My personal favorite is usually pepperoni, but sometimes I will branch out to other parts of the pig if I’m in the mood.
I have a nifty little ‘recipe’ for pizza at home.
Pan-fry some bacon.
Butter up a hamburger bun
Add one slice of tomato to buttered hamburger bun
Top said bun with cheese and the cooked bacon.
Broil in oven until cheese is melted.
GREAT summer lunch, right there.
Yep, I worked at Imo’s. A lot of people here have expressed extreme distaste for St. Louis pizza, especially Imo’s. I loved it because I got to make it myself to my exact specifications. I love provel. We had a good number of people visiting from out of town, ex-St. Louisians come in to get pizza. I think it’s the best chain delivery pizza in St. Louis. I mean, Pizza Hut? Crap. etc. There are a lot of places that have better pizza, but they don’t deliver. We have Imo’s here in Columbia and I order it when I’m feeling nostalgic. I’ll probably end up working there again when I move home because my two best friends manage one now. The cheese at their Imo’s isn’t quite as good though.
Used to be a place down the street from me called Jack’s, and their Greekman pizza was to die for. Picure it if you will: juicy tomato sections, sprigs of fresh basil, whole black olives, sweet red onions, plenty of feta and mozzarella, and enough GARLIC to depopulate Transylvania, all on a thick, sweet, white, doughy crust quite unlike anyone else’s. Scrumptuous. Then one day I picks up the phone, I does, and I dials the number, and I gets that horrible bee-dee-DEEP! that means I’m going to hear a message that I don’t want to hear. Had I dialed wrong? I tried it again: bee-dee-DEEP! This called for action. Fairly bursting out of my burrow, I strode, with manly and purposeful stride, downtown to Second Avenue. And there–where Jack’s had stood no more than a month or two before, when last I had savored the Greekman–was “TAMBO Japanese Restaurant.” Oh goddammit!
I don’t suppose there would be an economical way to get Provel shipped out here? Probably not – I’ve ordered from whatever Imo’s official website is, and the shipping kills you.
that’s right…I remember eating sweetcorn pizza when I went to the UK as a teen.
All us American dorkos were like “CORN on PIZZA?”
mmmmmmmmmmmmmmm…cold leftover pizza…that’s been my favorite meal since I was a little kid
Eggs are quite common on pizza in Australia, as are a lot of seafood toppings.
You also get used to get capers (pickled nasturtium seeds) which were delicious, but you don’t see them much nowadays.
mm
Yeah, egg isn’t uncommon.
From your normal ‘chain’ stores (Pizza Hut, Dominos, etc) in South Australia you’ll only get basics like: bacon, ham, ground beef, pepperoni, capsicum, onion, mushroom, jalapenos, egg, pineapple, anchovies and various seafood stuff - all on a tomato or barbeque type sauce base.
Outside the chains, it’d be unusual *not *to get the additional option of things such as chargrilled capsicum, sundried tomato, artichoke hearts, cream and/or pesto-based sauces, eggplant and/or zucchini, and various cheeses such as feta or bocconcini. Some places I’ve personally eaten at have also offered pumpkin, pasta carbonara (yes, as a pizza topping - don’t knock it!), yiros meat with garlic sauce, corn chips with guacamole, and …oh, any number of things.
We’re all about ‘fusion cuisine’, doncha know. 
A local place near my work does a delicious vindaloo pizza - beef vindaloo curry topping, with young spinach leaves and sour cream added after cooking. (The spinach wilts with the heat and the combination of it all is super-yum.) They also make what they call the ‘Smokey’ pizza - it’s divine: double-smoked bacon, smoked chicken, smoked feta, onion, and (if you like that kind of thing) kalamata olives. I think I’m forgetting an ingredient or two, but you get the drift.
Pretty much, we’ll try anything once. I’ve yet to order anything that absolutely didn’t work as a topping, regardless of how esoteric it might have sounded.
I’m from Texas, and I like extra sauce, light on the cheese, tomatoes, chicken, mushroom, and pineapple. Nobody else ever wants a piece of my pie. 
One of the pizza chains here regularly includes an ‘Idaho Curry’ on their menu: Mayonnaise sauce, potatoes, corn, onions and curry. No cheese, no tomato anything.
On the other hand, they also have a Mexican deluxe: taco sauce instead of pizza sauce, refried beans, jalapenos, chorizos and cheese.
All I can say about sweetcorn on pizza is - it’s not nearly as bad as you think. I promise. I regarded it as a horrible offense against nature for years after I moved here - until I actually tried it. Quite nice, really. Goes well with green peppers.
On a holiday to Andalucia I ended up in a Pizza Hut for dinner out of desperation - nowhere else to eat convenient enough to the hotel. I was delighted to find that in this Pizza Hut, at least, there was a four cheese pizza. My joy knew few bounds when it arrived and had a considerable amount of gorgonzola among the four! You definitely don’t get that at Pizza Hut anywhere else I’ve seen… it was lovely.
Unless I have been misled real capers are the pickled buds of shrubs of the Genus Capparis. You can tell they are buds because if you have a close look at one it looks like a tiny Brussel Sprout with minute “leaves”. I have never seen a caper that looks like a seed.
UND KEINE EIER!
In Cleveland, the standard pepperoni. In Buffalo, Margherita pepperoni is the norm. IT’s smaller and sliced thicker than regular pizza pepperoni, and curls up into a little grease-filled bowl when the pizza is cooked.
Feta cheese on pizza is DISGUSTING-the same goes for :chicken, corn, eggs (UGGHH!), and gorgonzola. I repeat: pizza should have only: tomato sauce, mozzarella, basil, and a sprinkling of oregano!
I second Antigen’s description, although I don’t eat pepperoni anymore.
After a few years working at Pizza Slut, the only thing I could tolerate on a 'za was mushroom and pineapple. Maybe a veggie pizza, but not if it has forlorn tomato slices.
I doubt it. I still haven’t found provel in the grocery stores here in Columbia yet. I am starting to wonder if the grocery Imo’s uses is one of the only sellers around of it.
So how do they put egg on pizza, anyway?
Hard boiled? Just cracked over the pie and put in the oven? The mind reels.
The nicest vegan pizza I’ve had was topped with nothing but thinly sliced rosemary potatoes. Surprisingly good. Must have been all the olive oil and rosemary.
I’ve seen it done thusly: Wait until the pizza is a minute or so away from cooked, remove from oven, crack egg over centre of pizza, return to oven. Was very nice too.
I read on another forum that a passable pizza substitute for Provel Pasteurized Food Product is:
1 1/4 cups Provelone
1 cup White Cheddar
1/4 cup Swiss
Of course, I’m sure it won’t be quite the same, as legally, Provel cannot be called cheese. No, seriously. It doesn’t meet the FDA’s moisture requirements to be called cheese.
I really enjoy a nice anchovie pizza from time to time. Ledo’s Pizza around here makes a really good pie too.