fontina 50g, cut into 3cm pieces
-mozzarella ½ ball,
– basil ½ a small bunch, leaves torn
-dressed baby leaf salad to serve
-egg yolk 1
-clarified butter 125g
-Frank’s hot sauce 2 tbsp
Make the dough following the ciabatta bread mix instructions and leave to prove for 1 hour or until doubled in size. Gently simmer the eggs in boiling water for 4 minutes, then cool completely in iced water. Grill or fry 2 of the prosciutto slices until crisp then drain on kitchen paper. Keep these to finish the pizza.
To make the hollandaise, bring a small pan 1/3 full of water to the boil, then turn off the heat. Put a heatproof bowl over the pan, add the egg yolk and whisk for 2-3 minutes until light and fluffy. If the bowl is getting too hot, remove it from the water to prevent the egg from scrambling. Slowly pour in the clarified butter, whisking all the time, until it reaches a mayonnaise-like consistency. If it looks a little thick, add 1 tsp of boiling water. Whisk in the hot sauce, season and keep in a warm place. Don’t make the hollandaise too far in advance – it doesn’t like to be left sitting around!
Heat the grill to high and heat a medium frying pan. Roll the dough out to the size of the frying pan and mix the ricotta, garlic, lemon zest and some seasoning. Gently lift the dough into the frying pan and spread the top with the ricotta mix, leaving a 3cm border around the edge. Scatter with the remaining prosciutto, then dot with fontina and tear over the mozzarella. Cook on the hob over a high heat for 5 minutes, until the bottom is browned and the dough has puffed, then slide under the grill for 5 minutes until the cheese is bubbly and the crust lightly golden.
Very gently peel each egg (they will be very delicate) and put onto the pizza. Spoon over ½ the hollandaise and grill for 2 minutes until bubbling and brown. Tear over the basil and reserved crispy prosciutto, and serve with the dressed baby leaf salad and the remaining hollandaise for dipping crusts in.
Hollandaise sauce can be temperamental. If it splits, add 1 tsp of boiling water to it and whisk again. If it is still split, add a fresh egg yolk to a clean bowl and slowly whisk in the split mixture. To make the clarified butter, gently melt 200g of butter in a small pan, then pour into a jug. Leave for 5 minutes for the solids to settle to the bottom. Pour off the clarified butter from the top.
At Odd Moe’s Pizza we have a large variety of toppings. If you are ready for any special combination then give us a call at Odd Moe’s Pizza.