Corn, capers, olives, aubergines & more for your homemade pizza

Why are preserved vegetables often better for pizza than fresh ones?
Preserved specialities such as artichoke hearts, grilled mushrooms and sun-dried tomatoes offer two clear advantages: they are already cooked and full of flavour. A pizza oven bakes the dough very quickly, so fresh raw vegetables often do not have enough time to cook properly. Instead, they can release water and make the base soggy. Vegetables preserved in fine oil or mild brine are already tender, lose very little moisture in the oven and bring concentrated Mediterranean flavour to every slice.

How should preserved vegetables be prepared to keep the pizza crisp?
The key is to drain them well. Take olives, capers, silverskin onions or pickled peppers out of the jar before topping the pizza and let them rest briefly on kitchen paper. Juicier ingredients, such as artichokes or mixed pickled vegetables, can be gently squeezed or cut into thin strips. The aromatic herb oil from the jar does not need to go to waste: drizzle a little over the finished pizza just before serving for extra flavour.

Which vegetable toppings should be baked, and which are added afterwards?

• Before baking: Ingredients that can handle heat and are meant to melt into the cheese can go straight into the oven. These include sun-dried tomatoes, grilled mushrooms, olives, capers, sweet and sour peppers and mild onions. Chunky fruit such as pineapple can also be baked so it caramelises slightly.
• After baking: Delicate premium toppings such as fine truffle slices or truffle carpaccio should only be added once the pizza comes out of the oven. Extreme heat can quickly dull their precious aroma, while the warmth of the finished pizza helps release it beautifully.

How can vegetable toppings be combined for a balanced pizza?
A good topping combination balances acidity, sweetness and savoury depth. A classic Pizza Capricciosa, for example, pairs the gentle acidity of artichokes with the hearty flavour of mushrooms and olives. For a spicy version, chillies in oil or hot cherry peppers work beautifully with mild cheese. Sweet and sour onions or mild garlic also pair well with creamy soft cheeses, adding freshness and contrast to a crisp pizza base.