Snails. With cream and garlic butter in a calzone. I’m not sure of the other ingredients. I’ve only ever had this once, in Cherbourg of all places, but I had it with a decent red wine and it was stunningly delicious.
I love BBQ chicken pizza, it is the pizza the gods eat. But I also really love pizza with a good selection of veggies.
Tomato and artichoke is pretty fantastic. Some people put pesto on it as well.
And I also like eggplant, tomato, black olives and mushrooms. Enough different flavors that they all stand out separately. Good good pizza.
Now I’m hungry.
I tend to be very basic in pizzas. A real margherita (olive oil, garlic, basil, fresh tomato) is one of my faves and can be hard to find.
The only “odd” pizza that I like is cheddar, bacon, onion with tomato sauce or garlic butter.
Fried eggplant (sliced thin) and artichoke hearts is a great combination.
Genoa salami instead of pepperoni, with smoked provolone, roasted red peppers, and balsamic-marinated thin-sliced onions. Try it if you can; you’ll love it.
Sliced or crumbled Italian meatballs.
Fresh basil leaves. Everything is better with basil!
Another vote for the cheeseburger pizza with ground beef, cheddar mixed with the mozzarella, onions, diced jalapenos, and diced fresh tomatoes (easier to eat than sliced).
Slow-cooked pulled pork or shredded beef brisket, with a rich tomato-based smoky barbecue sauce, colby-jack cheese, and onions. Cole slaw optional!
Check out some of the combinations at Punch Pizza.
It’s a local Minneapolis place (they bake your pizza in 90 seconds at 800 degrees).
Or another Minneapolis place Pizza Nea.
You can probably get some other creative ideas from the California Pizza Kitchen menu.
Believe it or not but sweetcorn works really well on a pizza. It’s a standard topping here.
I almost forgot. Ravioli Pizza, it’s delicious.
My standard list of Chicago toppings is:
Italian sausage (squeezed out of their casings)
Onions
Mushrooms
Green Peppers
or
Italian sausage
garlic
jalapenos
I also like spicy salami with red peppers. Or a simple prosciutto , cheese, and basil. Or just cheese and anchovies.
Yummers for bacon, garlic and chicken pizza!!!
Mmm, yes. Especially the way I’ve had it a few times, with sort of a salad on top made with peppery greens.
Myself, I like a good goat cheese, sundried tomato, artichoke heart, bacon, pine nut pizza, but for this thread that’s pretty middle of the road.
Best pizza i’ve ever had was in France; chicken, spinach, sweetcorn, and egg. So few places do egg on pizza.
I’d ask to hold the pine nuts, but that sounds amazing otherwise. Prosciutto would work just as well as bacon, too.
My favourite pizza combination is a thin crust pineapple jalapeno (heavy on jalapeno) with marinara sauce.
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Pesto, pepperoni and tomato
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Pepperoni and jalapeno - extra sauce
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Blue cheese (instead of tomato sauce), tomato and bacon
White pizza with caramelized onions, sliced fried potato and crumbled rosemary topped with mozza is food of the gods. I’ve had it done with alfredo sauce once, and the other time with just a brush of good olive oil… both are good.
Other fave combos in our house:
- Grilled tandoori chicken cubes with onion, hot peppers and mozza
- Italian sausage, onion, roasted red pepper
- Antipasto (marinated eggplant, roasted peppers, slivers of salami, artichokes, roasted portobello, etc) with goat cheese
- Grilled chicken cubes with mushrooms and smoked mozza
I also second the motion for pear and gorgonzola. No marinara, obviously… but maybe with a little ricotta as a base and a sprinkle of red onion?
Our standard order at the local place–which also brews the best beer in town–is spinach, feta and walnuts. Delish. And you have to love a place which features both walnuts and Spam as toppings on their menu.
That’s what I make at home when I’ve had a long day, on pitas split in two. Except I sometimes add roasted peppers from a jar or black olives, and maybe a little balsamic vinegar on top. Crispy and tasty.
My preferred pizza combo (and the only thing I could stomach after working in a pizza place for 3 years) is mushroom and pineapple. Preferably thick-sliced mushrooms. Nowadays I add olives, and use cheddar cheese instead of mozzarella.
Otherwise I’d go for caramelized onions, grilled peppers, eggplant, basil leaves and fresh mozzarella
My suggestion: anchovie, grilled onion, roasted garlic and bacon. With a good marinara sauce and a wood fired oven this would be heaven.
I order a small pizza with the anchovies, onion and bacon at Ledo’s when I feel like eating by myself. If I was working there I would add roasted garlic to it, but they don’t offer that as a topping. I have had roasted garlic on other pizza’s in Bertucci’s and really enjoyed it. I think that those 4 toppings on one pie, with melted mozzerella, and slightly charred edges from a wood oven may the secret to finding everlasting peace.