Fresh tomatoes whether it’s grape, cherry, beefsteak, or roma add a nice juicy bite every once in a while
The underrated combos is where the gains are.
Anchovies with olives and capers.
We all know pineapple and Canadian bacon (can also be Spam).
Pepperoni and jalapeños.
Blue cheese, fig, and caramelized onion.
Pesto as the sauce under the cheese and fresh or sun dried tomatoes on top.
Anchovies with olives and capers.
Salt, salt and salt? I’m on board, but I wonder how many other people would be.
Capers are pickled, so they bring the acid, along with the tomato sauce. The rest is major umami punch, but you go veeeery sparingly.
Is pepperoni and jalapeños not super common?
In the UK, that’s called ‘an american’
Not really. I’ve only seen it at a couple local type places. No large chain has it as a standard combination. TBH, that’s kind of weird to peg that of all things as “an American” slice.
Feta. Sure, pizza tends to be already covered in cheese, but this is different cheese, and that is a good thing. I think it goes well with some of my other faves, such as green olives, pineapple, banana peppers.
Salami. It’s like pepperoni, but different.
Alfredo sauce instead of tomato sauce, together with a few toppings like chicken and red onion, is heavenly, and doesn’t seem to cause heartburn.
I mentioned it in another comment, but palak paneer pizza includes both mozzarella AND squeaky paneer cheese. It’s great. I agree about the feta: “different cheese” is important.
Palak paneer! Baltimore, queen of Indian Pizza. Someone on here mentioned feta – try some squeaky paneer, instead! This gem really needs to be made elsewhere.
Spinach and extra cheese are already ubiquitous toppings for pizza so now that you mention it I’m a little surprised palak paneer hasn’t taken off. I can see it happening in Rhode Island, where there’s both a lot of Italian and Indian cuisine.
egg pizza
Anchovy. It’s a nice salty kick with a lot of umami
And some olives, capers and garlic
They need to put them on caesar salads more
Isn’t it enough to have them in the dressing?
I’m not tasting them in most restaurant dressings.
Crack, smack, and angel dust.
What’s a big ass turtle gonna know about pizza anyway
Careful there, I have it on good authority that this particularly large turtle has an attitude.
I don’t know. But they sure do seem to love their 'za.
Don’t know if it’s underrated: margherita. Simple, delicious.
I have to say I’m loving the pineapple renaissance.
I’m biased because I’ve liked Hawaiian pizza since I was a kid but I still think the pineapple hate was overblown by a small and loud group of people who probably get upset when their peas touch their mashed potatoes
FETA CHEESE!
Feta, capicola, sliced black olives. Perfection.
Pineapple, and yes, I will die on this hill!
Also, sundried tomatoes
Caramelized Onions.
Not a topping, but underrated: ricotta instead of tomato sauce. So good!
Caramelized onions are really good on pizza
Roasted potatoes paired with chicken or beef and onion
Also pears, blue cheese, candied pecans, and balsamic glaze
You had me up to the balsamic. There’s too much funk for me there.
Worst is tomato slices. Waaaayyyy too watery. It is like someone left your pizza out in the rain.
Fig jam. A local place makes a fig jam and bacon artisanal pizza that’s to die for.
Tapatio hot sauce (or Valentinos), Crystal hot sauce, garlic powder, salt, pepper, sriracha.
All on the same pizza.
Recipe for a toilet Hyphlosion
Tastebuds: That’s Future Hyphlosion’s problem.
