Onion, mushrooms, eggplant, zucchini and goat’s cheese. My wife invented it in order to trick me into eating vegetables, but I’ve grown to love it.
Tomato sauce and mozzarella + spicy ground meat, pepperoni, bacon, goat cheese, a little bit of blue cheese like gorgonzola, caramelized onions and one or two fried eggs.
Pepperoni when you have the cheese to back it up. If not, then you need pepperoni, sausage, olives, onions, peppers, etc. to make it a “supreme” pizza.
Sheesh, 23 posts and nobody else has announced bacon as a single favorite? Guess I’ll have to be the first then! 
Anyone just like cheese pizza?
I don’t normally… unless there’s a ton of cheese on it.
I did one on a Boboli that was olive oil with minced garlic shaken up in it and then spread on the shell, pesto, sliced fresh mozzarella and sliced plum tomato. Yum.
But typically, I go Heart Attack on a shell – sausage, pepperoni and extra cheese. But there is a place here that makes a nice white pizza as an alternative. Or tomato, feta and black olives.
TL/DR: I can’t choose.
peperony and chease
Fresh mushrooms (pre-cooked a little), very thin sliced green bell peppers and a bit of shallot, and anchovies.
Lots and lots of cheese - mozzarella/provolone/parmesan. And basil/oregano.
Sausage! (I am sick unto death of pepperoni. When I do bake a pizza with pepperoni, I drop a paper towel on to soak up the grease from the little pepperoni cups.)
I don’t often get what I want, as I live with a dedicated sausage and pepperoni eater. I will treat myself to a more exotic slice when out to lunch.
The very best pizza I ever had was the one we made in home economics class WAAAAY back in the early 60’s, in middle school. I still remember the peppery pizza sauce and hot Italian sausage, plus the crisp yet fluffy crust made from scratch. (the whole school was drawn to the room, just drooling! Not everybody could have a slice, we cut the pizzas up in little squares so students could have at least a taste.) I’ve never been able to duplicate that divine pizza, and I’ve made a thousand of varying quality.
I never order or make just cheese unless there are kids clamoring for it, but, y’know…it’s actually really good.
the mystery was solved 40 years ago: pepperoni.
If it’s take-out, then pepperoni and pineapple. If I make it, it’s pepperoni, onions, tomatoes and garlic.
I’m the opposite from most people when it comes to pepperoni, I guess. I never want to have a pepperoni pizza (though I will share one or have the leftovers from my kids if I’m stuck with it), but I’m fine with it in combination with at least 5-6 other toppings. I think I need some amount of vegetables added before I’m just piling meat on cheese. Maybe it’s also because a pepperoni pizza, to me, consists entirely of ingredients that aggravate my acid reflux.
My favorite combination is mushrooms, onions, green peppers. 2nd fav would be that plus black olives. If I have to do just 1, then it’s mushrooms or olives.
Best pizza I’ve ever eaten was a tuna and onion one in a little place in Rome off of the Via dei Condotti. I can’t imagine that it would be nearly so delicious anywhere else, but that pizza was absolutely divine.
Outside of that, I’m pretty partial to prosciutto and salami on my pizzas. Sometimes together, sometimes separate.
So tonight we went to Marion’s Pizza in Troy, OH.
Our 15 year old daughter likes anchovies.
No, I take that back… she has an unnatural and inhuman craving for anchovies.
I ordered a large, deluxe pizza with triple anchivies just for her, plus a side of anchovies. You know, so she could sprinkle even more anchovies onto the [already triple anchovie] pizza.
You should have seen her eating it… she was repositioning anchovies on the pizza for maximum effect.
I worry about her.
Pepperoni
Well… cheese, but after that, pepperoni.
Italian sausage, pepperoni, green peppers, mushrooms, chopped onions.
Canadian bacon, pepperoni.
Anchovies, shrimps, scallops, chopped green and black olives, chopped onions.
All with red sauce and at least two cheeses (mozzarella and parmesan).
hamburger, Canadian bacon, and pineapple
my wife insists on including mushrooms and onions on her half. I’m careful to avoid her side of the pizza.
Green olives, but it’s really hard to find west of the Hudson. That means my favorite is cheese, most of the time.
That’s my favorite traditional topping.
I also love a red pizza without mozzarella. Instead, dollops of ricotta cheese and dropped on before firing. Yum.
As I pick off the loathesome pepperoni and bigger chunks of sausage off my designated slice of pizza, and throw them in the garbage can, I often fantasize about something different. Maybe a seafood/shrimp pizza, like the sculptures they turn out in Malaysia and Japan…why can’t WE have pizzas like those?