Fresh tomatoes whether it’s grape, cherry, beefsteak, or roma add a nice juicy bite every once in a while
Pineapple and pepperoni, Prosciutto, Salami, Hot sauce/hot honey, Buffalo sauce/bbq sauce instead of pizza sauce
One of my favorites is bbq sauce, brisket, cheese and, hear me out, diced pickles
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.
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.
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.
Try it before you judge me: pineapple, anchovies, a tad Tabasco. It’s absolutely brilliant.
We can be friends.
… from a distance.
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.
I had a really good pizza with topped with nettle once.
My toppings of choice are olives, mushrooms, and pineapple.
Jalapenos are too important to me to not consider them generally underrated.
Ketchup.
In Brazil I ate pizza with ketchup and mayo on it all the time. It was a thing there. The ketchup was a bit thinner and less sweet than Heinz.
That’s just pizza sauce without seasoning.
And you’re just a temporary glob of matter 🙃 how reductive can we go?
This is the first one that I’m second guessing. What other toppings go on ketchup pizza?
Nothing, because if someone puts ketchup on my pizza, it’s going straight in the trash.
Would you classify mint gum as “spicy”?
What if it’s a no sauce pizza with mac n cheese, hot dog stuffed crust and some squirts of ketchup?
I only put brown mustard on hotdogs, so I think at that point I would just eat a hot dog on a bun covered in Mac and cheese.
I loathe ketchup with every fiber of my being. Other people can use it however they want, but it truly ruins food for me.
You can swap out ketchup with sriracha if you’re into that, achieves the same result in the end. Either of those two options on cold pizza is great.
I want to be nice to you but you’re making it very difficult
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.
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.
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.
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!
Is pepperoni and jalapeños not super common?
In the UK, that’s called ‘an american’
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
Pineapple with red onion, black olives, and jalapeños
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.
