Have you ever wanted to add some extra flare to your pizza pie, but were unsure of where to begin? The pizza market has become so completely saturated with possible flavour combinations that it makes it seemingly impossible to decide sometimes. Well, worry no more because I have ranked my favourite pizza toppings and ingredients so that you don’t have to!

Here’s my full disclosure/disclaimer before we get into the list. These are my TOP ingredients, so they are indulgent, sometimes difficult to obtain, ingredients with a pricetag that is commensurate with their niche-ness.

I’ve broken each up into categories to make it easier for me to judge them. Today we will be covering meat!

# 5: Dry Cured Pepperoni

Nothing says quintessential pizza topping like pepperoni. I will propose, however, that instead of the usual deli counter pepperoni, you opt for a dry cured variety which lends itself to the broil setting of ovens quite nicely. What you are left with is a crispy pepperoni chip, which adds flavour and a textural element to your pizza.

I recommend the Fantino & Mondello brand as they are available in mostly all big grocery stores and are not that much more expensive than regular deli-sliced pepperoni.

# 4: Coppa di Parma

This Italian salami from the Parma region differs from other cured meats in that it traditionally uses neck and shoulder meat and fat in its production. It is characterized by large portions of white fat and dark red muscle.

When used as a pizza topping, its texture becomes softer and it adds a deep savoury flavour reminiscent of red wine and pepper notes.

# 3: Chorizo

Traditional Spanish chorizo sausage gets both its colour and its spiciness from oodles of paprika in its mixture. Trust me on this: there is so much paprika in these recipes that it would shock you. There are mild versions as well as hot, so there is a chorizo for everyone in your family.

Chorizo can come in a variety of preparations, including raw or fresh mixtures, dry cures (as in a salami), and smoked. Depending on what you buy will dictate how you treat the chorizo before adding it to your pizza.

# 2: Proscuitto

One ham to rule them all! This Italian staple is made from the hind leg of either pig or wild boar, and dry ages for anywhere between 9 months and two years. On its own it is usually served thinly sliced and uncooked (AKA crudo), but can also be easily incorporated into your pizza either pre or post cooking as a wonderful addition. If being cooked on the pizza, the proscuitto will crisp up but will not curl, as you would have with a bacon slice. If you are using the proscuitto on the pizza after the cooking is done, I recommend drizzling with olive oil to recreate the traditional crudo serving method.

THIS IS IT…# 1! And it’s unpronouncable!

NDUJA

Underline it. Bold it. Remember it. This is the ultimate indulgence. If you are ever shopping and you see this – buy the whole shelf. If you can’t for any number of reasons, tell me where to go so I can buy it.

Until I had this for the first time 4 or 5 years ago, if you came up to me and said ‘Hey Shantelle, try some of this pork paste’ I would laugh at you until I threw up. But trust me when I say this is the stuff of the gods. I will bet my entire reputation as a foodie on it. It’s spicy like chorizo, but spreadable, which makes it super versatile. You can put it into a pasta sauce, or simply use it as a topping on some nice italian bread. But for a pizza?? I would just dollup it on top of each slice after it comes fresh out of the oven.

Stay tuned for the next favourites list, which will either be vegetables or sauces….whichever I get to first…