Joe Anderson Today I’m making a New York‑style pizza topped with creamy fior di latte, sweet pineapple, and rich portabello mushrooms coated in smoked paprika, garlic powder, smoked salt and melted butter.
This build mixes classic NY texture with bold, smoky flavours and a hit of sweetness — a proper standout combo if you love experimenting with toppings.
I take you through the full process from dough to bake, including how I prep the mushrooms for maximum flavour.
🍕 Toppings Used:
- Fior di latte
- Pineapple
- Portabello mushrooms (smoked paprika, garlic powder, smoked salt, butter)
If you want to know how to make the dough, then here is our recipe.
Enjoy! If you would love more pizza ideas, then why not check out my PIZZA RECIPE BOOK – The Vegetarian Pizza oven.
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