After almost 50 years on this planet, I’ve finally found the perfect pizza toppings combination :
Tomatoes
Parmesan
Gorgonzola
Chorizo ('nduja for a gourmet version)
Bacon
Egg
That’s it. Perfection.
If I’m feeling absolutely decadent, I might add minced meat, goat cheese, mozzarella, basil and perhapsfried onions, but that would be just amazing. Not perfect.
Yet, that’s just… like… my opinion. What’s on your perfect pizza ? You can choose up to 20 toppings, that should be enough, right?
… Right?
I don’t care about crust type, and the spices and herbs of your choice are considered a given. Feel free to discuss them in the thread, though.
The list is a bit rambling, sorry. Read it all the way through to check whether your perfect toppings are present. If not, I’ve included an ‘Other’ category.
That’s a nigh impossible question for me to answer, but I went with sausage, mushroom, mozzarella, and pecorino for a little funk. I don’t like pizzas with too many toppings, and that’s about the limit of how much stuff I like on my pizza (OK, not true, I do get the Chicago toppings on my pizza – sausage, mushroom, peppers, onions – but I do find those kind of overwhelm the pizza and can be a bit too watery at times.
Another one – and y’all might think I’m crazy – is pineapple, anchovies, pickled jalapenos. A hit of salt, spice, sweet, sour, umami. Hits most of the taste categories.
Wow, that’s practically an English full breakfast pizza. About all you’re missing is the beans!
My taste in pizza toppings runs very similar to @pulykamell – I like to keep it pretty simple, and for awhile now my go-to toppings have been mushrooms and sausage. Sometimes anchovies. Peppers and onions, while sounding good in theory, in actual practice do seem to overwhelm the pizza.
Used to live near a non-chain pizza place next to a grocery store I shopped at that had a ‘specialty’ thin crust pizza topped with Cajun blackened chicken with a strongly thyme-flavored red sauce. Chicken, let alone blackened Cajun chicken, on a pizza sound weird? I thought so too. Never would have tried it, but they were giving out free samples one day. That pizza was like crack. I’d get one like once a month for probably a couple years after that. I eventually moved away, though
This is a difficult question to answer definitively. The absolute no-shit very best pizza I ever had was at a little hole in the wall in northern Italy — white sauce, capers, little shrimp, medium crust. Very simple. It came recommended, and it was perfect. But I probably wouldn’t order that combo anywhere else because it would be too easy to screw up, get the balance wrong, use poor quality ingredients, you name it. So while that’s my lifetime favorite pizza, I’d never claim it as my favorite combo, because I wouldn’t trust anywhere else to get it right.
If I had to name one, the closest thing I have to a favorite is a seasonal pie that’s available only briefly, in the right season: prosciutto, chevre, balsamic syrup, and (this is why it’s seasonal) fresh fig. No sauce, just olive oil. Incredible combination of flavors.
You won’t find it at many places in the US, but I understand it’s a thing in Italy. They literally crack a raw egg onto the center of the pizza before putting it in the oven.
Yes, you’ll find this all over Italy. Basically sunny side up in the middle of the pizza. The idea is to break the yolk and spread the richness around.
Yeah, there’s a classic Chicago thin crust place here called Vito and Nick’s that does egg on the pizza, usually with chopped-up pepperoni. It’s an old-school place, some 80 plus years old, so not some trendy place or a place really copying Neapolitan style pies or anything like that. But they’re the only place of that vintage I could think of. There are a number of other newer places that do some variant of a breakfast pizza that has eggs on it. Actually, now that I think of it, I’ve seen one of the local gas stations carry breakfast pizza, and, at least according to the Internet, Whole Foods sometimes has it, as well.
I need to figure out how to transport a raw egg or two to work!!
(I work in a pizza joint. This has been fascinating - we don’t have most of the frou-frou stuff listed, but the poll left out one of my personal favorites: sliced mild garlic.)
I went in on a pizza last weekend and got exactly that (no pec, tho I would if I could). And I’m 100% lockstep with full SMOG being usually a hair too busy but sometimes just right.
I would happily enjoy any conventional pizza topping. But even the last toppings I’d order for myself (like chicken or avocado) would be fine. I recently had pizza with zucchini (delivery and off the regular menu) which is a perfect illustration. It was good. Not mushrooms and sausage good but good.
I work with some country dwellers, and they regularly bring Casey’s gas station breakfast pizza to work. Some of the farm country friends I have list Casey’s pizza as their favorite pizza.
(Oh, by the way, pepperoni and sausage for me. Or just pepperoni.)
