# Yet another pizza toppings post **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 24, 2023, 6:47pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087 "2023-12-24T18:47:32Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 24, 2023, 7:27pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/21 "2023-12-24T19:27:00Z")
If I’m ordering delivery pizza, my default combo is pepperoni, pineapple and diced tomatoes. Then i hit it with a healthy dose of freshly-sliced red pepper flake. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 24, 2023, 8:43pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/22 "2023-12-24T20:43:36Z")
I have thoroughly enjoyed having spiced honey added to my calabrese sausage pizza. ---
**Author:** ![blondebear](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/blondebear/32/1022_2.png) [@blondebear](https://boards.straightdope.com/u/blondebear)\ **Post date:** [December 24, 2023, 9:14pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/23 "2023-12-24T21:14:08Z")
My usual is a store-bought pepperoni which I top with tomato, onion, jalapeno, roasted garlic, black olives and some extra cheese. ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [December 24, 2023, 9:25pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/24 "2023-12-24T21:25:38Z")
Sausage, onion, and mushrooms. But only if the onions get well carmelized. My favorite pizza of all time is “The Surfer.” Thai peanut sauce, BBQ chicken, carmelized onions, and crispy bites of bacon. Wonderful combination! ---
**Author:** ![EddyTeddyFreddy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eddyteddyfreddy/32/18796_2.png) [@EddyTeddyFreddy](https://boards.straightdope.com/u/EddyTeddyFreddy)\ **Post date:** [December 24, 2023, 9:32pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/25 "2023-12-24T21:32:00Z")
Wow. The Surfer is truly something else! And I agree, caramelized onions for sure. ---
**Author:** ![chela](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chela/32/21582_2.png) [@chela](https://boards.straightdope.com/u/chela)\ **Post date:** [December 24, 2023, 9:47pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/26 "2023-12-24T21:47:32Z")
I’d rock a bierock pizza in a Nebraska minute. Totally on team anchovy jalapeño and pineapple! ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 25, 2023, 2:53am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/27 "2023-12-25T02:53:16Z")
> [@carrps](#): > > Sausage, onion, and mushrooms. That sounds good to me, though wet onions are fine, too. Or green pepper. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [December 25, 2023, 3:59am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/28 "2023-12-25T03:59:25Z")
A pizza place near us has very good sauce. My go-to pie from them is just a plain cheese pizza, heavy on the sauce. My son and I like to eat an anchovy and jalapeño pizza when we are together. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [December 25, 2023, 11:53am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/29 "2023-12-25T11:53:09Z")
> [@EddyTeddyFreddy](#): > > So I’m sitting here, eating reheated leftover pizza topped with eggplant and hamburger, and thinking ye gods but this is delicious! I like eggplant, and having it on pizza is intriguing. Would like to try. I had pizza with anchovy and jalapeños just the other weekend. I used to live near a pizza place that had a blackened Cajun chicken pizza that was outstanding. Not that blackened Cajun chicken is that unusual in itself, but as a pizza ingredient it kind of is. It also had a tomato-based pizza sauce flavored with fresh thyme that was killer. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [December 25, 2023, 9:24pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/30 "2023-12-25T21:24:53Z")
We’re making pizza tonight. Pulled pork Pepper drops Caramelized onions A little marinara sauuce Mozzarella cheese and a small amount of cheddar A little tangy bbq sauce It’s our recreation of the Appalachian Pit Pie from a closed restaurant and it comes close. ---
**Author:** ![EddyTeddyFreddy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eddyteddyfreddy/32/18796_2.png) [@EddyTeddyFreddy](https://boards.straightdope.com/u/EddyTeddyFreddy)\ **Post date:** [December 25, 2023, 11:44pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/31 "2023-12-25T23:44:33Z")
I’ve had barbecued chicken pizza from a local place and it was quite good. ---
**Author:** ![vbob](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vbob/32/4439_2.png) [@vbob](https://boards.straightdope.com/u/vbob)\ **Post date:** [December 25, 2023, 11:56pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/32 "2023-12-25T23:56:00Z")
Almost anything on top is fine if the crust is just right. Alas, it almost never is…ought to have a bit of _crunch_ at the edges but not burnt anywhere, be stiff enough to gently crease into a face-facing wedge that will hold most of the toppings, and actually taste like a bread product you’d be willing to eat plain rather than enhanced cardboard. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 25, 2023, 11:59pm UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/33 "2023-12-25T23:59:50Z")
> [@vbob](#): > > but not burnt anywhere, Here is where we part ways. A good coal-fired pie will have some char on it. The bubbles will get a bit crispy. Not the whole pie, but selected spots. ---
**Author:** ![vbob](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/vbob/32/4439_2.png) [@vbob](https://boards.straightdope.com/u/vbob)\ **Post date:** [December 26, 2023, 12:10am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/34 "2023-12-26T00:10:25Z")
> [@silenus](#): > > A good coal-fired pie I’m willing to entertain your hypothesis, but the locals haven’t mastered that concept… ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [December 26, 2023, 12:15am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/35 "2023-12-26T00:15:00Z")
beef & pork sausage with mushrooms 🍄 Has to be mild pork sausage that isn’t greasy Hawaiian is my 2nd choice Ham & Canadian bacon, mozzarella cheese with pineapple I’m unusual that pepperoni doesn’t work for me. Too chewy and greasy on pizza. I don’t like chewing up my pizza and there’s still a big chunk of pepperoni to choke down. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 26, 2023, 12:34am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/36 "2023-12-26T00:34:32Z")
I need pizza toppings to be assertive. I like chicken, ground beef and eggplant but they’re too delicate for pizza. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [December 26, 2023, 12:48am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/37 "2023-12-26T00:48:08Z")
> [@chela](#): > > I’d rock a bierock pizza in a Nebraska minute. What’s a Nebraska minute? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 26, 2023, 1:17am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/38 "2023-12-26T01:17:48Z")
Probably the opposite of a New York minute. Coal-fired pizza: [![](https://www.chicagomag.com/wp-content/archive/dining-drinking/March-2017/Anthonys-Coal-Fired-Pizza/TraditionalPieOption2forMedia-Compressed.jpg) ](https://www.chicagomag.com/wp-content/archive/dining-drinking/March-2017/Anthonys-Coal-Fired-Pizza/TraditionalPieOption2forMedia-Compressed.jpg) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 26, 2023, 2:57am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/39 "2023-12-26T02:57:03Z")
That looks awesome. For me, a great pizza crust needs … okay, sorry for the foodie term … leoparding. It’s spotted and cooked well on the bottom and edges. And maybe some spots on top, but that’s not where I care about it. “Burnt” isn’t quite the right word. It’s not an inedible, bitter flavor, but it can look burnt to some people. ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [December 26, 2023, 5:17am UTC](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087/40 "2023-12-26T05:17:53Z")
I think I’m the minority in that I truly like black olives on a pizza. Like on a "Veggie"with extra cheese, those little pockets of salt and sour are everything. There used to be a spot down at Seven Corners that made an amazing seafood pizza that I loved. I’ve never had a good one anywhere else though. I do love anchovy, but only one, and on a plain, super cheesy pizza. I just want one or two bites of extra salty fishy cheese, and then I’m ready to go back to regular pizza, thanks. [Previous page](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087.md?page=1) [Next page](https://boards.straightdope.com/t/yet-another-pizza-toppings-post/995087.md?page=3)