Pickled, marinated, and oil-cured vegetables are packed with complex flavors, which is exactly what a lot of frozen pizzas lack. As I’ve explained previously, the oil the vegetables are packed in do double duty:
The flavored oil from the vegetable drips down onto the pizza, soaking into the crust and permeating the pie with taste. For best results, place marinated vegetables on your pizza once the cheese starts to melt, but before it browns, so they get all warm and juicy.
Pickled vegetables add a brighter, zingier flavor, and are best when added after cooking. Pickled onions and pickled corn are my favorites, particularly if they’re pickled in beer.
