Switch Out This Pizza Ingredient for a Twist on a Classic

Pizza is available in many different shapes, styles, and flavors. However, pizza almost always has three consistent ingredients: mozzarella cheese, marinara sauce, and a crust. Changing up one of these ingredients can give you endless pizza options for your menu.

The most impactful change you can make to a classic pizza is the cheese. Instead of going with the traditional mozzarella cheese, consider using one of the many other varieties of cheese that are available.  Like most foods, certain cheeses go better with specific flavors.

Buffalo Chicken Pizza

Buffalo Chicken Pizza is not a new idea, but the recipe could be given a new twist with a different type of cheese. It has long been known that buffalo sauce and blue cheese go together like peanut butter and jelly. Try switching out the mozzarella for a blue cheese for a complimentary and zesty alternative.

Greek Pizza

When making any Greek recipe, Feta cheese is a staple item. It’s no different for a Greek pizza. Skip the mozzarella and add extra feta cheese when building a Greek pizza. Whether you’re creating a menu for your pizza parlor or trying to impress your family, this cheese trade is sure to do the trick.

Barbecue Pizza

Barbecue sauce and sharp cheddar cheese make the perfect combination of sweet and tangy. Next time you’re making a barbecue pizza, consider adding a good sprinkle of sharp cheddar cheese to the mix. You’ll be amazed at the flavor explosion in every bite.

Whether you’re a home chef or a pizza-loving restaurateur, making these simple switches in your recipes will have your guests begging for more.

Regardless of the type of pizza you’re making, the Alto-Hartley Guide to Pizza Equipment will have you on your way to making the perfect pizza.

You can’t make quality pizza without the right supplies. Every pizzeria needs a specialized set of solutions. Even home pizza chefs need different pizza equipment. Get inspired by looking at the Alto-Hartley Guide to Pizza Equipment today.