Unique & Delicious Pizza Combos You Didn’t Know You Needed

These three creative pizza combinations turn classic food pairings into delicious pizza toppings. The combos range in flavor, texture, and style so they’re perfect for your next pizza party.

Follow the guidelines I’ve outlined, but remember, building a pizza is not an exact science. You don’t have to have exact measurements for the toppings; it allows you to build a pizza the way you like it!  

As for the recipes, I’m not sure I can pick a favorite. I love the addition of something fresh on top, like the bbq beef and slaw, but I also loved the vegetarian option of the apple and caramelized onion. And the crab and Alfredo combination is a great unexpected topping with an air of elegance.

Start With Flatbread Crust

I used a different Stonefire flatbread crust for each of the pizzas and I love that there are different shapes. They make it easy to cut into small squares for serving appetizer or party-size portions.

They’re also the perfect size for one personal pizza so guests can simply have one to themselves for a dinner party.

The Big Apple Pizza

If you love sweet and savory combos, this is the pizza for you. There’s a great mix of flavors and textures in this pizza. That combination of slightly sweet apple butter with the goat cheese and pecans is amazing!

• 1 Stonefire Italian thin pizza crust
• Apple Butter
• 1 apple, very thinly sliced; do not peel – I used a McIntosh apple and it came out beautifully
• Goat Cheese
• Pecans, chopped and lightly toasted
• 1/2 onion, caramelized
• fresh Arugula

1. Preheat oven to 450 degrees.
2. Top pizza crust with a layer of apple butter for your “sauce.”  Layer on sliced apple, and sprinkle with chopped pecans.
3. Add caramelized onion and small chunks of goat cheese.
4. Bake directly on oven rack for about 8 minutes or until everything is hot and/or melted.  Remove from oven and top with fresh Arugula.
5. Slice into appetizer size squares and serve.

How to Make the Caramelized Onions

1. Slice the onion into thin strips and heat 1-2 Tablespoons of olive oil in a skillet over medium-high heat. Add onions, a pinch of salt, and stir to coat with oil.  
2. Let onions cook a few minutes and they will begin to stick to the bottom of the pan – this is good. Continue to stir and cook until onions are soft, about 10 minutes.
3. Add 1-2 Tablespoons of balsamic vinegar to the pan and stir. This will de-glaze the pan and lift the bits from the bottom adding flavor to the onions. Turn heat off and let onions cool to touch.

BBQ Beef Pizza

Barbecue beef pizza is the twist you didn’t know you needed. Topped with cool slaw after it’s cooked makes it a total experience.

• 1 Stonefire Italian Artisan pizza crust
• 1 pound lean beef – I used kabob meat cubes
• 1 cup Honey Hickory Smoke BBQ sauce
• 1/2 Tablespoon Sriracha
• 1/2 teaspoon soy sauce
• 1/2 red onion, sliced into strips
• Shredded Cheddar cheese
• Prepared Slaw

1. Add beef to a small slow cooker. Combine BBQ sauce, Sriracha, and Soy Sauce and pour over meat. Cook on low for about 3 hours or until meat is cooked through and tender.  Remove meat and shred with a fork.
2. Preheat oven to 400 degrees.
3. Top pizza crust with shredded meat and the sauce it cooked in.
4. Top with red onion and cheese, and bake directly on oven rack for 10-12 minutes.
5. Remove pizza and cut into squares. Top each square with a dollop of slaw and serve.

TIP:  I made a simple slaw using prepared slaw mix and a small amount of Lime Vinaigrette salad dressing.

Crab Alfredo Pizza

For the seafood lover, this crab pizza with white sauce is a delight.

• 1 package Stonefire Original Naan (there are 2 flatbreads per package)
• 1 jar Light Alfredo Sauce – you only need about a cup of sauce
• Garlic powder
• Fresh Crab Meat
• Boursin cheese
• Shredded Mozzarella cheese
• Red onion, diced

1. Preheat oven to 400 degrees.
2. Spread Alfredo sauce evenly over Naan and sprinkle lightly with garlic powder.
3. Top with crab meat and small chunks of Boursin cheese.
4. Sprinkle with onion and Mozzarella and bake directly on oven rack for about 5 minutes or until cheese is melted.
5. Remove pizzas, slice and serve.

TIP:  I recommend using fresh crab claw meat from the seafood section. You typically find it in a plastic container.