Select toppings to assemble the perfect pizza!
Assume that the crust and sauce are just exactly as you like them; what else goes on?
Pepperoni, jalapenos, cilantro.
My all time favorite Pizza is the Godfather’s Taco Pizza.
“The Taco Pizza is the only pizza that starts with a spicy taco sauce and is topped with beef, onions, lettuce, tomatoes, cheddar, and mozzarella cheese to create a unique flavor guaranteed to satisfy your craving.”
I voted another cheese (ricotta) and another meat (shrimp and crab).
I just combined the available toppings lists at the two places nearest me. I’m sure many of you have [del]stranger[/del] more original ideas.
Pizza Plant in Buffalo will let you add any of the following to your pizza order: Raisins, Broccoli, Crushed Garlic, Jalapenos, Fresh Mushrooms, Sweet Pepper Strips, Black Olives, Green Olives, Fresh Tomato, Red Onions, White Onions, Chick Peas, Sprouts, Tofu, Spinach, Sundried Tomato, Eggplant, Roasted Red Peppers, Fresh Green Peppers, Banana Peppers, Fresh Zucchini, Cucumbers, Sunflower Seeds, Artichoke Hearts, Pineapple, Kalamata Olives, Guacamole, Walnuts, Carrots, Pepperoni, Hand Cut Pepperoni Chunks, Sausage, Chicken Sausage, Shrimp, Breaded Chicken, Ground Beef, Chicken Breast, Ham, Meatballs, or Anchovies.
Alfredo sauce instead of tomato, topped with spinach, basil, caramelized onions, and chicken.
Although for some reason I’m really craving truffle pizza now.
At our favorite pizzeria, we generally order the same thing: peppercorn crust, regular (i.e., cheese/tomato based) with feta, spinach, and walnuts. Walnuts are awesome on pizza.
I make pizza at home once every year or so. Then it’s kitchen-sink time, but vegetarian kitchen sink:
-Kalamata olives on my part (wife hates olives)
-Feta
-Mozzarella (whole milk but not fresh)
-Fresh spinach
-Pickled onions (we keep homemade jars of them in the fridge at all times; they’re delicious and versatile)
-Walnuts
-Fresh herbs (whatever’s growing in the garden)
-Little dabs of pesto if we have any
-Fresh tomato if it’s summer
Italian sausage, basil, mushrooms, and provolone comprise my go-to pizza. I try to keep that stuff on hand so I can make this whenever I’m too lazy to make anything else - whipping up a fresh thin-crust pizza base takes like 5 minutes!
I used to work at Mama Bear’s Pizza in Bloomington, Indiana, and you were allowed to make/take home a small pizza every shift.
Invariably I went with a deep dish <and these were deep!> garlic/parmesan white sauce pizza, and filled the pan with as much cheese, italian sausage, green/black olives and jalepenos as I could squeeze in there, sprinkled with tons of chopped fresh tomatoes when it came out of the oven. Things were so thick it wasn’t even funny, and SO DAMNED GOOD!! <3
ETA Oh, and anchovies, chopped up and mixed in before cooking. The BEFORE part is important; I am betting that many people who think they hate anchovies haven’t had them properly. Raw and on top = bleargh. Chopped up and mixed in with the cheese = heavenly.
I used to have a pizza joint in my neighborhood that made the best Greek pizza. Juicy tomato sections, whole sprigs of fresh basil, whole Kalamata olives, sweet red onions, plenty of feta and mozzarella, and enough garlic to depopulate Transylvania, all on a thick, doughy crust. Yum. One night ten years ago, finding myself with a few extra bucks in the kitty, I decided to treat myself to a Greekman. So I picks up the phone, I does, and I dials the number, and I get that horrible “bee-dee-DEEP!” that means I’m going to hear a message I don’t want to hear. Had I dialed wrong? I tried it again: “bee-dee-DEEP!” This calls for action. Fairly bursting out of my burrow, I strode, with manly and purposeful stride, downtown to Second Avenue. And there–where my parlor of choice had stood no more than a month or two ago, when last I savored the Greekman–was a Japanese restaurant. Goddammit! I slunk–with stride no longer so manly nor so purposeful–off to the grocery store to pick up a DiGiorno Four-Cheese. Small comfort.
But it’s a world of small comforts–you know?
I was so ready to claim my favorite topping missing(artichoke hearts) but you were wise enough to include it. (Just got back from Angelo Caputo’s with 12 artichokes at 4 for a dollar)
Pepperoni and Artichokes
Mushroom/Tomato/Jalapeno
Mozzarella, pepperoni (dry cured, if you please), fresh tomatoes, green olives and lots of white mushrooms.
Pineapple on pizza is an affront to the universe.
Not with chicken and onions it ain’t.
Oh how I miss Godfather’s taco pizza! I have had OTHER taco pizzas but none can compare.
As it is, I voted mozarella, pepperoni, sausage, ground beef, bacon, ham, onion & black olives. Mmmmmmmmmmmmmmmmmmmmmmmmmmmm…
No, cheddar cheese on pizza is an affront unto the Flying Spaghetti Monster. I like cheddar cheese, and I like pizza, but NOT TOGETHER.
Now, pineapple on pizza is tricky, because you MUST have pepperoni or Canadian bacon on it to balance out the pineapple. If you don’t have one of those, then the pineapple is just nasty. One of these days I’m going to make a Spam and pineapple pizza, with the Spam diced and fried a little. I THINK that it will be good, but I’m not sure.
Oh, and I checked pepperoni as one of my options, even though I usually don’t get it, because I like it fine, it just upsets my stomach.
Like this, just add pepperoni and cheese.
You left out “smoked salmon.” I’ve been experimenting with this topping, seeing what else it goes with. So far the best are spinach, onions, garlic, black olives and mozzarella. Gobs of cream cheese worked, sort of like a giant bagel.