Top 10 Pizza Toppings: Best Wood-Fired Combos | Arteflame

Introduction

There is nothing quite like the primal joy of cooking with live fire, especially when the result is a bubbling, golden pizza with that distinct kiss of smoke. The aroma of searing dough and melting mozzarella instantly transports me to warm summer evenings on the patio, laughing with friends as the sun goes down. This recipe captures that authentic wood-fired pizzeria experience right in your backyard, delivering a crust that is impossibly crispy on the outside and pillowy tender on the inside.

Why I Love This Dish

I adore this method because it transforms a standard dinner into an interactive culinary event. By curating the top 10 most popular toppings—from the salty punch of pepperoni to the fresh crunch of peppers—you guarantee every slice is a crowd-pleaser. The high heat of the Arteflame locks in flavors a standard oven simply can't replicate, creating a harmonious balance of savory, salty, and earthy notes in every bite.

Tips for Success

• Prep is key: Grill cooking happens fast. Have all your toppings chopped, cheese shredded, and sauce ready (mise en place) before the dough hits the hot steel.
• Watch the heat: Aim for a cooktop temperature between 400°F and 450°F. If the bottom browns faster than the cheese melts, use a basting dome to trap the heat.

Ingredient Substitutions

If you are watching your carb intake, this method works beautifully with a store-bought cauliflower crust; just be sure to oil the surface well to prevent sticking. For a dairy-free version, simply swap the mozzarella for a high-quality vegan melt or focus on rich, savory toppings like caramelized onions and roasted garlic to carry the flavor.

Ingredients

The Base & Cheese

• 1 lb fresh pizza dough (store-bought or homemade), room temperature
• 1/2 cup high-quality pizza sauce (San Marzano tomato base recommended)
• 2 cups Mozzarella cheese, shredded (low-moisture preferred for better melt)
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp olive oil (for brushing the crust)
• 1 tsp cornmeal or flour (for dusting)

The Meat Toppings

• 15-20 slices pepperoni (natural casing curls best)
• 1/2 cup Italian sausage, crumbled and pre-cooked
• 3-4 slices bacon, cooked crispy and crumbled
• 1/2 cup grilled chicken strips (optional for protein boost)

The Veggie Toppings

• 1/2 cup fresh mushrooms, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 green bell pepper, diced
• 1/4 cup black olives, sliced
• Fresh basil leaves (for garnish)
• Optional: 1/4 cup pineapple chunks (for the sweet & savory lovers)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. You want to establish a solid bed of coals to heat the carbon steel cooktop.
2. Aim for a cooktop temperature between 400°F and 450°F. The center is hotter, while the outer edges are cooler, giving you perfect control over the crust.
3. Lightly oil the flat cooktop surface with a high-smoke point oil like grapeseed or canola to prevent sticking and ensure a golden sear.

Step 2: Shape the Dough

1. On a flat surface dusted with flour or cornmeal, stretch your dough ball by hand. Avoid using a rolling pin if you want to keep those airy bubbles in the crust.
2. Work the dough into a 12-inch circle, leaving the edges slightly thicker to form the 'cornicione' (crust rim).
3. Brush one side of the dough lightly with olive oil; this will be the side that hits the grill first.

Step 3: The First Grill

1. Place the dough, oiled side down, directly onto the flat cooktop of the grill.
2. Grill for about 2-3 minutes. Watch for the dough to bubble up on top and grill marks to appear on the bottom.
3. Once the bottom is firm and golden, flip the dough over using a large metal spatula. Move it slightly further from the center fire to prevent burning while you add toppings.

Step 4: Assembly on the Grill

1. Immediately spread the pizza sauce over the grilled side of the crust, leaving the rim exposed.
2. Sprinkle the mozzarella cheese evenly over the sauce.
3. Layer your meats: pepperoni, crumbled sausage, and bacon.
4. Add the veggies: mushrooms, onions, peppers, and black olives.
5. Top with a dusting of Parmesan cheese.

Step 5: Finish Cooking

1. Let the pizza cook for another 3-5 minutes. The goal is to melt the cheese and warm the toppings while the bottom crust finishes crisping.
2. If the cheese isn't melting fast enough, you can temporarily cover the pizza with a basting dome or metal lid to trap the heat.
3. Once the cheese is bubbly and the crust is charred to perfection, remove from the grill. Garnish with fresh basil before slicing.

Tips

Creating the perfect grilled pizza is an art form that relies heavily on timing and temperature management. One crucial tip is to ensure your dough is at room temperature before you start stretching it; cold dough tends to snap back and is difficult to shape. Furthermore, moisture is the enemy of a crispy crust. If you are using vegetables with high water content, like fresh mushrooms or pineapple, consider sautéing them briefly on the flat top grill before adding them to the pizza. This removes excess water and concentrates the flavor.

Additionally, don't overload the pizza. While it is tempting to pile on all ten toppings, a heavy pizza will result in a soggy center that is difficult to eat. Use a light hand with the sauce and spread your ingredients out so the cheese can bind everything together. Finally, keep your ingredients prepped and within arm's reach (mise en place). Cooking on the Arteflame happens fast, and you won't have time to chop vegetables once the dough hits the hot steel.

Variations

Pizza is the ultimate customizable dish, and while the "supreme" style covers the bases, you can easily tweak this recipe to suit specific cravings or dietary needs. The beauty of the Arteflame is that you can cook multiple smaller pizzas simultaneously, allowing everyone to have their own unique creation. Here are a few popular variations to try using the ingredient list above:

• The Meat Lover's: Double down on pepperoni, sausage, bacon, and chicken. Skip the veggies entirely for a savory, protein-packed pie.
• The Garden Delight: Omit the meats and load up on spinach, mushrooms, peppers, onions, and black olives. Drizzle with a balsamic glaze after cooking.
• The Hawaiian Debate: Embrace the sweet and savory contrast by pairing the bacon (or ham) with pineapple and extra mozzarella.
• White Pizza: Skip the red tomato sauce and use a garlic olive oil base with ricotta, mozzarella, and spinach.
• Spicy Kick: Add crushed red pepper flakes to the sauce and top with jalapeños along with the pepperoni for extra heat.

Best pairings

To turn your grilled pizza night into a complete dining experience, pairing it with the right sides and beverages is essential. The smoky flavor profile of the Arteflame crust pairs exceptionally well with crisp, refreshing sides that cut through the richness of the cheese and meats. A large, acidic salad is usually the best counterpoint. Think of a classic Caesar salad with homemade croutons or an Arugula salad dressed simply with lemon vinaigrette and shaved Parmesan. These greens cleanse the palate between savory bites.

For beverages, beer and pizza are a classic duo for a reason. An amber lager or a pale ale complements the caramelized crust and spicy pepperoni perfectly without overpowering the toppings. If you prefer wine, a medium-bodied red like a Chianti or a Zinfandel stands up well to the tomato sauce and salty meats. For a non-alcoholic option, sparkling water with a twist of lime or a cold Italian soda provides a refreshing fizz that mirrors the effervescence of beer.

Conclusion

Mastering pizza on the Arteflame grill is a rewarding experience that changes the way you look at homemade pizza forever. By utilizing the top 10 best toppings, you ensure that there is something for everyone, creating a flavor profile that is both nostalgic and gourmet. The process of stretching the dough, managing the fire, and watching the cheese bubble under the open sky adds an element of rustic charm that a kitchen oven simply cannot replicate. It turns dinner into an interactive activity where the chef is part of the party.

We encourage you to use this recipe as a foundation. Start with these classic ingredients because they are proven winners, but don't be afraid to experiment with your own local flavors or seasonal produce. The grill is forgiving, and the smoky char makes almost everything taste better. So gather your friends, prep your toppings, and enjoy the incredible taste of fresh, wood-fired pizza right in your own backyard.