Tasty Tuesday: Gourmet Pizza

(I have a special request at the very end of this post. Make sure you read all the way to the end!)

Last week we discussed basic pepperoni pizza. This week, we’re going to explore some gourmet pizza ideas. When I started writing this evening, my intention was to practically write a book on gourmet pizzas. I realized that this would be overwhelming, so next week will hold more gourmet pizza ideas. In fact, when I started planning out all the different pizzas I wanted to share, I realized that there aren’t enough Tuesdays in just one month!

Gourmet pizzas are great for a couple of reasons. First, I get to use up odds and ends in my fridge. Second, I get to combine flavors that might not ordinarily go together…and sometimes find spectacular tastes in the process. Last, if you eat pizza often, it’s nice to have variety.

Each of these pizzas started with our standard sourdough crust. The rest of the ingredients are things that I just happened to have on hand. Most of my gourmet pizzas start out that way. When I find a particular combination that my family just LOVES, then I start making SURE that I have all the ingredients on hand.

Vegetable and Fresh Mozzarella Pizza


  • 2 tomatoes, sliced as thin as you possibly can
  • 1 red onion, sliced as thin as possible
  • spinach, enough to spread over the entire pizza
  • 8 ounces fresh mozzarella, sliced
  • 1/2 c. toasted pine nuts
  • 8-10 cloves grilled garlic, chopped coarsely

Spread the dough on a large pizza pan or stone. Start with a layer of sliced tomatoes. Then layer on the sliced red onion. Cover with spinach. Sprinkle grilled garlic pieces and toasted pine nuts over entire pizza. Top with rounds of sliced fresh mozzarella. Bake at 450 degrees for 16-19 minutes. If you’re baking two pizzas in the same oven, switch racks halfway through the baking time. Depending on how ripe and what type of tomatoes you use, there might be quite a bit of liquid on the pizza when it comes out of the oven. We tipped this into the sink and it didn’t affect the final result negatively.

This is a great vegetarian pizza and tasted delicious. We used frozen spinach that we’d cooked and drained. Next time we’ll try using fresh spinach leaves.



Our second pizza was made of  leftover BBQ pork.  That’s just what happened to be in the fridge. Next time we have BBQ pork, I’m going to set some aside so that I can make this pizza again.

Barbecue Pork Pizza


  • 1 1/2 c. barbecue pork with sauce
  • 1/2 red onion, sliced
  • 1/2 c. chopped cilantro
  • mozzarella cheese

Again, spread the dough on the pizza stone. Spread the barbecue pork and sauce over the crust. Sprinkle the cilantro and sliced onion evenly over the pork. Evenly cover with mozzarella. Bake at 450 degrees for 16-19 minutes or until the cheese is bubbling and crust is brown.

Here’s the special request that I mentioned earlier. I just started writing cooking/baking posts for Instructables.com, a company based in San Francisco, CA. In fact, my second son just finished a six-week internship there–great folks. I entered my very first Instructable, How to Make Sourdough Bread, in one of their big contests.

Please check out my instructable! I’m very pleased with how it turned out. (And let me know if you need some sourdough starter to get you going on making your own sourdough bread!)

When you check it out, please consider giving me a rating (click on the last star for the highest rating if you like the Instructable!) and, even more important, vote for me! This week is voting week and next week will be judging week. The winner of the contest will be determined by a combination of votes and judges’ decisions. The grand prize is a new laptop computer which I would LOVE to win; my current computer is dying a slow death and I want to keep writing Tasty Tuesdays!

You’ll need to get a free user ID to be able to vote. I would SO appreciate the small bit of time and effort that this will take you! Thank you so much!

You may want to spend a little time poking around on the Instructables website. No matter what you want to make, you can probably find photos and step-by-step directions on how to make it.

Next week we’ll continue with our gourmet pizza theme. In the meantime, I’d love to hear some of your ideas for wildly inventive gourmet pizzas.

Happy eating,

Barb Kelley.


  1. I read your instructable and have now decided to start my own kitchen monster. I used to bake bread often using my Kitchen Aid stand mixer but eventually started cheating, letting the bread machine do all the work (not as rewarding). So I have decided to change my ways and do everything by hand. Using a starter is new to me, so wish me luck. Does the starter you leave out in the kitchen leave an aroma or yeasty smell in the kitchen? I love the smell of homemade bread and yeast! And by the way…the gourmet pizzas sound delicious!