Pepperoni is America’s most popular pizza topping.  It’s convenient, inexpensive, and oh-so-satisfying.  But it’s also greasy, salty, and the day after you eat it, your eyes with be puffy.

Ditto Italian sausage, which is another all-time favorite.

The good news is that there are lots of healthier alternatives that will satisfy your craving without wrecking your health.  Low-fat and low-sodium pepperoni are readily available and they’re almost as flavorful as the real deal.  And Italian sausage made with chicken or turkey is a good substitute.

Other cured meats are good because a little bit adds a lot of flavor.  Deli-style ham is good with milder pizza toppings.  Spicy Capicolla complements the big, bold flavors of a Sicilian pizza.  And  Prosciutto, the paper-thin, dry-cured Italian ham, is wonderful with caramelized onions, Gruyere, Fontina, and Gouda.

Although we think it’s blasphemy, Canadian bacon and pineapple is adored by many.

Bacon, especially applewood smoked bacon, brings a wonderful salty smokiness to savory pizzas.  SautÈ it and drain it on paper towels before topping your pizza.  It’s great with Gruyere, Fontina, smoked cheese, wild mushrooms, caramelized onions, and other woody ingredients.

The Italian bacons are also wonderful.   Pancetta, which is cured but not smoked, is available in many American grocery stores.  And guanciale, which is preferred by Italian cooks for dishes like bucatini al’amatriciania and linguini carbonara, is worth the trouble of seeking out.  It’s a little stronger than pancetta and has a more delicate texture.

Ground beef should also be sautÈed and drained before using.  It’s best with tomato sauce and mild cheese, cheddar, olive, and Mexican toppings, or as a substitute for sausage in a traditional Italian pie.

Grilled chicken is a real workhorse that can be combined with almost anything.   For a barbecue chicken pizza, top your crust with BBQ sauce, gouda, red onion, chicken, and cilantro.  Or replace the BBQ sauce with hot sauce mixed with butter, add some sliced celery, swap out the gouda for bleu cheese or gorgonzola crumbles, and create a Buffalo chicken pizza.  To make a yummy Thai pizza, use peanut sauce, chicken, julienne carrots, green onions, and cilantro.

Anchovies should be paired with other bold flavors like capers, garlic, and kalamata olives.  And don’t forget about grilled shrimp, which is excellent with tomatoes, olives, and feta or  basil pesto, chopped ripe tomatoes, and goat cheese.  Or combine smoked salmon, red onions, capers, dill, and crËme fraiche or sour cream for a delicious brunch pizza.

Whatever meat you use as a pizza topping, use it sparingly.  It should be an accent and not the main event.  And since you won’t be using more than a few ounces, make sure to invest in the best quality.

]]> http://bestpizzatoppings.com/2009/07/pizza-meats-from-a-to-z/feed/ 5