Give those pepperoni a rest. Try these combinations: Roasted Duck and Sage, Three-Mushroom, Five-Cheese and Pizza di Parma and introduce your family to your soon-to-be classics.
Serves 3 to 4 per pizza Prep Time 30 minutes per pizza Baking Time 8 minutes per pizza
4 10-inch store-bought pizza crusts
2 1/2 cups bottled tomato sauce for pasta
1 1/2 cups aged Mozzarella cheese
1/2 cup Mozzarella cheese
1/4 roasted duck, from any Chinese restaurant or deli
1 onion, cut into rings
2 teaspoons fresh sage, chopped
2 tablespoons mushrooms, thinly sliced
1/4 cup shiitake mushroom, sliced
1/4 cup oyster mushroom, sliced
1 tablespoon truffle paste
1 teaspoon truffle oil
1/2 cup mascarpone cheese
2 tablespoons blue cheese, crumbled
2 tablespoons feta cheese, crumbled
1/4 cup Gruyère cheese, grated
1/2 teaspoon fresh oregano, chopped
8 pieces thinly sliced Parma ham
8 pieces grilled tomato wheels
1 cup baby arugula leaves
1/4 cup balsamic vinegar
1 tablespoon honey or raspberry jam
1 Make the Roasted Duck and Sage Pizza: Spread tomato sauce on the crust. Sprinkle aged Mozzarella cheese. Top with roasted duck, onion rigns, and fresh sage. Cook in a 450°F-oven for 6 to 8 minutes. Drizzle truffle oil. Slice into wedges and serve.
2 Make the Three-Mushroom Pizza: Spread tomato sauce on crust. Sprinkle aged Mozzarella cheese. Evenly put mushrooms and spread truffle paste on the pizza. Cook in a 450°F-oven for 6 to 8 minutes. Drizzle truffle oil. Slice into wedges and serve.
3 Make the Five-Cheese Pizza: Spread tomato sauce on the crust, followed by mascarpone cheese. Sprinkle aged Mozzarella cheese. Place blue cheese on the center of the crust then feta cheese on the outer circle. Lastly, put Gruyere cheese on the outermost ring of the pizza. Cook in a 450°F-oven for 6 to 8 minutes. Slice into wedges and serve.
4 Make Pizza di Parma: In a pan, reduce balsamic vinegar and honey until slightly thick and set aside. Spread the tomato sauce on the crust. Sprinkle Mozzarella cheese. Lay Parma ham and tomato wheels evenly. 450°F oven for 6 to 8 minutes. Top pizza with arugula leaves and drizzle balsamic glaze. Slice into wedges and serve.
Photography by At Maculangan │ Food Preparation by Gino Gonzalez of Center for Asian Culinary Studies │ Food Styling by Giannina Gonzalez │Prop Styling by Angelo Comsti
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