So no peppers then, for you? And no tomatoes at all? 
Big Bad Voodoo Lou, thanks for the link. Some of the toppings are pretty strange. “Special Meat Sauce” might be good but it sounds creepy.
The picture of the squid ink pizza looks absoultely vile.
Cream sauce, potato, rosemary, garlic, olive oil, onions. My favourite. So very good.
Grilled chicken, onion, garlic, and olive oil is good, too.
I should have lunch.
Didn’t know we were being botonists here.
I’ll rephrase. No sugary fruits on my pizza. This group includes, but is not limited to: pineapples, pears, oranges, apples, grapes, plums, pomegranetes and kiwis.
Also marshmallows, olives, televsion components, 1920s style death rays and dishwashing detergent can stay off my pizzas.
My favorite that I’ve made here at home had homemade pesto instead of red sauce, asparagus (lightly steamed), and fresh mozarella.
California Pizza Kitchen’s BBQ chicken pizza. Yum!
Okay, this is going to get weirder and weirder as it goes on, but trust me, it’s great pizza.
There used to be this Irish pizza place in Dubuque, Iowa (with me so far?) called Kevin McGiffin’s Kitchen. And they had a pizza (darn, I forget the name—possibly just “Hawaiian”) that had Canadian bacon and sliced almonds, and exactly one ring of pineapple on each slice, and then on top of the pineapple slice was a little pouf of alfalfa sprouts. The sprouts were always just a wee bit singed, so they must have added at the end, and the pizza returned to the oven for just exactly the right amount of time. The sprouts and the almonds were crisp and crunchy, and the pineapple was sweet and juicy, and they went out of business in the late eighties.
Damn it, the best pizza in the Universe is only available in a completely inaccessible region of the spacetime continuum.
A few years ago while in the lounge at Salty’s, a Seattle area seafood restaurant, a pizza with smoked salmon was brought out for the bar patrons to munch on. I could have made a meal of that alone. A bit later when we got our table, I was dismayed to find the pizza was not on the menu and the waitress said it was just something the chef would make every once and a while for the bar. I might just try to make one this weekend.
The wild mushroom pizza at Goodfella’s in Staten Island.
I’ve also been experimenting with a cookbook called The Williams-Sonoma Kitchen Library: Pizza that I picked up a garage sale for a song.
So far I’ve tried the potato, onion and rosemary version. It was delicious.
Dammit, I caved and got my Meddi. Veggie pizza tonight. It was so good.
I’m going to try some of these other recipes very soon. Yes, very soon.
Almonds on pizza? That’s pretty out there, but I can totally see it being yummy.
Oops, I meant ricotta, not romano. And it is excellent. It’s a Rachel Ray recipe, and here’s a link for anyone that’s interested:
Broccoli, Sundried Tomato, and Ricotta pizza
Give it a whirl - you’ll like it!
Dammit! So…the link goes to the reviews. Click here for the real thing.
Apologies.
A local place makes a terrific white pizza with roasted chicken, rosemary, potatoes, garlic and mozzarella. I like to spritz it with lemon-infused olive oil and add some red pepper flakes.
While not “fancy” - it came from Pizza Hut, IIRC - I had a few wonderful run-ins with the “Steak Lover’s Pizza.” 3 or 4 cheeses, LOTS of steak-type meat, and, instead of traditional sauce, a thin layer of A-1 steak sauce. I think it must have been a miserable failure, as I only saw it for a 2 or 3 week period when I went to school in Atlanta in the early 90s…
George
While living in the Chicago suburbs, we were introduced to a spinach, garlic and ricotta cheese pizza. If the place knows how to prepare the spinach, its wonderful.
Also, we have smoked pizzas. Get your smoker grill up and running, then add a cheese and garlic thin crust pizza. You can taste the smokey flavor in the crispy crust. Yummy.
A couple of months ago I went to the Capital Brewery in Arlington, VA, and had their buffalo chicken pizza – just pizza crust with blue cheese dressing and chicken coated in buffalo sauce.
Oh. My. GOD. 
Piecora’s here in Seattle used to make a shrimp-and-pesto pizza (white sauce, thin crust) that was heavenly. I haven’t been there in years so I don’t know if it’s still on the menu.
They used the little bite-size mini-shrimps, not the finger-size cocktail shrimps, for this reason. It worked really, really well. Now, if I were making it, I’d add whole roasted cloves of garlic, and it’d be perfect…
Round Table Pizza (a chain in this part of the country…is it all over the US?)
They have a vegetarian (or a chicken and vegetable) pizza with a garlic white cream sauce. It is really very good!
Joe’s white pizza with crab, clams, and shrimp.
I used to live a few blocks from The Lost Dog Cafe, which serves some of the best gourmet pizza around!
Basilico’s Pizzeria, Dickson City, PA.
Tell Pete hi, and order the Chicken Marsala pizza.