Salami, tuna, meat alternatives and more - find the perfect toppings for your pizza!

Which meat and fish toppings can go on the pizza before baking?
Firm, savoury ingredients usually cope well with oven heat and develop even more flavour as they bake. These include diced bacon, fine pancetta and savoury salami. Fish fillets preserved in oil, such as mackerel, can also be added before baking. They warm through beautifully in the oven, stay juicy and allow their savoury preserving liquid to blend in with the cheese.

Which toppings are best added after baking?
Thinly sliced, aged and cured ham can lose its delicate texture and become tough in the intense heat of the oven. Like fine mortadella, it is best added fresh once the pizza comes out of the oven. The heat of the pizza gently softens the fine layers of fat. Crisp sausage chips or preserved seafood also work best as an elegant finishing touch after baking.

How should seafood be prepared so the pizza stays crisp?
Seafood and octopus are delicious toppings, but they often contain plenty of moisture, either naturally or from being preserved in oil and garlic. To prevent the pizza from becoming soggy, drain preserved seafood well in a sieve and pat dry with kitchen paper if needed. For best results, add it during the last one or two minutes of baking, or place it directly on the hot, melted cheese once the pizza is out of the oven.

How can tofu and soya mince be used as pizza toppings?
Plant-based proteins are a great addition to pizza, but they behave a little differently from meat-based toppings in the oven. Marinated herb tofu and fine soy mince contain less fat, so they can dry out on the surface at very high temperatures. For better results, mix soaked soy mince or diced tofu with a little olive oil and seasoning before adding it to the pizza, or place it under the cheese to help protect it from drying out.