Giardiniera
A tangy, crunchy Chicago-area pickled vegetable mix best added after baking to preserve its acidity and crunch.
- Salt
- moderate
- Fat
- low
- Sweetness
- low
- Acidity
- high
- Heat
- mild
- Moisture
- moderate
- Umami
- low
- Cooking requirement
- raw ready to eat
Preparation
Well-drained before use to avoid excess vinegar brine on the pizza
Best added post-bake to preserve its crunch and acidity
Suitable to add after baking.
Cautions
- undrained giardiniera adds excess brine and can make the pizza too acidic and wet
Pairs well with
- Italian sausage
Explicitly noted as a good balance for Giardiniera.
- Fried egg (post-bake)
Provides a cooling contrast to Giardiniera's heat. Adds textural contrast against Giardiniera. Best added fresh after baking, for brightness against Giardiniera.
- Prosciutto crudo
Provides a cooling contrast to Giardiniera's heat. Adds textural contrast against Giardiniera.
- Anchovies
Provides a cooling contrast to Giardiniera's heat. Adds textural contrast against Giardiniera.
- Onion
Provides a cooling contrast to Giardiniera's heat. Adds textural contrast against Giardiniera.
- Bell pepper
Provides a cooling contrast to Giardiniera's heat. Adds textural contrast against Giardiniera.
Styles using this topping
A distinctly Chicago-area pickled-vegetable garnish, adding acidity and crunch against the rich sausage and cheese.