That sounds fantastic! For lunch today I had pizza with spinach, garlic, artichoke hearts, and parmesan cheese. Yum. 
Onions
Pineapple
Triple anchovies
Yum. 
On the contrary - my favorite combination is pepperoni, extra cheese, and pineapple. I don’t know why ham is considered “acceptable” to mix with pineapple, but pretty much every other meat is not.
Tuna and egg.
I don’t care who mocks me.
Crustless pizza either with a pepperoni base or with a motz base.
Somebody mentioned “Italian Beef” pizza–awesome. You can fake it with ground beef and banana peppers or pepperoncini (which I prefer to giardinera anyway).
Deep dish pizza always seems to taste best with ground beef or finely crumbled sausage, onions, and mushrooms. Extra parm.
Spinach, white sauce, olives, and lemon. Lemon pepper in a pinch.
Just mushrooms and cheese, light sauce.
If the crust is extra good (like Napolitan style or foccacia), just wet mozz, basil, smear of sauce, maybe a couple mushrooms. If I make homemade, this is my go-to, though my crust isn’t usually all that. I use good tomato PASTE and mix spices into that, and basically just varnish the crust.
And I did try Papa John’s cheeseburger pizza recently. The first time was amazing, the second stunk…too much mustard-whatever sauce.
A lot of people are talking about spinach. How exactly are you preparing the topping? Do you just throw it on, or adding oil? Salt? Blanching?
There is a local pizzeria near me that has the best grilled eggplant and prosciutto pizza. It’s incredibly rich, but it’s worth the temporary weight gain. I sympathize with those super obese people who are addicted to food because that pizza is like crack to me. I only eat it once a month so that I’ll never lose the rush I get from it.
I like all pizza toppings, though. Except for olives and anchovies (only because I’ve never had it before).
With salami, opt for ricotta or (yes really!) cream cheese instead of mozzarella.
I’m in love with the potato & rosemary pizza we ate in Rome. Yum.
I second the turkish sausage pizza - it is good, especially for breakfast.
I’ve never had it in Rome, but I’ve had that in several places, and it really is good. You might think starch with starch is just too much–and it should be–but somehow it works with this pizza. Then again, my favorite pierogi are potato or potato & cheese, so, who am I to complain about starch with starch?
I’ve never had my own, but the ones I’ve had had it integrated with the cheese, rather than thrown on top. I believe it was just cooked along with the pizza, but I could be wrong. The recipes I’ve found, while not the same thing, all tend to have it cooked in the oven.
That said, one does recommend sauteing it beforehand if you use a lot, doing it just enough to get out the moisture, and then finishing it in the oven. This is to avoid getting the pizza soggy.
Easy pizza sauce: tomato sauce, a small dollop of olive oil, and some dried oregano. Let it cook down a little and thicken.
Swipe the pan with butter and sprinkle garlic powder over it, then dough and sauce. Shake a bit more oregano on that. I like onion but by itself it’s too sweet so I add green peppers, pepperoni, country sausage (hot or mild), and a scattering of sliced black olives. Extra cheese. Lately we’ve been brushing melted butter over the exposed crust and adding a little garlic powder and parmesan.
The best pizza I never got was at a bar that served food. A drunk friend took our order which was, “Anything…except mushrooms!..and anchovies!” A couple minutes later he was weaving back between the tables because he was drunk and forgot and said, “That was mushrooms and anchovies, right?” Don’t remember what we ended up with but it was worth it.
Watching a hockey game? Fresh mozz, pepperoni and jalapenos
Something less boisterous? White sauce, fresh garlic, grilled chicken and good quality sliced tomatoes.
Almost completely gave up pizza a year ago as part of a lifestyle change. Helped a lot but damn do I miss it.
That’s supposed to be “I’ve never made my own.” What I mean is that I’ve only had store bought spinach pizza, specifically this one. (The image on front is misleading.-it doesn’t look like that.)
You’d probably rather have this one.
my favorite by far:
Pepperoni, Mushrooms and Bacon.
But with Pizza, it is pretty much anything. Rarely have I been offered a piece that I didn’t care for. Some more than others but pretty much anything on them is a good thing. For me the bigger differences are the crust and the sauce.
Favorite still is the Pepperoni, Mushroom and Bacon on a thin crispy bubbled crust.
Uh… how is that really different from a tostada, except for using pizza crust instead of a tortilla?
I think you answered your own question.
Valid point.
I think it would be impossible to overrate a good mushroom. If there is a God, then mushrooms are God’s gift to the palate. (And then, what would that say to you poor sods who don’t like mushrooms?)
Har. Except they turn out to be mirages anyway. Which is odd, because a mirage looks like a lake, not a pizza, and ends up just being sand.
My favorite is a white pizza with chicken, bacon, tomato slices, spinach, onion, and black olives. Though you can’t really go wrong with the standard red-with-everything, either.