Yes, pizza is traditionally a pig delivery system. However, all three of the frou-frou toppings you mentioned are quite tasty. Especially the chokehearts. There is no Italian dish I can think of that isn’t improved with artichoke hearts.
Spumoni?
I’ll have to try it, but I bet I’ll like it.
I had a slice of pizza from a pizza stand the other day that came with pickles. I don’t know what that was all about. I picked them off. (And I like pickles!)
Olives on pizzas here tend to be whole olives, including the pit. I am not a fan.
In Israel, your standard pizza comes with green olives and onions. It’s tough to get meat on pizzas because it’s not kosher. (Well, at least in Jerusalem. Probably in Tel Aviv they’re not happy until a meal includes pork, cheese, and shrimp.)
This may not be a strictly regional thing, but I’ve noticed that most pizzerias in the Lower Hudson Valley will offer a slice pie with Buffalo-style chicken pieces smothered in hot sauce – which seems reasonable if not to my taste (although I’d rather have that on a pizza than wings, I guess) – and a pie topped with BAKED ZITI, which just seems like overkill to me. Are there not enough carbohydrates in a slice of pizza? “Extra cheese” doesn’t do it, you need the freaking thing to be an inch thick and weight eight pounds a slice? Why not toss some cannoli on there while you’re at it?
One of my favorites is fresh mozzarella and fresh basil, which is common in the nicer brick-oven places in the New York City area and in upscale Italian places (inevitably named “Mezzaluna”) elsewhere.
I think if you put corn niblets or a fried egg on a pizza in Brooklyn or Queens you would be arrested and jailed as a threat to the public order.
Misread as: Fetal cheese on pizza is DISGUSTING, and I’d agree wholeheartedly. Although I’m kinda keen to try that Greek Special.
Please, any of you purists in the NYC area, don’t ever go into Two Boots. You don’t deserve to enjoy the Edith Prickley or the Bayou Beast. :dubious:
Around here, there used to be a parlor with pesto pizza and Thai chicken pizza, both of which were pretty killer. It may still exist, but it was ordered by delivery at someone’s house and I didn’t catch the name of it.
According to this site some of the more interesting regional variations are:
India
Some of the more popular international toppings in India are pickled ginger, minced mutton and “paneer,” (a form of cottage cheese), which looks quite like tofu but is obviously a dairy product. Tandoori chicken and chicken “tikka” are also increasingly popular toppings in India. (Source: Shiv Sharan Singh, New Delhi, India)
Japan
Mayo Jaga (mayonnaise, potato and bacon), and, eel and squid are favorites in Japan.
Brazil
Brazilians favor green peas on top of their pizzas.
Russia
In Russia, they serve pizza covered with “mockba,” a combination of sardines, tuna, mackerel, salmon and onions. Red herring is also a topping of choice.
France
In France, a popular pizza combo is called the Flambé, with bacon, onion and fresh cream. (Source: Domino’s.)
Pakistan
In Pakistan, curry is a big seller.
Nope, not on pizza, at least. My observation is that everyone who likes Hawaiian Pizza doesn’t live in Hawaii. The stuff is sold there, yes, but most of the people I’ve asked about it regard it with mild horror and are vaguely amused/insulted that there are people out there who might think we enjoy the stuff. Ham goes with pineapple, yes, but the pair doesn’t belong atop a pizza.
My pal silent_rob (who lives in Saskatchewan, incidentally) loves the stuff and was surprised to hear this.
Oh c’mon, AudreyK. You know that anything that has had pineapple in the same room with it is, by default, ‘Hawaiian’. 
Wouldn’t the true Hawaiian Pizza have Spam and pineapple on it? Which, oddly, sounds kinda tasty. (Note: I have not had lunch yet).
There is a chain in CA called California Pizza Kitchen, and their frozen pizzas of exactly those varieties are available in my local supermarket. One of my favorites. They also have BBQ chicken pizza.
My local take-n-bake chain, Papa Murphy’s, used to have a Mediterranean version with spinach, garlic chicken, sun-dried tomatoes, feta and a white sauce. That got taken off the menu during the spinach scare, but they still made it for me without spinach. Then the coroporate bigwigs decided that sundried tomatoes didn’t have enough shelf life, so they dropped those and that was the end of the Mediterranean. 
Course none of these could be called regional, so never mind.
Villages, right? They make good pizza.
I’m definitely a big fan of the frou-frou toppings on pizza: sun-dried tomatoes, artichoke hearts, pesto, feta, spinach, and so on.
There’s various ways, including cracking an egg on there, but the most efficient (and least scary for egg-newbies) way is to beat it with an egg whisk, pour into an empty squirt bottle (like the sort you use for tomato sauce) and use that to get the egg evenly over the base.
Egg, bacon and onion is a very popular topping.
God, I wonder if that is what it is. I’ve got an unnatural hostility to chain restaurants and we have a California Pizza Kitchen in town. I’ve NEVER been there. Maybe I’ll have to break down and give it a go.
We have a UNCLE Rocco’s New York Pizza which is the worst pizza on the planet. I’ve spent a fair amount of time in NYC and I can’t understand how this joint stays in business. Well, it stays open until 3AM and is right next to the downtown bars. Even at 2AM and twenty beers I still don’t like cardboard with cheese.
The French have the Pizza Altlantique which is tuna, egg, capers and olives. Strangely good.
The California Pizza Kitchen here in Shanghai blows.
a popular topping in both Japan and China is squid. It’s actually pretty good once you get past the “abomination” aspect of squid on pizza. Kinda like the corn thing, which is also popular.
Luckily we have some pretty good Italian places here with good za. In fact, I’ll go to one Monday night in Beijing if I’m not stuck at some dumb work related dinner instead (on a biz trip). A lost in space expat from Chicago does decent pie including Chicago deep dish at Yellow Submarine.
I ordered a pizza in Levoca, Slovakia, and got not only corn ala UK, but also green peas.
My college roommate spent a year traveling around the small islands of the Pacific. Somewhere he ran into a pizza cooked by someone that apparently had only seen a picture of a pizza. Instead of sauce, it had some kind of red fruit jam. Instead of cheese, uncooked ramen noodles were used.
In northeastern Brazil, they favor green olives, heart of palm (sliced very thin), egg, diced onion, corn, and ham.
Oh, and they use the worst tasting cheeses. It tasted HORRIBLE. My wife, of course, thought it was the best pizza ever. Then I brought her to the us and introduced her to garlic, oregano and basil. Amazing how the pizza “back home” was suddenly inferior.
Trinidadians like putting Ketchup on pizza. Not a fan of that.
People love pineapple on pizza in the caribbean. I am not a fan thogh
Yup. And bonus is it’s a short walk from me. Though, really, I usually make my own version of pizza and hardly ever buy it at restaurants. I’m going to give Pacific Rim a try one of these days, though, just to see how they stack up. They’ve got one with hummous that sounds interesting.
My favorite pizza, for which I will drive 12 miles for one slice:
Bottom to top: Thin crust, mozzarella, pesto, diced fresh tomatoes.
It is, unfortunately, impossible to eat this without knife and fork. But it is splendid.