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.
I have thoroughly enjoyed having spiced honey added to my calabrese sausage pizza.
My usual is a store-bought pepperoni which I top with tomato, onion, jalapeno, roasted garlic, black olives and some extra cheese.
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!
Wow. The Surfer is truly something else! And I agree, caramelized onions for sure.
I’d rock a bierock pizza in a Nebraska minute.
Totally on team anchovy jalapeño and pineapple!
That sounds good to me, though wet onions are fine, too. Or green pepper.
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.
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.
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.
I’ve had barbecued chicken pizza from a local place and it was quite good.
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.
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.
I’m willing to entertain your hypothesis, but the locals haven’t mastered that concept…
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.
I need pizza toppings to be assertive. I like chicken, ground beef and eggplant but they’re too delicate for pizza.
What’s a Nebraska minute?
Probably the opposite of a New York minute.
Coal-fired pizza:
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.
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.