ReanuKeevesUnderrated pizza toppings?
Arugula adds a sharp flavor that really pairs with cheese well. Might be controversial, but I’m a big fan of the salad pizzas. The best tend to be the house salads of romaine, red onion, tomato, and olives up ended atop a good thin crust pizza with plenty of sauce.
Edit: Oh!! If making an arugula salad pizza, I find it works best when paired with something incredibly salty, like anchovy, used very sparingly, some thinly sliced pecorino romano, and a drizzle of good balsamic (that thick shit, not the watery cheapo one). Throw some halved sweet cherry tomatoes on there and some thin sliced onions? Oh! One of my favorite meals after a night of drinking.
Do you cook it with the arugula, or add it after? I need more info about salad pizza. I think this could be it for me.
You add the arugula and the salad after the base is cooked. Some places cook it with sauce only and add shredded uncooked mozzarella, some cook it with minimal cheese on the pie and add the shaved cheese on the salad. Dealer’s choice.
Edit: bf is insisting the no cooked cheese is best, with a light vinaigrette. I think it’s worth playing around with it. But a lil dressing is nice.
swelter_sparkI’ve seen BLT pizza, which sounds similar. I didn’t know salad pizza was a thing. It sounds like it might be really good or really bad depending on the freshness of the ingredients and the balance of softness to crispiness.
Chives, fresh or dry. It started as a joke when a buddy and I made the pizza from System of a Down’s Chik N’ Stu song and I’ve never gone back.
Fresh, they bring this green crispness that contrasts really well with the other ingredients. Dry chives burn a little in the baking process but in all the right ways, giving the whole pizza a deep smoky taste that feels amazing.
Chives, fresh or dry. It started as a joke when a buddy and I made the pizza from System of a Down’s Chik N’ Stu song and I’ve never gone back.
Fresh, they bring this green crispness that contrasts really well with the other ingredients. Dry chives burn a little in the baking process but in all the right ways, giving the whole pizza a deep smoky taste that feels amazing.
I love cranberry and camembert pizza
Try it before you judge me: pineapple, anchovies, a tad Tabasco. It’s absolutely brilliant.
We can be friends.
joshchandra… from a distance.
That’s implied. Wouldn’t have it any other way.
I had a really good pizza topped with stinging nettle once.
eezeebeeFeta. 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 agree regarding the Feta (and then Tsatsiki on top, it’s heaven). Otherwise: Margherita is simply the best.
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.
Jalapenos are too important to me to not consider them generally underrated.
gon [he]My toppings of choice are olives, mushrooms, and pineapple.
PerogiBoiKetchup.
This is the first one that I’m second guessing. What other toppings go on ketchup pizza?
Nothing, because if someone puts ketchup on my pizza, it’s going straight in the trash.
What if it’s a no sauce pizza with mac n cheese, hot dog stuffed crust and some squirts of ketchup?
I only put brown mustard on hotdogs, so I think at that point I would just eat a hot dog on a bun covered in Mac and cheese.
I loathe ketchup with every fiber of my being. Other people can use it however they want, but it truly ruins food for me.
Would you classify mint gum as “spicy”?
Where does this assumption come from? I grow a garden full of hot peppers every year and spend all summer eating them.
You can swap out ketchup with sriracha if you’re into that, achieves the same result in the end. Either of those two options on cold pizza is great.
I want to be nice to you but you’re making it very difficult
That’s just pizza sauce without seasoning.
And you’re just a temporary glob of matter 🙃 how reductive can we go?
In Brazil I ate pizza with ketchup and mayo on it all the time. It was a thing there. The ketchup was a bit thinner and less sweet than Heinz.
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.
Pepperoni and jalapenos is my favorite but it is also the kryptonite to my usually indestructible digestive system. I get green peppers instead which is still very good but not the same.
Figs have to be a top contender. I’ve never heard anyone suggest them, yet it’s great. There’s one place I go that serves with prosciutto, fig preserves, and a balsamic glaze.
🤌🤌🤌🤌🤌🤌🤌🤌🤌
Love them figs!
spittingimageAnchovies 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.
Clocks [She/They]I love pineapple, the sweetness goes great with other savory toppings.
Pineapple, sausage, and Jalepeno is my go to because I usually have those in the freezer
Ooo, Salty Sausage or Savory Sausage?
Usually mild italian sausage or I’ll throw some italian seasoning in some ground pork and call it a day
TrashboatMy personal favorite is pineapple, mushroom, and jalapeño. Sweet, savory, and a dash of spiciness. Then I’ll usually add some dried scotch bonnet flakes if I’m eating at home because I’m a fiend for spice and scotch bonnets are delicious
Pineapple with red onion, black olives, and jalapeños
Here in Chicago we enjoy a thin crust with Italian beef and hot giardiniera.
Italian beef sandy in pizza form?
I’m either drooling because that sounds incredible or I’m drooling because I’m having a stroke.
If you get the chance, I highly recommend it.
Spicy beef
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
chocolate. I kid you not, it tasted just awesome. Was a limited edition unfortunately.
I remember having dessert pizzas at pizza hut when I was a kid and they were not for me, it was like drinking a cup of what you thought was root beer but it turns out to be orange juice.
All the power to you though
UltraGiGaGiganticThe blueberry dessert pizza was so good back when pizza hut had lunch buffets
I liked the cinnamon & icing pizza; yes I was a fat kid. Lol
deegeeseFresh corn is weird but gives a similar sweet juicy effect. I like corn+feta+chile peppers
Tapatio hot sauce (or Valentinos), Crystal hot sauce, garlic powder, salt, pepper.
All on the same pizza.
Recipe for a toilet Hyphlosion
Tastebuds: That’s Future Hyphlosion’s problem.
Your body is weak, but so is metal before it is tempered by heat. Your potential is waiting, if you can weather the flames.
Also capsaicin is good for the heart.
It also tastes good.
Yeah, I’m a big fan of pairing habanero with fruit and acid and I bet those would fuckin slap on a pizza