Anchovies.
Spicy chicken. I’m not fussy about chain, but we normally get Domino’s if we do.
Bacon is always my go to. In fact, if I’m perusing the menu trying to decide whether or not to try a new place, if there’s no bacon there’s no deal.
I’ll take Z-Pizza as the chain, and mushrooms.
That’s why I like Papa, I don’t like sauce very much, and theirs has a better taste to it. Their biggest problem is that they use WAY too much sauce, so I always ask for light sauce.
And Papas’ crust taste? You ate it without the signature garlic dipping sauce!?!? That’s half the reason to go with Papa in the first place!
Vegetarian checking in. I loves me some celery on pizza.
That’s a new one for me–I don’t think I’ve ever seen it and I’m intrigued. Who offers celery as a pizza topping?
Only me, cause I love cooked celery. Just dice it in the blender, leaves and all, and put it on an uncooked pizza.
Ah. Rule #1 in the OP. 
But I will give it a shot next time I make pizza.
un-type-able, inhuman noise from the 1970s’ Invasion of the Body Snatchers
Really, I like one slice of an anchovy pizza. But it’s one and done. No mas. Any other topping with them is for texture or decoration.
Hmm, I’m inclined to react the same way as before. But dammit, par-cooked celery is so beautiful, greener than it was fresh, and still crunchy. I’ll see how crazy the wife thinks I am when I suggest it as the topping for the third pizza next time.
Chain: Fellini’s or Mellow Mushroom (in Atlanta) - Oh, and to answer someone else, re: Nancy’s, not only is it a chain, but they have one in Atlanta as well.
Topping: probably Spicy Italian Sausage
Apparently there’s one in Cali and Missouri, too. I only was familiar with the original location. Surprised there isn’t one in Phoenix, though, as it seems like every section ne Chicago chain ends up there (Rosati’s, Portillos, Vito and Nicks until it closed up shop, etc…)
For many years I would’ve said pepperoni, but I’m going through something of a sausage phase.
Bacon is no good without onion. Two toppings, I’d say bacon and onion. Just one, got to go with sausage.
Gold Ingots.
Okay, that’s probably not on the menu at any conventional pizza place.
I’d choose Portuguese Sausage, which is what they call Linguiça in Hawaii. It’s so very very good on pizza.
Another Chicagoan for sausage. Any of the local chains already mentioned are fine: Rosati’s, Giordano’s, Lou Malnati’s, Home Run Inn. I don’t have any use for the national chains; we have too many great local places to waste the indulgence.
I can’t think of any standard topping I wouldn’t enjoy, even ‘weird’ one like anchovies, pineapple, jalapenos, artichoke hearts, etc. However, pepperoni is near the end of my preferred topping list. It is fine and I’ll happily eat it but it’s just not too interesting. Beef, ground or Italian, is in the same category.
A roommate in college would always get gyros meat on his pizza. That was a nice treat. The trick is finding a place that has good gyros and good pizza, two surprisingly uncommon areas of overlap. Another college pizza trick was ordering a side of pesto. I’d have never thought of pesto as a pizza condiment before but it works really well.
The legal requirement of fennel or anise in Italian sausage is news to me. I also never put together that Malnati’s sausage doesn’t fit the definition. Neat.
That’s what cheese said.
Given the choice of lumpy sausage or pepperoni, I usually go with pepperoni…if it’s good sliced sausage (and quality varies) that’s my go-to one topping. Two slices of pepperoni is too much grease, so if it’s not just a snack, I would eat two slices of sausage pizza instead of two pepperoni.
In my experience lumpy sausage is usually not good sausage. That said, there’s a lot of crappy pepperoni out there too.
I’d go with pepperoni, too.
But I really don’t like the pepperoni that has turkey or chicken in it. And since that saves pizzeria’s money (I think) a lot seem to use it.
Sadly, I’d have to get it from Domino’s because it’s the only place I can confirm doesn’t use chicken/turkey in their pepperoni.
As for pizzeria, right now I’m gonna go with Dewey’s of Cleveland Heights, Ohio. Great 'zas.
:: rimshot ::