Fresh tomatoes whether it’s grape, cherry, beefsteak, or roma add a nice juicy bite every once in a while
I love artichoke hearts on my pizza but most places don’t have that option. My favorite pizza is a pesto sauce with feta, artichoke hearts, fresh tomatoes, and maybe trace amounts of ham.
Either kalamata or green olives. I like green olives with pepperoni, kalamata usually by themselves.
Another all-timer is anchovies + mushroom. It’s basically a fish stew if done the right way
Crack an egg on it
Whites got on first then bake most of the way before adding the yolks! That way your pizza has built in dip packets!!
Next time you try pizza; try crab.
In this economy???
Yeah, I think most leave them out. But its in the original recepie
Pineapple. Of all the people that hate it, I’m not convinced the majority have tried it (exceptions for those who hate pineapple on its own)
Edit: also it’s best on white pizza
Def agree but the experience may vary greatly from “best you ever had” to “dfq this is trash” depending on the freshness of the pineapple and the skill/determination of the cook. Like pineapple pizza is hard to get right but if you get it right it’s extremely good
I love pineapple and really strongly dislike it on pizza. The only time I’ve had “acceptable” pineapple on pizza is when it was chopped up really tiny and I could barely taste it.
My problem with pineapple on pizza is,
- Hot/warm pineapple is gross.
- Pineapple makes the pizza watery.
- Pineapple adds a sweetness that a pizza just doesn’t need. It detracts from other flavors.
- Again hot/warm pineapple tastes gross.
I think I’d like it if the pineapple were in smaller pieces so it doesn’t overwhelm everything else. “Pizza…pizza…PINEAPPLE…pizza…”
I disagree, I like large chunks of pineapple. Small chunks usually turn to mush
The first time I smoked weed we ordered a pineapple pizza and I… proceeded to pick all the caramelized pineapple off… bit by bit. Oh cringe. But it was so good.
get it under the cheese. flavor country.
I tried it and it was ok but the roof of my mouth hurt afterwards
The underrated combos is where the gains are.
Anchovies with olives and capers.
We all know pineapple and Canadian bacon (can also be Spam).
Pepperoni and jalapeños.
Blue cheese, fig, and caramelized onion.
Pesto as the sauce under the cheese and fresh or sun dried tomatoes on top.
Is pepperoni and jalapeños not super common?
In the UK, that’s called ‘an american’
Not really. I’ve only seen it at a couple local type places. No large chain has it as a standard combination. TBH, that’s kind of weird to peg that of all things as “an American” slice.
Pepperoni and jalapenos is my favorite but it is also the kryptonite to my usually indestructible digestive system. I get green peppers instead which is still very good but not the same.
Figs have to be a top contender. I’ve never heard anyone suggest them, yet it’s great. There’s one place I go that serves with prosciutto, fig preserves, and a balsamic glaze.
🤌🤌🤌🤌🤌🤌🤌🤌🤌
Love them figs!
Anchovies with olives and capers.
Salt, salt and salt? I’m on board, but I wonder how many other people would be.
Capers are pickled, so they bring the acid, along with the tomato sauce. The rest is major umami punch, but you go veeeery sparingly.
Feta. Sure, pizza tends to be already covered in cheese, but this is different cheese, and that is a good thing. I think it goes well with some of my other faves, such as green olives, pineapple, banana peppers.
Salami. It’s like pepperoni, but different.
Alfredo sauce instead of tomato sauce, together with a few toppings like chicken and red onion, is heavenly, and doesn’t seem to cause heartburn.
I agree regarding the Feta (and then Tsatsiki on top, it’s heaven). Otherwise: Margherita is simply the best.
I mentioned it in another comment, but palak paneer pizza includes both mozzarella AND squeaky paneer cheese. It’s great. I agree about the feta: “different cheese” is important.
Try it before you judge me: pineapple, anchovies, a tad Tabasco. It’s absolutely brilliant.
We can be friends.
… from a distance.
That’s implied. Wouldn’t have it any other way.
egg pizza
Palak paneer! Baltimore, queen of Indian Pizza. Someone on here mentioned feta – try some squeaky paneer, instead! This gem really needs to be made elsewhere.
Spinach and extra cheese are already ubiquitous toppings for pizza so now that you mention it I’m a little surprised palak paneer hasn’t taken off. I can see it happening in Rhode Island, where there’s both a lot of Italian and Indian cuisine.
Arugula adds a sharp flavor that really pairs with cheese well. Might be controversial, but I’m a big fan of the salad pizzas. The best tend to be the house salads of romaine, red onion, tomato, and olives up ended atop a good thin crust pizza with plenty of sauce.
Edit: Oh!! If making an arugula salad pizza, I find it works best when paired with something incredibly salty, like anchovy, used very sparingly, some thinly sliced pecorino romano, and a drizzle of good balsamic (that thick shit, not the watery cheapo one). Throw some halved sweet cherry tomatoes on there and some thin sliced onions? Oh! One of my favorite meals after a night of drinking.
I’ve seen BLT pizza, which sounds similar. I didn’t know salad pizza was a thing. It sounds like it might be really good or really bad depending on the freshness of the ingredients and the balance of softness to crispiness.
Do you cook it with the arugula, or add it after? I need more info about salad pizza. I think this could be it for me.
You add the arugula and the salad after the base is cooked. Some places cook it with sauce only and add shredded uncooked mozzarella, some cook it with minimal cheese on the pie and add the shaved cheese on the salad. Dealer’s choice.
Edit: bf is insisting the no cooked cheese is best, with a light vinaigrette. I think it’s worth playing around with it. But a lil dressing is nice.
Chives, fresh or dry. It started as a joke when a buddy and I made the pizza from System of a Down’s Chik N’ Stu song and I’ve never gone back.
Fresh, they bring this green crispness that contrasts really well with the other ingredients. Dry chives burn a little in the baking process but in all the right ways, giving the whole pizza a deep smoky taste that feels amazing.
Crack, smack, and angel dust.
What’s a big ass turtle gonna know about pizza anyway
I don’t know. But they sure do seem to love their 'za.
Careful there, I have it on good authority that this particularly large turtle has an attitude.
Fresh corn is weird but gives a similar sweet juicy effect. I like corn+feta+chile peppers
