I recently found a combination of pizza toppings that has become my favorite. Pesto with jalapeno peppers and garlic.
Oh yes and a whole wheat crust.
Okay, I’m not going to play Chicago Guy Who Is Disgusted With What Californians Call Pizza. Somebody will be along shortly to do tha, I’m sure. So I’ll just say “That sounds pretty good!”
(Note to Chicagoans/New Yorkers/everybody else who knows what good pizza is: The key is to not think of it as “pizza” but as a wedge-shaped, open-faced sandwich.)
Hey, watch what you say about California, bub. Here on the West Coast, we follow a simple philosophy: “Anything can be anything.” You can make a pizza out of golf balls and shredded newspaper clippings.
I guess in Chicago, people just aren’t as creative… 
Call me boring but I won’t eat pizza with anything but plain cheese on it.
You’re boring. 
arrgh everytime i see this thread i get hungry!
That actually sounds pretty good, in a non-traditional “call it pizza if you will” sorta way.
I’m willing to give it a ride.
And I’m a Noo Yawkuh born and bred, awright?
That sounds good. My favorite is tuna and onions and corn. My husband likes Turkish pizza, it’s got some sort of meat sauce spread on it, then a salad on top with tzaziki sauce. The boy likes just cheese, go figure.
My favorite pizza is a vegetarian with hot peppers and black olives…yuuuummmmmmy!!
Since I suspect this is going to turn into a “favorite pizza topppings” thread, I’m sending it to IMHO.
By the way, all ya y’all are heathens eatin’ that crap on yer pizza pie. The best toppings on a nice crispy thin crust are pepperoni, bacon and black olives. Hell, even Billy Bob Otis knows that and that boy jest ain’t right.
Extra Cheese, Tomato (slices-not just the sauce), and garlic checking in. If it matters, I’m a born and bred Noo Yawkah.
And, as an aside, Mrs. tuna, onions and corn scares me, quite frankly.
Bri
Make mine anchovie and pineapple- The Sweet and Sour Special.
I’m a pretty open-minded guy, but this abomination is NOT pizza. Tuna salad, maybe.
Wait, let me think this through. Anchovies are a stinky fish, and that’s a common pizza topping, so tuna isn’t SO weird.
Onions, no problem there.
Corn . . . I think that’s the problem.
Me, I like mushrooms on a slice so crispy that it stands out straight when you hold it by the crust.
Pineapple!
Or pesto pizza with garlic and roasted peppers… mmmmmmmmmm.
Artichoke hearts, on whole wheat. Hmmmm…Though I am a fan of basil in general, and pesto in particular. So Pesto pizza is high on my list, too.
The world’s best Pizza is made by Pepe’s Pizza (Wooster St., New Haven CT). This is the White clampizza: nothing but fresh shucked (chopped) quohog clams on a pizza with garlic and mozzarella-no tomato sauce. Absolutely divine!
Another interesting fact: pepe’s is the only pizza joint I know of that has a coal fired oven.
To my knowledge, this is the only place in the world where you can get this fantastic pizza.
Only one bummer-they have a big picture of Bill Clinton (wearing an apron, behind the counter-imitating actual working people, as he is wont to do). Disgusting!-but my love of the pizza is enough to overcome the sight of this creep.
egkelly: There are lotsa coal-fired pizza ovens in New York City. A few years back, there was just John’s on Bleecker Street and Tontonno’s in Coney Island and that place I can’t remember the name of in downtown Brooklyn, but word got out recently and now they’re all over the city.
Nonetheless, as an old Wooster Street man myself, I recognize the utter brilliance and simplicity of a New Haven clam pizza. (I liked Sally’s as much or more than Pepe’s, though.)
Well, I live in California, and I don’t go in for the avocado/portabello-mushroom/rutebega/sunsprout monstrocities either. I like meat on my pizza. Lots of meat. Pepperoni (it isn’t a pizza without pepperoni), sausage, ham, bacon, veal, vennison, hassenphepher, anything meat related. I’d have an entire side of beef on a pizza if it would fit.
:: beats chest manly-like ::
But, my wife like chicken-pesto/mushroom/tomatoes, and I have to admit it’s pretty good.
Another plain cheese checking in. If I’m being unusually daring, mushrooms and sliced tomatoes. The toppings aren’t as important as the crust, though. I like that really thin, chewy crust that our local South Carolinian pizza joint calls “New York Style!” I also like my sauce to be almost pure tomato sauce, none of that spicy, thick Pizza Hut crap. Blech.
Plain cheese, while good, rarely is enough.
The pepperoni, bacon, mushroom (or olive) combo is usually what I go for. It’s magnificent.
A nice, soft crust (if hand-tossed) or a light, crispy one (if it’s thin pizza).