Either kalamata or green olives. I like green olives with pepperoni, kalamata usually by themselves.
Another all-timer is anchovies + mushroom. It's basically a fish stew if done the right way
this post was submitted on 20 Mar 2025
75 points (98.7% liked)
Asklemmy
46753 readers
1118 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy π
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
Next time you try pizza; try crab.
In this economy???
I love artichoke hearts on my pizza but most places don't have that option. My favorite pizza is a pesto sauce with feta, artichoke hearts, fresh tomatoes, and maybe trace amounts of ham.
I had pear slices on a pizza once expecting it to be kinda weird at best, and it was genuinely fantastic.
Add gorgonzola or some other blue cheese, had one like that recently, and though I absolutely loathe Hawaii pizza, the pear and blue cheese combo blew me away.
Crack an egg on it
Whites got on first then bake most of the way before adding the yolks! That way your pizza has built in dip packets!!
Pineapple, and yes, I will die on this hill!
Also, sundried tomatoes
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.
Worst is tomato slices. Waaaayyyy too watery. It is like someone left your pizza out in the rain.
I don't think that I can take it 'cause it took so long to bake it
It'll be okay as long as you have that recipe again
Salami, really thin slices or diced summer suasage.
I have two go-to combos that never fail me:
- bacon and pineapple
- pepperoni and bananna peppers
Both are also fire as hell with TajΓn, more specifically the former.
I order the vegetarian pizza because I like all the vegetables but then I add two toppings of meat because I like meat.
Artichoke hearts
Prosciutto
Black olives
Pepperoni, pineapple, and red onion is my go to.
Pineapple. Of all the people that hate it, I'm not convinced the majority have tried it (exceptions for those who hate pineapple on its own)
Edit: also it's best on white pizza
I love pineapple and really strongly dislike it on pizza. The only time I've had "acceptable" pineapple on pizza is when it was chopped up really tiny and I could barely taste it.
My problem with pineapple on pizza is,
- Hot/warm pineapple is gross.
- Pineapple makes the pizza watery.
- Pineapple adds a sweetness that a pizza just doesn't need. It detracts from other flavors.
- Again hot/warm pineapple tastes gross.
I think I'd like it if the pineapple were in smaller pieces so it doesn't overwhelm everything else. "Pizza...pizza...PINEAPPLE...pizza..."
I disagree, I like large chunks of pineapple. Small chunks usually turn to mush
Def agree but the experience may vary greatly from "best you ever had" to "dfq this is trash" depending on the freshness of the pineapple and the skill/determination of the cook. Like pineapple pizza is hard to get right but if you get it right it's extremely good
load more comments
(3 replies)
No one mentioned goat cheese+honey ? Maybe just an European thing !
I'd never have even considered honey, but "hot honey" stuff has started becoming popular and it is pretty great so I bet honey on pizza works well.
chèvre-miel
I've never seen that combination outside of France
In some parts of Germany, Belgium and Netherlands too !
egg pizza
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.
load more comments
(1 replies)
I love adding black olives or banana peppers to pizza along with a meat (usually pepperoni or meatball). Banana peppers specifically give it the contrasting flavor that I think people like from adding pineapple to a pizza, but without being so pineapple.
Banana peppers and black olives, same here.
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 jalapeΓ±os.
Blue cheese, fig, and caramelized onion.
Pesto as the sauce under the cheese and fresh or sun dried tomatoes on top.
Is pepperoni and jalapeΓ±os 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.
load more comments
(5 replies)
Sundried tomatoes. Goat cheese.
Crack, smack, and angel dust.
What's a big ass turtle gonna know about pizza anyway
I don't know. But they sure do seem to love their 'za.
Careful there, I have it on good authority that this particularly large turtle has an attitude.
shallots!
Fig jam. A local place makes a fig jam and bacon artisanal pizza that's to die for.
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.
load more comments
(2 replies)
view more: next βΊ