I’m gonna see Alita next week at the Cannery and then get a pie at Old School; I’ll post my review later when I get home.
Two great Pearls Before Swine comics about pizza:
9 December 2016 - Hawaiian style
10 December 2016 - Anchovies
Send me to hell, but, perhaps on a suggestion from this board, I tried anchovy and pineapple pizza (together) and it was pretty damned good. Back when Dominos was absolutely the worst (they have gotten better and the bar for bad pizza has since been further lowered, too) the only Dominos pizza I could muster up any enjoyment for was pineapple and ham (or was it Canadian bacon? Some cured pork product.) The sweet and salty at least gave the pizza some flavor. And the juiciness of the pineapple countered the bland dryness of the crust.
I will occasionally indulge in Hawaiian pizza and also anchovy pizza.
Frankly, I’d ont understand why pineapple is so divisive. It’s absolutely divine on othe savory foods, especially paired with pork, like in tacos al pastor, so why not pizza? Frankly, no topping is off limits on pizza, IMHO, though I do have a particular aversion to barbecue sauce based pizzas, which I think are truly awful.
I don’t understand why anyone considers pineapple an edible. It’s sweetness has a putridity that pollutes any space it touches long after it is removed, so the bitchy mom inanity" if you don’t like it just pick it off" is more absurd than usual, but mostly has a numbing sense like Sichuan peppers on you taste buds, but more like they have been eaten off rather than temporarily numbed.
Pineapple is acidic and sweet, which cuts the fatty richness of pork in something like tacos al pastor - but what does it bring to pizza, which already has plenty of acidity and a good bit of sweetness from the tomato sauce?
It clashes, at best…
(Applesauce is also sweet and tart, and also complements pork well - but I don’t want it near my pizza!!)
Pizza sauces here tend not to be too acidic, so I find the pineapple nicely cuts through the richness and perks up the flavor. (I’ve never found most tomatoes to taste particularly tart.) With the Dominos pizza of yesteryear, it was the only thing that could perk up that bland pie. I was never a fan of applesauce and pork, though, but I can see apples pairing quite nicely with pepperoni or sausage on a pizza. Heck, just apples and cheese sounds like it work work lovely on a pizza. (And I’m willing to bet there’s a place out there that already does it, as whenever I have an odd pairing like this that makes sense to me, I’m nowhere near the first.)
By coincidence, I’ll be traveling through St Louis this week. And I love me some pizza. So I want to try some authentic St Louis style pizza when I’m there.
I’ve heard Imo’s is a good choice for this. But I’ve also heard that they’re all franchises and the quality can vary quite a bit from one to another. So what are some the Imo’s to go to and which ones should I avoid.
Well, I don’t know if apple and cheese pizza is for me - but neither is apple pie served with sharp cheddar cheese, which I first heard about when I was a kid in the 70s, and sounds like might be up your alley.
There is a place in Glendive Montana that delivers the most delightful Chicken Tandoori Pizza.
Oh Man, I would advise against that. No kidding, if the Imo’s is near a Pizza Hut, go to Pizza Hut.
(And if by chance my experience with Imo’s was a local fluke, then avoid the one in Osage Beach.)
I’ve seen this somewhere, too. Oh, I think I know – I believe it was in India at a Sbarro’s, they had paneer and tandoor chicken pizza. I did not try it, as I wasn’t hungry at the time.
The one I"m most curious about is that I’ve seen posts for pickle pizza recently on my Facebook. Here’s an article on it, but I could have sworn the pictures I saw were not from a New York pizza joint. Looks like Disneyland is into it, too, but the picture I remember seeing is like the one in the first link.
I think it sounds great. One of my favorite local pizzas is topped with Italian beef and giardiniera. (Giardiniera, as done in Chicago, is an oil-and-pickled vegetable mix.) Sausage and giard is great, too. The tartness is scrumptious. Like pineapple with my Domino’s pizza of yore, giardiniera is the only thing I’ve found that can save a Papa John’s pizza, probably for similar reasons, except acid & spice instead of acid & sweetness. I guess I’m seeing a common theme of acid perking up shitty pizza.
ETA: Ah, the pickle pizza was a post on DiPiazza pizza in Grand Rapids, Michigan. I forgot, those were cut lengthwise there instead of into disks. Reviews from my friend were great. So much so, he whipped up himself some pickle pizza in his home oven a few weeks later. I wonder if there’s any local place that does it.
Ack, I missed the note that there are mild and hot versions of it, so chiles (usually serrano or sport) are often in the mix. Incidentally, it’s the only thing that makes a Subway sandwich taste good, too. (Subways here offer giardiniera in addition to banana peppers. I guess the banana peppers would work in a pinch, too.) 
Another vote for Dayton, OH.
The best known pizza restaurant in the Dayton area is Marion’s Piazza. I love it: the crust is very thin, it’s cut into squares, and they offer double anchovies. And the dining rooms are very nice. But for some inexplicable reason, many locals loathe Marion’s. I am not sure why.
The thread title says ‘cities in the US’ but I’ve heard of Windsor style pizza. The defining characteristic appears to be shredded pepperoni. I’ll take sausage over pepperoni every time but I’d like to try this variant.
A college roommate of mine turned me on to gyros as a pizza topping. It’s great and I wonder why it isn’t more popular. Probably because not too many places have both?
Last week at Aldi, I had a doubletake when passing the pizzas. In the corner of my eye, one stack had what looked like green disks on it. Yep, it was a cheeseburger pizza, ground beef, yellow cheese, pickle slices. I didn’t buy one but confess to curiosity.
I feel like that is familiar for some reason. Another odd one is the Quad Cities taco pizza, as exemplified by Happy Joe’s. May not sound too odd at first, but it’s decorated with nacho chips, in addition to fresh lettuce and tomato. You even get a taco sauce packet with it!
Which reminds me, a couple Quad Cities places have a sauerkraut and sausage pizza, keeping our theme of sour and pork going.
I’m confused: what do you mean by “gyros as a pizza topping”? A gyro is a specific dish of lamb or pork, onions & tomatoes with tzatziki sauce. You get a pizza with a gyro spread out over it? 
Gyros meat, like from the beef-and-lamb cone.
So just the meat then, not a whole gyro; that’s cool. Of course, I am now curious and will have to try tzatziki sauce on a pizza. I’ll let y’all know how it is.
Last year I had fried eggplant on a pizza and it totally fucking rocked.