You do NOT want what passes for pizza in (most of ) Japan.
I am not really picky when it comes to pizza. If I am ordering just for me, I get double sauce, spicey sausage, green peppers, onion, mushroom, black olives and pepperoccinis
I’ve noticed that everybody who wants olives on his pizza or Subway sandwich asks for ‘black olives’. Black olives are the only olive option. I just ask for ‘olives’.
Red and white seafood pizzas are easily available here and this is hoopie country. I’ve had those Asian constructions and, while they might have been good on their own terms, they were not pizza. For a fact, though, if you want the worst pizza in the world, you need to visit Ukraine. If Putin had invaded in retaliation for what they’ve done to pizza, I might actually be pro-Russian.
BBQ Chicken, Spinach, and Mexican Hot&Spicy :U
Pepperoni, sausage, green peppers, jalapenos, banana peppers, onions, tomatoes, garlic, and roasted cashews.
#1: Cremini mushrooms.
Also: Garlic, feta, garlic, Kalamata olives, red onion, jalapeños, garlic, Parmesan, extremely garlicky aioli, and the old standbys oregano and crushed red pepper on the tip top. And garlic. Did I mention garlic? Plus garlic. Generally a bulb and a half per pizza.
I definitely like it with my homemade pesto+extra virgin olive oil under all. I make it with a few sprigs of Italian parsley tossed in with the basil, and very generous with the garlic. Plus extra garlic.
Criminy! :eek:
(Sorry. Couldn’t resist. 
)
One time I ordered green olives on the Papa Johns web site. They called and told me they didn’t have them. I didn’t really expect them to anyway, but they were listed for sale.
Split 3 large pizzas with a group today. 1 Cheese, 1 Pepperoni, 1 Supreme/Works. The expressed preferences all broke down as either “I will eat cheese or pepperoni” or “I will eat everything/anything.”
I’m in the middle of a bad colitis flare right now - 4 months I’ve had to restrict my diet. 4 months I’ve had pizza ingredients in the kitchen. I was ready to cook up a tasty treat, but got sick instead. Pizza interruptus. Blue (taste) buds.
A thin-crust pizza, with pepperoni, bacon, drained & diced tomatoes, and a bag of italian blend shredded cheese (mozzarella, provolone, parmesan, romano, fontina and asiago - very melty, but also very flavorful). Cook it until the pepperoni browns on the edges and the cheese turns golden brown, using the broiler to finish the top off properly. Add a tasty sauce and it’s not too shabby for a home-cooked pizza that doesn’t involve a stone or a high-temp oven.
Now if only I could find a good gluten-free crust. The Pillsbury dough-in-a-tub tastes like cardboard. Everyone says that about bad thin crust, but it was never more accurately said than here. Gonna head down to the asian market one day soon and pick up a few bags of different rice flour, xanthan gum, etc, for proper experimentation. Should be worlds cheaper than the stuff in the gluten-free section at Wally-World. I’m tired of paying that premium. Only problem is, I still have to wait on my flare to pass to eat it. AARRRGGHHH!
I used to have a fondness for the occasional double-crust deep dish pizza. Pounds of cheese, sausage, pepperoni, bacon. Cans of diced tomatoes, a quart or more of sauce. Haven’t had one of those in years, but when done right, pre-cooking & draining the meat, pre-cooking the top and bottom crusts to ensure crispiness, they were a decadent, wondrous treat
Finally, speaking of wondrous, here’s a picture of a pizza made by a chain called Pequod’s. The do that on purpose. Look at all that wonderful, caramelized cheese.
Mine too. Sometimes I get jalapenos on it for a nice spicey kick.
Pizza quattro stagioni.
Ditto, only more specifically: chorizo and mushroom. Black olives and sliced red onion. Perhaps some feta cheese.
I like sausage, pepperoni, mushrooms and olives. On different pies, I like ham and pineapple. There used to be a place in town that would add linguica to their all-meat, and it was spectacular.
Mild Italian sausage.
After that, sliced fresh mushrooms.
Put me in the “no to pepperoni” camp, and I’m glad I have some company in it. I’ll eat it if it’s there, but never by choice.
My fave topping combo is grilled chicken and mushrooms. The best pizza here comes with lots of gooey cheese and sauce, thick crust and those toppings.
Second choice would be sausage and mushrooms. Or steak or ground beef can be substituted for the sausage.
Not too much beyond this that I care for, though one place here makes an egg pizza that I like. That’s about it.
The classic: pepperoni.
Mushrooms. If I get a second topping then it’s black olives. If I get a third, it’s either sausage or pepperoni. That depends on if I am sharing the pizza with my SO. He prefers pepperoni. I prefer sausage, unless it’s from the nearby pizza place because they use some weird sliced sausage - sausage is supposed to be crumbled on pizza. We actually both prefer the mushrooms and olives.
If I am making a pizza at home I will use whatever I have available that appeals to me. I have been known to use green olives and capers - not necessarily at the same time.