What kind of cheese and tomato do you put on home-made pizzas ?

[IndigoSpritz]

I usually use a mix of ready-grated mozzarella, cheddar and Monterrey Jack. I make my own tomato sauce with tinned chopped tomatoes, tomato puree, olive oil, salt and pepper. And occasionally a splash of white wine. However, I fancy doing things a bit differently next time. Any suggestions ? I occasionally put a few cubes of blue cheese on but that's as adventurous as I've been so far.

Thankyou.

I've bought a 'loaf' of mozzarella and some sliced emmental today. I'll try them tomorrow evening with my usual tomato sauce and cubes of salami and Parma ham.

What about skipping a tomato base?

Ricotta, lemon, chicken, olives.. add rocket when cooked? Or carbonara style with bechamel base, bacon, plenty of cheese?

Or bbq sauce base?

Bbq sauce base with bacon and blue cheese topping is amazing.

WaxOnFeckOff I always have a big bag of grated cheese in my freezer. I buy massive blocks and grate it, works fab. And is good for sandwiches in the summer because it keeps them cool while the cheese defrosts

I'm all for different kinds of cheese, except for mascarpone. I tend to associate it with Italian desserts so I'm not keen to try it. Blue cheese can be very effective in moderation. Too much and its high fat content can ruin the base.

One time, I used some home-made garlic butter when I'd run out of tomato sauce. I topped with mixed cheese, mushrooms and pepperoni, with very satisfying results.

Oregano and chili flakes in the sauce!

Finally found some fine semolina in Waitrose this morning. Only a quid but I hope it crisps the base anyway. Soon find out.

The semolina worked a treat, and the pizza was one of my best, even if I do say so myself. The mozarella/emmental combo was good too.

A combination of cheddar and Swiss cheeses give a really interesting and tasty flavor.

I loosen pesto with a bit of olive oil and drizzle on.
For tomato base I just use a pasta sauce and for cheese I I tear up mozzarella and also sprinkle over grated cheddar.

Fresh rosemary on ours, always. I love our homemade pizza.

I make a a sauce with a tin of chopped tomatoes, two cloves of garlic, olive oil, fresh basil, oregano, thyme, black pepper, pinch of salt and sugar, whizz it up in the blender. Perfect for a pizza base and also nice stired through cooked pasta with fresh Parmesan on top

I love a bianco/blanco (??) pizza, one with a ‘sauce’ of crime fraiche and other stuff, but we usually make tomato sauce based.
Quick sauce of tinned tons, onions, dried chilli flakes, smoked paprika, purée, oregano and basil, balsamic vinegar and whatever else we can find.
Semolina in the dough or at least to roll it out on gives the loveliest crispness to the base.
Cheese wise, we use a combination of laverstoke mozzarella balls torn into pieces, grated extra mature cheddar (something like a black bomber) and Parmesan.
Sometimes add goats cheese, mascarpone or Stilton for dp.
Ds likes prosciutto on his, dd1 likes pesto and peppers, dd2 likes chorizo.
Pizzas are one of our favourite guaranteed midweek hits!

Why are so many people using grated mozzarella? It's horrible.

Sounds delicious OP.

Had no idea you can freeze cheese. I love mumsnet.

We have homemade pizza sauce with tinned tomatoes and hidden veg eg carrots, and grate some cheddar to pile on top.

I've cut my unused mozzarella loaf into three pieces and put it in the freezer, along with the emmental slices. I don't see any reason why cheese shouldn't be frozen, after all, what do frozen pizzas from the supermarket have on top ?

It seems there's no limit to the variety of tomato-based sauces and toppings that can be used, provided they're not too watery as they could make for soggy dough. I think fresh, skinned and sliced plum tomatoes would work. Not sure about sun-dried though. It could be a quite intense flavour and mask everything else.