New Gourmet Pizza Topping Trends

New Gourmet Pizza Topping Trends

As is very true in Adelaide, small town type connections are very valuable.

In our case, working with the boys from The Pizza Journey on some marketing projects has also led them to share with us their ideas for some new and exciting pizza toppings.

Charlie and his crew are very forward thinking with their flavour groupings and they are always willing to try some unlikely combinations. Their tips for upcoming trends are Spanish, Mexican and Vietnamese flavours, alternative “proteins” such as slow cooked rabbit and less commonly known Italian smallgoods like Sopressa (aged Salami), fried pizza dough, and semi-cooked eggs as a pizza topping.

Following Italian tradition, his team gathers annually to make their own sausage, ham, chorizo and other variations of pork products. The team also passionately believes in sourcing local.

Charlie tells us, “The best thing about these latest pizzas is that Ive moved from using imported specialist Italian flour and have switched to Laucke Special White 00 Flour. I wanted to be able to adapt my recipes to a local flour and keep the local food / locavore idea front and centre. We are pretty spoilt in Adelaide to have a world class mill right on our doorstep and in the middle of such a great food producing area. With some minor adaptations to my technique, I got the Laucke product to work as well as the premium Italian gear, very exciting!”

We believe you will see some of these inspired gourmet toppings in trendy pizza bars in 2016 – and we encourage you to try them at home as well!



‘HellBoy’ Pizza Fritte

‘HellBoy’ Pizza Fritte – Housemade Salami, Cherry Bocconcini, Fresh Basil and Chilli Infused Honey.

Dough is formed into a disc and deep fried for 45 seconds and then fired in the wood oven (with toppings) for another 90 seconds.


Barely set folded Eggs, Fried Housemade Shoulder Ham, Truffle Oil, Bambini Bocconcini and Fresh Parsley Pizza

Barely Set Folded Eggs, Fried Homemade Shoulder Ham, Truffle Oil, Bambini Bocconcini, Fresh Parsley.


Hell Nino Pizza - Spicy Chorizo Pizza

“Spanish Hellboy” – Spicy Chorizo, Passata, Cherry Bocconcini, Dried Oregano and Chilli Flakes.

Pancetta, Housemade Salami, Bocconcini, Chiptoles in Adobo Sauce, Wood Fired Capsicum Pizza

Pancetta, Homemade Salami, Cherry Bocconcini, Chipotole Peppers in Adobo Sauce, and Woodfired Capsicum


Parsley and Lemon Butter, Barossa Hot Sopressa, Cherry Tomoatoes, Woodoven Mushrooms, Anchovies and Bambini Bocconcini Pizza

Parsley and Lemon Butter as a sauce, with Barossa Fine Foods Hot Sopressa, Yellow and Red Cherry Tomatoes, Wood Oven baked Mushrooms, Anchovies, and Bambini Bocconcini


Prawn Star Pizza

The “Prawn Star” with fresh prawns, Fresh Mozzarella, Passata, Chilli Jam and Shaved Parmesan. Recipe found here:

Quattro Formaggio Pizza with Sage Leaves

Quattro Formaggio Pizza with Sage Leaves – (Bambini Bocconcini, Grated Pecorino, Ashgrove Tasmanian Blue cheese and an aged Mozzarella, smoked with Oak chips)



Baked Spanish Eggs, Housemade Chorizo, Spicy Tomato Sauce, Mozzarella, Free Range Eggs and Fresh Basil Pizza

Pizza Journey’s take on the classic Baked Spanish Eggs. They’ve topped this pizza base with Housemade Chorizo, Spicy Tomato Sauce, Smoked Mozzarella, Free Range Egg and Fresh Basil.


Pancetta with Meyer Lemons and Smoked Mozzarella Pizza

Pancetta with Meyer Lemons and Mozzarella.


Rosemary Beetroot Burrata Pizza

Chopped Burrata with Buttered Beetroot, Fresh Rosemary and Balsamic drizzle.


Marinated Goat Chevre Pizza

Caramelised Onion, Marinated Goat Chevre, Rosemary and Shaved Parmesan.

Slow Cooked Rabbit in Double Cream and White Wine, Cherry Tomatoes, Goat Chèvre, Fresh Parsley

This pizza features Slow Cooked Rabbit in Double Cream and White Wine. Once rabbit is added to the pizza, it is also cooked off with Cherry Tomatoes, Marinated Goat Chèvre, Fresh Parsley and Shaved Parmesan.


nutella dessert pizza

And a dessert pizza to finish it all off: Nutella as a spread, with Lindt Raspberry Intense, Marshmallows, Blueberries, Strawberries, and Icing Sugar,

La Casa Del Formaggio Wins Innovation Award!

La Casa Del Formaggio Wins Innovation Award!

La Casa Del Formaggio has won the prestigious SARDI Innovation Award in the 2015 South Australian Food Industry Awards Program. The award was announced at the annual Gala Dinner organised by Food SA, the state’s peak industry body for the food industry.



The award recognised an innovative change to milk supply relationships; how La Casa Del Formaggio sourced milk to make high quality fresh cheese. Rather than buying milk from a bulk milk supplier, La Casa Del Formaggio formed partnerships with seven family farms located in the beautiful, lush Mt. Compass and Myponga region of the Fleurieu Peninsula, South Australia. These farms supply fresh milk seven days a week. The partner farms were selected because of their quality, the terroir of the Fleurieu region (which is reflected in their milk) and specific herd mix of Friesian and Jersey cows, which delivers the perfect balance of butter fat and protein in the milk to make it perfect for cheesemaking.
“This innovative approach delivered advantages at multiple levels” says Claude Cicchiello, Managing Director of La Casa Del Formaggio. “It delivered a price stability advantage for La Casa Del Formaggio, a price/volume stability advantage for the farmers, a level of authenticity, terroir and provenance for the La Casa Del Formaggio brand, confidence of quality for the consumer and an embodiment of the South Australian industry food strategy all in one initiative.”





La Casa Del Formaggio's Managing Director Claude Cicchiello

La Casa Del Formaggio’s Managing Director Claude Cicchiello. Photo: James Knowler + Crew



“We’ve noticed an improvement in the quality, taste and texture of our cheeses since moving to direct milk supply, and we’ve received quite a bit of customer feedback that confirms our observations.”
The close working relationship with a small number of premium dairy farmers has allowed La Casa Del Formaggio to be confident in consistently high quality milk which in turn is now reflected in their cheese products. It has also allowed the dairies to work with La Casa Del Formaggio to carefully and consciously build quality through continuous improvement.

“At La Casa Del Formaggio, we are passionate about sharing our authentic family cheese tradition from Italy with Australia,” says Claude Cicchiello. That passion and commitment to authenticity and quality is self-evident in the La Casa Del Formaggio range of products; a commitment to authenticity, for example, that means that La Casa Del Formaggio continues to resist the market pressure to put shelf-life extending chemicals into their fresh ricotta.



For more on the SA Food Industry Awards, visit their website: