The French put beets and corn on their pizza.
This place in New Jersey has some truly unique pizza combinations presumably dreamt up by an executive chef who was high as balls at the time, including a lobster roll pizza, a chicken & waffles pizza, a curry pizza, and a pizza topped with several dozen tacos. Some of them might even be edible.
Blasphemy! (And, as I mentioned upthread, there’s a place here that does it, unfortunately, with the eggs cooked hard and pepperoni, so it’s basically like the breakfast version of pizza. If you like an egg sandwich for breakfast, you’d probably enjoy it. Eggs are fine on pizza.)
I’ve seen corn in Hungary, as well, usually on something called an “American pizza,” oddly enough. “Corn” = “American.” A German brand of frozen pizza called “Dr. Oetker” also would have corn on their pizzas. It’s … I mean it’s all right, but pizza really isn’t the place for corn kernels. Beets is a new one to me. That’s an odd one. I’d have to see what it’s paired with to imagine how that would work. I imagine goat cheese and walnuts would make that work.
I read that as beetles
Put whatever you like on your own pizza.
But I hate broccoli with a passion. So much so that I’ve coined a word/phrase for other things I dislike. I call it “broc”. Synonym for yuck.
In Firenze I’ve seen fried potatoes.
A lot of these pizzas sound really good but bratwurst pizza has me intrigued. I’d also skip the sauerkraut but I’d bake in hot giardiniera and sprinkle some diced raw onion before serving.
Aldi has or had a cheeseburger take&bake pizza. A 4 yo old reddit post I just found describes it like this: “Whole milk mozzarella & cheddar cheese, beef patty crumbles, pickles, tomatoes, and onions with a ketchup mustard sauce on a crust.” I’d never buy one as I’m not particularly burger fan and I’m philosophically opposed to ground beef on pizza but I’d still try a square.
I don’t care for sweets so fruit and really sweet sauces aren’t too good. But I’d have a square of pineapple, jalapeno and pepperoni and probably like it. We sometimes get pizza at work with BBQ sauce which is really pushing my tolerance. And I saw [[this slice] earlier today with whatever Mike’s Hot Honey is. No way I’m eating a big slice of that, tear me off a corner.
The French…is there anything they won’t ruin?
Like cannibalism, just because someone does it doesn’t make it not wrong. Arnie Hammer is fine feasting on human flesh but that doesn’t male The Lone Ranger a good movie.
Fried potatoes on a pole ta crust and pesto base are both delicious and more-or-less traditional.
Stranger
There’s a frozen pizza brand called Screamin’ Sicilian that makes a pizza with sliced Johnsonville bratwurst, grilled onions, and grilled bell peppers. Pretty darn tasty. The store I work at stopped carrying it a few months back, though their website says they still make it. You might check to see if it’s available near you.
Oh, I don’t know. I’ll bet they could concoct a fine Pizza Coq au Vin.
That might be enough to get me to buy a frozen pizza which is a rare thing. Like, maybe since I was a broke college student and they had a 7-for-$10 deal on Jack’s or something. Overall, it’s rare I have pizza of any kind outside of a group setting.
And since posting that, a topping I consider really weird popped into mind: ranch dressing. A former coworker used to get this revolting ‘club sandwich pizza’ thing with chicken-ranch-bacon and garnished with raw shredded lettuce after baking.
This isn’t about a topping but I’ll say anyway. Dipping pizza in ranch isn’t something we did growing up in Chicago and I first remember encountering it when I had to live in a dorm my first year of college. I was an older student and I rationalized it as these were mostly 18-19 year olds from less privileged pizza cultures that finally made it to the big city of Milwaukee. And that sounds snobby, it was still sort of true. Let’s see, the son of a soybean farmer in Iowa, the daughter of a rancher in Montana, the kid from Lena, Wisconson, the guy that worked summers in the mens’ shoe department at Sears in (I forget) Kenosha or Racine.
But after that first year, I lived in other apartments with older Milwaukee natives and the practice continued. Milwaukee has some great places like Zaffiro’s … well, at least is smelled great. I lived in the neighborhood most of my college career and walked past hundreds of times but never darkened it doorstep. Eh, ok, some people like ranch on pizza.
Years later, I went to the North American headquarters of one of my employer’s multinational, multibillion dollar vendors in New York for a sort of wine & dine. There were some presentations and introductions during the days, nothing too interesting. During evenings, we went to a winery, a bus cruise, a fancy seafood place, that sort of thing. For the few nights we were there, the evening would wind down in the hotel bar and we’d get some food. Damned if almost everyone wasn’t dipping pizza in little cups of ranch dressing with foil pull top lids. These were reasonably ‘well heeled’ folks from all over the country, third generation owners of big companies, successful entrepreneurs, top salespeople, spouses, me for some reason.
It turns out, dipping pizza in ranch is a lot more normal than I thought.
There was also this butter (shortening) dipping sauce that looked like something from the field of animal husbandry and left comically huge grease marks on the pizza boxes.
This is the link I borked up in my early reply. Careful, there’s honey hiding on there: The New Jimmy’s Pizza Cafe : chicagofood
That reminds me of the women I knew who were going to meet up at one’s house, and their toppings of choice, on a pizza crust?
Fig jam and raw spinach. Yes, one of them was pregnant; why do you ask?
Oh my! How could live so close to it and not try? Zaffiro’s is wonderful cracker crust pizza. Whenever I’m in Milwaukee, that’s one of two possible pizza stops for me (Maria’s being the other one.)
@jnglmassiv, my local pizza place has Ranchero pizza, which has ranch and bacon and a little bit of tomato. They make the ranch dressing, so it’s really good.
I’ve had pizza with slices of potato on it. It was all right, but I never would have thought “You know what this big disk of carbs needs to make it sing? Some smaller disks of carbs on top!”
Well, since I turn up my nose with no hesitation at some of the pizza toppings mentioned in various posts, it is only right that I fess up about my own grossness. Every once in a while, I get a yearning for an anchovy pizza! It was never popular by any means, but now most pizza parlors don’t even offer anchovies as a topping because literally no one requests an anchovy pizza! I have to cook my own and put store bought anchovies on it myself. LOL
Tonight we are making pizza. I’ll top mine with mushrooms, onions, pepperoni, anchovies and fresh pineapple. The secret to pineapple on a pizza is to sear it in the wok before it goes on and the secret to anchovies is to put them on for just the last minute after the pizza is almost completely cooked.
Oh, and basil
It’s a tossup what would be worse - lutefisk pizza or gefilte fish pizza.
I’m confused by all the folks mentioned broccoli. It seems like a bog standard topping to me - just about every pizza place I’ve been to has it as a topping. And I do enjoy it on a pizza (red sauce included).
I also enjoy anchovies from time to time, but my wife isn’t a fan. Though she likes pineapple on pizza and I’m not a fan.