Fresh tomatoes whether it’s grape, cherry, beefsteak, or roma add a nice juicy bite every once in a while
peanuts. don’t knock it unless you’ve tried a chicken-peanut-curry-pineapple pizza
I love cranberry and camembert pizza
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.
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.
Try it before you judge me: pineapple, anchovies, a tad Tabasco. It’s absolutely brilliant.
We can be friends.
… from a distance.
I had a really good pizza topped with nettle once.
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 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.
I agree regarding the Feta (and then Tsatsiki on top, it’s heaven). Otherwise: Margherita is simply the best.
My toppings of choice are olives, mushrooms, and pineapple.
Jalapenos are too important to me to not consider them generally underrated.
Pineapple with red onion, black olives, and jalapeños
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.
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.
Is pepperoni and jalapeños not super common?
In the UK, that’s called ‘an american’
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.
Here in Chicago we enjoy a thin crust with Italian beef and hot giardiniera.
Italian beef sandy in pizza form?
I’m either drooling because that sounds incredible or I’m drooling because I’m having a stroke.
If you get the chance, I highly recommend it.
I love pineapple, the sweetness goes great with other savory toppings.
Pineapple, sausage, and Jalepeno is my go to because I usually have those in the freezer
Ooo, Salty Sausage or Savory Sausage?
Usually mild italian sausage or I’ll throw some italian seasoning in some ground pork and call it a day
My personal favorite is pineapple, mushroom, and jalapeño. Sweet, savory, and a dash of spiciness. Then I’ll usually add some dried scotch bonnet flakes if I’m eating at home because I’m a fiend for spice and scotch bonnets are delicious
Spicy beef
