What do you like on your pizza?

I know there's been several pizza threads before (thin versus deep dish, how to make, etc) yet I don't recall one in regards to favorite toppings. Or I simply missed it perhaps. I'm sure there probably has been one.

We are contemplating a pizza this evening and, as our mouths water in anticipation, I thought what better time than to come on here and start a toppings thread! Just for the fun of it...

I also suspect that the preferences may vary dramatically, for pizza is one of those foods where I've heard everything from cheese-only all the way to toppings that I wouldn't have thought would come anywhere near a traditional pizza.

We typically get deluxe versions of pizzas and are "happy go lucky" in our approach to most toppings. In other words, as long as the toppings are a casual mix of "traditional ones", then it's all good. It is pizza after all!

There are certain toppings such as olives and peppers that I like in a more conservative fashion so that they aren't overpowering the pizza. But I think any three-way mix or more of traditional toppings will make for a delicious pizza (in theory). Thus, I typically say my favorite toppings are simply a "deluxe" mix of some scrumptious sort.

So what toppings make your perfect pizza "perfect"?

Jeff

Thin crust drenched in olive oil and extra garlic, cheese, fresh tomatoes, and parmesan is my favorite. Always a thin crust with the toppings right to the edge, never a fat, naked edge.
Sometimes a vegetarian pizza with a good pizza sauce, onions, garlic, artichoke hearts, zucchini, olives, parmesan. I used to really love the meaty pizzas with all the goodies, but anymore they are too filling.

The crust (thin please) is the start to a great pizza. Too many toppings detract from the crust so I like to keep the toppings to a minimum:

Tomato sauce or fresh tomatoes in season
Fresh mozzarella
Garlic
Fresh basil

That's it.

[Robin Garr]

The crust (thin please) is the start to a great pizza. Too many toppings detract from the crust so I like to keep the toppings to a minimum:

Tomato sauce or fresh tomatoes in season
Fresh mozzarella
Garlic
Fresh basil

That's it.

In other words, a classic Margherita, although purists might question the addition of garlic. (I wouldn't object. )

Anything from the simplest margarita to those with chorizo sausages, true pepperoni sausage, green and red peppers, tomatoes, basil, many other herbs. From mild in flavor to out-and-out hot. Many, many combinations work for me but those with pineapple, bananas, guava and many other tropical fruits are abominations.

And, although I can eat a slice here and there from a street-side stand, my favorites are of thin, just crisp enough crust that in itself is so flavorful that it worth eating on its own.

Best
Rogov

Goat/sheep cheese and eggplant slices.

I agree with all the intelligent people that it's best to have minimal toppings. For us, usually sauce, cheese, herbs, and one (or maximum two) vegetable toppings.

We make pizza at home every weekend, so like the rest of our cooking the pizza toppings follow the seasons. In the summer fresh tomato sauce is a must, along with basil. I love eggplant and like to use it on pizza, but sometimes it gets a bit too heavy. Another favorite summer pizza is roasted slices of zucchini/squash and soft blue cheese (e.g. gorgonzola dolce). Depending on how soft and liquid the cheese is, it is not always even necessary to have another sauce.

The trick comes later in summer when tomatoes and red peppers are at their peak. I love both ingredients but they can get a bit too sweet together on the pizza, and obviously the colors are redundant. As we get further into winter and I tire of making tomato sauce from canned tomatoes, sometimes I roast red peppers (ok, not fully seasonal) for a sauce.

One of our classic fall/winter pizzas is tomato sauce, really good mushrooms (whatever looked best at the market) and then herbs/cheese. I like Taleggio a lot on this one. But I can also do a sheep's cheese aged enough to have flavor but not too aged so that it won't melt.

I'm also much more likely to sprinkle olives on the pizza in winter, especially if I'm opening a Northern Rhone syrah.

Clams, olive oil, garlic, parsley, scant parmesan cheese.

Clams, olive oil, garlic, parsley, scant parmesan cheese.

Carrie, do you use fresh clams? I do believe this is the first time I have seen clams and pizza in the same sentence!

Clams, olive oil, garlic, parsley, scant parmesan cheese.

Carrie, do you use fresh clams? I do believe this is the first time I have seen clams and pizza in the same sentence!

Although I not a big fan, but Pepe's pizza in New Haven, Ct has been making fresh clam pizza for many, many, years. Google Pepe's Pizza.

Oh yes......clams!!! Fresh clams, one positioned in the center of what will become each slice, and if possible that with a lightly poached, well peppered, egg topping each clam. Oyez, oyez.

Carrie FTW.

What DON'T I like on pizza would be a better question! Pineapple is the most common topping that I find completely unacceptable. (I think the only pizza I've had with fruit that I liked was a pear-gorgonzola one that FLDG'er Dave R. made for me a few years back.) I've had a barbecued chicken pizza that wasn't awful but wasn't very good, either. I can also go along with the idea that you don't want too many things piled up on one pizza.

But beyond that, the combo of a good crust, some cheese, maybe some sauce, and a couple of meats/veggies/egg/whatever is just so darned good that it's hard for a topping to screw it up too much.

Linguica and mushrooms, and kalamata olives if I'm in the mood. On a thin crust.

John

Usually just a margherita, but also enjoy onions, peppers, mushrooms, broccolli on occasion, and sometimes olives.

Pepperoni & mushrooms
OR
Sausage, olives and hot peppers

In a restaurant:

Tomato sauce base topped with olives, capers and anchovies

At home:

Tomato base topped with onion, pepper, mushrooms, olives and anchovies.

One of the best pizzas I ever ate was in Rome. We were visiting friends of friends in the Trastevere, and she sent out for pizzas. I can't remember just what was on it but it didn't have a cluttered or jumbled look, and the thing I remember most was that there was an EGG sitting on this pizza, just cracked on top and "fried" in the oven. The pizza itself was very thin and baked to a crispy crunch. I think there were thin-sliced meats and I presume there was some mozzarella and of course tomato sauce. But it made such a visual impact to see the egg, that's all I really remember, plus the flavors which were terrific.

I found an image, a little large to post, click below...

http://studentdev.jour.unr.edu/italy/wp ... 24x768.jpg

I remember a summer day a few years ago. I was "downtown" and it was lunchtime. I was hungry and I was outside a pizzeria that I had not tried before. I was "on the go" so I wanted a small personal pizza I could eat as I navigated city streets. I went in and ordered a veggie pizza, and when asked which veggies, I said surprise me. The young lady then asked what I didn't like, and I said guys! she broke up to where the cooks asked what was so funny and she bought my iced tea since I had made her laugh! Who says I am just a curmudgeon?

[David M. Bueker]

Virtually the only pizza I make anymore: whole wheat & herb crust, topped with a touch of sauce then spinach, basil, cheese, garlic and pine nuts.

Clams, olive oil, garlic, parsley, scant parmesan cheese.

Carrie, do you use fresh clams? I do believe this is the first time I have seen clams and pizza in the same sentence!

Hi Karen, they are pretty popular in New England from where we just returned. Redwinger is right...apparently they originated from Pepe's in CT. (David B, have you been there?) We first had one at Todd English's restaurant "Fig's" in Boston and fell in love immediately. I made mental notes and can now make them at home--I use Todd English's pizza crust recipe, we love the nuttiness it gets from the whole wheat flour. http://www.toddenglish.com/Recipes/Pizza/pizzadough_card.html
Karen, I don't use fresh, just canned clams that I drain (mostly) and toss with the olive oil, garlic and actually a tiny bit of white wine. Grate some cheese over the top, bake as usual. When finished, top with chopped Italian parsley. Divine.

Jeff G. I'm flattered.