what are your fav pizza topping combinations?

Question

I just can't seem to get over sausage and onion. If the place has it, fried eggplant and meatballs are a wonderful thing. But then there is pepperoni. In a pinch I pair it with mushrooms, tonight, caramelized onion. What do you pair pepperoni with? 

And since I have your attention - what are your fav pizza topping combos?

Answer

Pepperoni with banana peppers. My favorite toppings are green olives and Genoa salami.

Answer

Is "none" an acceptable answer? We prefer ours plain.

Answer

Sausage (preferably LOOSE sausage) and mushrooms.

When I was in Scotland 15 years ago, I saw pizza topped with corn and tuna. I'm from the Trenton area of Jersey. Pizza is like a religion there, and I was looking at pure heresy. I still shudder at the thought.

I will admit that an ex introduced me to pepperoni and pineapple, and it was strangely compelling. But the pizza it was topping was rather "meh" - if it had been GOOD pizza, I wouldn't have liked it so much, if that makes any sense?

Answer

First and foremost, a warm slice of plain, unadulterated pizza is the finest thing. The first one from the pie is never the perfect one. It's the second one that has cooled and congealed just right that is where Nirvana can be found. 

As to toppings, I'd say that there are places that make their own sausage here in NJ that I would recommend, but otherwise, salami or pepperoni are my go to's. I have, however, had some well made anchovy pies with a bit of garlic that were fantastic. Oh, and clams, when done properly, are also good eats.

Answer

I grew up on pizza topped with black olives and mushrooms and its still my favorite, but I rarely eat it since no one else seems to like it! Also like mushrooms or artichoke and prosciutto. And if the mushrooms are canned that's fine with me!

Answer

Decent tomatoes or decent tomato sauce. Fresh mozzarella. Fresh basil. Maybe grated parmesan or pecorino. That's real pizza. That's the greatest pizza in the world, and the original. With a couple exceptions, anything else is some kind of an Italian-American moon-pie fat bomb. People in Naples mostly are skinny. People in America mostly are porkers. Why is that?

Answer

I like white pizza with spinach, ricotta, and fresh tomato (as eaten for lunch yesterday)

Answer

Thin crust (not artisanal), lots of sauce, a modest amount of mozzarella and provelone, lots of salami and garlic, cooked to a slight char.

Answer

Pepperoni and anchovy is my default guilty pleasure when I'm craving a salt bomb. I'll take prosciutto and arugula when I see them on a menu. 

I've also been started to warm up to pickles on pizza. It started with the classic combination of sausage and giardiniera on a Chicago pie, but the novel Polish pizza at Manhattan's L'asso with kielbasa, dill pickles and mustard is surprisingly delicious.

Answer

Prosciutto and arugula will usually be what I go for in a restaurant. If I know the place I'm dining serves a pie with a thicker crust, I might go for chicken, bacon, and spinach. For making my own, I've recently discovered peppered salami. And I love a good classic Margherita.

Answer

Garlic, mushrooms, jalapenos and extra cheese!

Answer

I like most of the standard toppings including anchovies. OK don't laugh but one night years ago when wifie was gone my son and I took a frozen pizza out of the freezer and thin sliced - wait for it - SPAM laid it on the pizza and oven baked it, it was good! probably this would be popular in Hawaii where Spam is poipular.haha

Answer

Mushrooms and olives.

Tuna, caramelized red onions, and olives.

Answer

Go to pizza: Black olive - mushroom - pepperoni - mozzarella.

Best pizza in my life: In Venice .. tomato sauce - fresh mozzarella - fresh basil.

Answer

Onion, mushroom, black olives - I'm a happy eater with just those.

Answer

Sausage, onions, mushrooms, jalapenos and fresh diced tomatoes.

Nice to haves - bacon and artichokes

Answer

Plain...sauce, mozz, fresh basil. But when feeling adventurous, fried eggplan or black olives.

Answer

Sausage, mushrooms & black olives.

Answer

Pepe's in New Haven for a white clam pie. Fresh Rhode Island clams, garlic, olive oil.

Answer

Pepperoni, GREEN olives and caramelized onions. I don't know why so few pizza places carry green olives but they are a divine combination with sweet onions and spicy pepperoni. I also really love banana peppers, but DH doesn't, so I rarely get them. 

I make a delicious sausage and shredded Brussels sprout pizza at home as well, but that's not a combo you're likely to find in a shop.

Answer

is there anything that isn't good on a pizza, LOL!

my top, "go to" anytime favorite combos are:

caramelized onions, spinach and mushroom

artichoke hearts, sausage and ricotta

a simple margarita-thin layer sauce, fresh basil, fresh mozz.

There are plenty of other combos I LOVE but those are the ones I make on an almost weekly basis.

Answer

I like mozzarella, tomato and fresh basil, no sauce. If I'm doing a sauce, I like adding anchovies to the list.

Answer

Ground beef and bacon - preferably on a nice thin, crispy crust.

Answer

Our fave Italian-based restaurant can top a pizza with a runny egg. Put right in the middle of the pie and then cut up. Traditional, I'm sure not but quite scrumptious.

No pineapple. No ham. Yes to bulk Italian sausage. And on and on.

Answer

I start pretty plain:

Extra red sauce
Extra cheese
Pepperoni

Then, work up:

Artichoke hearts
Gorgonzola
Sun-dried tomatoes
Green olives

Hunt

Answer

I love mushroom pizza, so when I am making my own, I like to use a combination of white mushrooms, crimini, and portobella. It gives the pizza such a deep rich flavor. Sometimes I like to kick it up with some sauteed mushrooms added as well.

Answer

My favorite is a whole wheat crust topped with red sauce (I use Sauces n Love tomato basil or marinara), small pieces of smoked mozzarella, steamed broccoli and walnuts. I sprinkle a little bit of grated parm on the broccoli to keep it from burning and bake.

My second favorite is caramelized onions, fennel seed, dried mission figs and goat cheese.

Answer

White sauce, spinach (cooked), garlic and a variety of olives. I can't get enough. Also, there's a frozen pizza from Target (don't judge) that is incredible. Goat cheese and sun dried tomato with spinach.

Answer

Homemade crust to start. Then a good tomato sauce, a combination of grated Italian cheeses, sliced green peppers, thinly sliced onion, sauteed mushroom slices, pepperoni, sliced cured black olives, sprinkled with Italian herbs, fresh basil in summer and some crushed red pepper, and then a sprinkle of evoo. Some times if I have it, cooked Italian sausage or Chourico iinstead of pepperoni. I try not to overdo any of the toppings because I hate a soggy pizza. Also I sprinkle the cheese on after the tomato sauce and before the other toppings because I like the veggies to brown slightly in the hot oven.

Answer

One of the local places makes a chicken marsala pizza that my husband and son enjoy once in a while. I've tried duplicating it but they both prefer the local guys over mine.

I'm a veggie pizza lover. light on the cheese. big on the thin crust char.

In the summer I'll make a white clam sauce pie.

And the occasional buffalo chicken pizza can be interesting...if blue cheese is added.

Answer

Our household favorite : 

Top dough with olive oil, sprinkle on good helping of mozzarella, cover with a layer of de-stemmed grape leaves soaked in water. Top with sliced tomatoes, blanched pea pods, ricotta, canned mushrooms (fresh don't seem as good for this dish) black olives, sprinkle of garlic and Italian herbs. We vary the meats each time, sometimes pepperoni--others browned Italian sausage.

Answer

A tough question with so many variables. Home-made or not, freshness of ingredients, expertise of the pizzaiolo, how hungry/inebriated/stoned at the time, and most important (to me, anyway) is the quality of the crust. 

90% of the pizza I eat, I make myself and I make a superior crust. My benchmark for perfect pizza is, like many others, the first one I ever ate. That would have been around 1954 at the Union Hotel in Whitehouse Station NJ and made by the teenage son of the German proprietor. Strange but true. Wonderful thin crust, slightly charred, a scant painting of simple sauce, and a light hand with just the right amount of high quality mozz. So "delicate", groups of 4 would often split one for an appetizer. 

If it were up to me, that's the way my family would eat pizza. However, they prefer something a bit more substantial so I try and accomodate. The most popular toppings are:
Pepperoni - I use Molinari, sliced thin, and cooked on top until it "cups" with a small puddle of "nectar" in each slice.
Mushrooms - sliced fresh and sauteed until they give up most of their moisture and become slightly browned.
Sausage - Sweet with fennel, sliced thin.
Onion - Carmelized. Vidalias when in season.
For the family, I also use a more liberal dose of sauce and cheese. 

On occasion, I make a white pizza with Red Bliss potatoes, mozz, parm, and a bit of Rosemary. A big hit with everyone is a white version with mozz, spinach, bacon, garlic, and parm with a nod to Cap's Pizza in Vero Beach FL. 

On those rare occasions when I'm eating pizza out, I'm more apt to try some weird (to me) toppings. I even had a Hawaiian one time!

Answer

number one favorite bbq chicken pizza. BBQ sauce, chicken pieces, cheese, cilantro ( the chicken is optional, it's just as good without it)

Sausage and wild mushrooms sautéed in butter with fresh sage

pepperoni and pineapple

tomato, basil and cheese

deep dish topped with fresh motz that was marinated in oil and herbs, diced tomato and rolled up prosciutto sliced, salt and pepper

Those are what I usually make

Answer

White clam sauce, bacon and mozzarella and pec Romano.

Answer

Pic

Answer

Pesto, shrimp, sliced tomato, scallions and fontina. And some red pepper flakes.

Answer

Two faves on thin homemade crust:
--light marinara sauce with shaved ham, marinated artichoke hearts, fresh mozzarella
--pesto, fresh asparagus, parmesan, pine nuts, fresh mozzarella, and two minutes before it finishes cooking at 500 degrees, I drop an egg onto the center so it's runny. Amazing!!

Answer

I am not a vegetarian but I am a veggie fiend, my husband on the other hand is a meat lover all the way! My favourite pizza is lots of mushrooms, olives, green peppers, hot peppers, sun dried tomatoes (this is everything my husband won’t touch with a 10 foot pole!) with extra sauce and thin crust.

Answer

Jalepenos & pineapple, pear & Gorgonzola, or a simple margharita.

Answer

Spicy sausage, mushrooms and green peppers. But my all time fave pizza is Mellow Mushroom Bayou Bleu which is Spicy bleu cheese base topped with all natural grilled shrimp and Andouille sausage covered in mozzarella cheese and garnished with chives

Answer

Any kind of mushrooms, bufala mozzarella, asparagus, spinach, tomatoes. Not all together necessarily, those are just my favorite. Give me a good cheese and sauce and that is really all I need though.

Answer

I wanted to add that if I have to have meat, it would be prosciutto. I don't like artsy pizza with fruit or blue cheese. Simple is my fav.

Answer

Margarita Pizza plain and simply delicious

Answer

When I ate pizza at Sorbillo, in Naples, I realized that great pizza needs no toppings but tomato sauce and cheese; I went for the fresh buffalo mozzarella once, but it exuded too much liquid.

Here, I have a friend with a pizza oven. Her combos are unusual and always excellent. One secret is not too heavy a hand with the toppings.

I often bring along my jar of salt-packed anchovies from Sicily. A few fillets draped on the pizza AFTER it is cooked is fabulous. It's a crime to cook anchovies on top of a pizza.

Answer

Had a day-after-Christmas Christmas (when one of your kids gets a divorce and lives 600 miles away, it changes things!), and one day for lunch my 10 year old grandson wanted pizza. DELIVERY pizza! Well, I can't stand Papa John's because their sauce is just toooooo sweet for me, so we compromised on Domino's. I think the last time I had Domino's Pizza was about a gazillion or two years ago and it was baaaaaddd... It has changed! So I ordered a bunch of medium pizzas, mostly pepperoni, but for me I ordered one they described as this:

"Whole: No Robust Inspired Tomato Sauce, Double Feta Cheese, Double Shredded Parmesan, Double Spinach, White Sauce" 

It was on a "pan" crust. I do NOT want to know the calorie count NOR the fat content, but damn, it was GOOD! Maybe I'll order another next Christmas...??? Hey, once a year couldn't hurt, right? '-)

Answer

Supreme. Basic and awesome.

Answer

My 2 favorite pizzas are;
white with clams and garlic
Sicilian with sausage and hot peppers

Answer

Pepperoni At least a good solid spicy pepperoni stands alone. If held down and tied you cam up some peppers on it

Answer

One of the best topping combination I've ever had was thin slices of lemon (skin and all) and ricotta at Arizmendi Bakery in SF over a decade ago. 

The other super memorable topping was a basic magherita in Naples - superb mozzarella di buffala.

Answer

Mine is blue crab, Calabrian peppers, and pesto.

Another is turkey pepperoni, mushrooms, Calabrian peppers, pineapple and pesto

Then my all veggie pizza Is great too

Answer

When making my own, I like to try different local cheeses like: Muenster, brick cheese or gouda. Smoked gouda would be too pricey, so I buy this nice fresh soft gouda for pizza. Never use juusto in pizza.

Topics

Locations

Your post has been published!

what are your fav pizza topping combinations?

Chowhound Recommends

Food Trends

This Grilled Pizza Is Better Than Any Burger You've Eaten All Summer Long

Discussion Summary

Product

Juusto Baked Bread Cheese with Bacon

More from Chowhound

Guides

The Ultimate Spring Produce Guide: What's in Season & How to Use It

Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

Guides

How to Care for Enameled Cast Iron So It Lasts a Lifetime

Home

The Best Tool to Clean a Wood Cutting Board Is Probably in Your Compost Bin

Trending Discussions

Chowhound Recipes That You are Saving

A Final Goodbye for Chowhound

Favorite Chowhound Memories

NY Times: Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate

January–April 2022 Baking COTM: DESSERT PERSON by Claire Saffitz

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

Chowhound

Policies

Community

Editorial

Content