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,