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What is your most controversial pizza topping?

 
Steward of piddlers
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Okay, maybe not TRULY controversial but rather what is the most unique pizza topping that you like on pizza.



I know some people like anchovies, others pineapple, and even some folks like dessert pizza!

So, please share with everyone your pizza topping take on life and perhaps find something new to try?

 
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Hotdogs.

Slice them up and spread them around. Very delicious... and so many people give me weird looks.
 
Timothy Norton
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Personally, I really enjoy green olives on my pizza but that is shunned in proper New York pizzerias. Good thing I can make it at home however way I want!

To be truly controversial, I enjoy a ranch dressing dip with my pizza. I'm still trying to come up with a good from-scratch ranch recipe. Hook a fella up if you have one to share!
 
out to pasture
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My son always makes his with banana.

Mercifully I don't have any photos of his speciality - banana and fried egg...
banana-pizza.jpg
[banana_pizza.jpg]
 
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Our daughter only eats ham and pineapple pizza.

To my husband my favorite pizza would be controversial.

I like Supreme Pizza.

What I eat might be controversial to me though it is what dear hubby likes: pepperoni.
 
master pollinator
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Sometimes I like a little pineapple on my pizza. To the haters who say 'fruit doesn't belong on pizza," what about your tomato sauce? Tomatoes are a fruit.
 
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Garlic mustard! Some people hate garlic mustard, as a food or as a plant. The idea of it, that is. But if you make sure it is not too concentrated and bitter you can pass it off as delicious ordinary pizza. Or stir fry or soup or whatever you’re making.

I think the least controversial on the other hand is ramps.

Hollyhock leaves might also be quite controversial. I must have made a hollyhock leaf pizza at some point last year.

I’m not eating wheat now though so all my pizzas might turn into tacos.
 
pollinator
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Pesto made with basil and pinenuts / cheese / peeled and halved raw shrimp (or prawns as we know them)
Cooked and chopped spinach mixed into the tomato sauce base, then proceed with cheese/ pepperoni / anchovies / black and or green olives / sliced capsicum.
Cooked minced beef with onion & mushrooms/ cheese and whatever . . . sometimes the mince will have chili etc. added, being leftovers from tacos.
The fewer the veggies, the more a green salad is required.
 
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I suppose pineapple must be the most "controversial" thing I put on pizza, though it's a silly controversy. Is whole roasted garlic cloves weird...we love them! I know spinach is common, but we sometimes use random wilted greens -- wild arugula, sorrel, a little baby dandelion, chard, etc. Sichuanese pickled vegetables and sesame oil was interesting but felt weird with cheese.
 
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Hummus, as a cheap substitute for vegan   cheese.
Turns out so good the meat eaters devour it too!
 
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A friend made pizza with barbecue sauce instead of tomato, roast chicken and mashed potatoes as toppings. it was fabulous.

As for weird toppings.... after living in Brazil and Japan, I have seen pretty much everything you could imagine on a pizza.... at this point all I want is good tomato sauce, a bit of cheese, some extra garlic and pepperoni, anything else is beyond me. Don't get me started on sweet pizza....
 
Maieshe Ljin
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William Bronson wrote:Hummus, as a cheap substitute for vegan   cheese.
Turns out so good the meat eaters devour it too!



This just reminded me! It isn’t even pizza topping, but I once made a pizza—last spring it was—using Japanese knotweed sauce in place of tomato sauce.

It wasn’t savory like a tomato pizza but was interesting in its own right.

Anyway that sounds delicious!

Christopher Weeks wrote:.  I know spinach is common, but we sometimes use random wilted greens -- wild arugula, sorrel, a little baby dandelion, chard, etc.



I consider this to be required for a good pizza but that is just me.
 
William Bronson
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I had no idea that knotweed was sweet instead of savory!

As for sauce, on pizza making days I always make a white sauce that is mostly garlic, and it's a favorite choice.
Mind you, my tomato sauce is 1/3 to 1/4 garlic by volume...

I once made a Thanksgiving pizza with a crust made of stuffing.
It was great, but a lot of extra work during our busiest holiday, which is why it only happened once.
 
Maieshe Ljin
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I would not say knotweed sauce is sweet—more like sour. Tomatoes are sour too (and sweet!) but have a savory component that is prominent.
 
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Mash potatoes are pretty good on pizza.  If you like egg, make a well and crack an egg or two in there seconds before adding the cheese and popping it in the oven so the egg doesn't get away.

Pickled carrots, tuna, fetta, and capers make a tasty combo. Not my everyday, but nice.

My favourite so far is leftovers spaghetti and not too much cheese.  It was a Christmas dinner and the shops were closed.  I had miscalculated how much tomato sauce I had and used it all in the sauce the day before. If the oven is hot enough, the pasta crisps up on top and makes delightful texture.

Pasta in an onion sauce also works well if there are no tomatoes.
 
r ranson
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Butter chicken leftovers, with heaps of sauce and real mozzarella for the cheese topping.
 
r ranson
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Come to think of it, pizza used to be my main leftover delivery system when I was short on cash and living alone.  Some toppings worked well, others...um...even pizza cannot make burnt meatloaf taste any better.

Flour, sugar, yeast were some of the cheapest ingredients, so I would make some bread, then nip some dough off for a pizza after the first rise and to help get the oven nice and hot for the bread baking.  
 
Christopher Weeks
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William Bronson wrote: I had no idea that knotweed was sweet instead of savory!


Maieshe Ljin wrote:I would not say knotweed sauce is sweet—more like sour. Tomatoes are sour too (and sweet!) but have a savory component that is prominent.


It sounds like you're describing umami -- good tomatoes are rich in glutamates.
 
Maieshe Ljin
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Christopher Weeks wrote:
It sounds like you're describing umami -- good tomatoes are rich in glutamates.



Yes, indeed that is what I was conveying. I had heard it translated as savory but perhaps that word has a different meaning depending on the context.
 
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I saw a sardine pizza once … never tasted it.
 
master pollinator
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Leeks. Milder than onions, still hits that allium note, and they soften quickly at high heat.
 
gardener
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Pesto is great on pizza!
 
Rusticator
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I had shrimp pizza for lunch today, with fresh tomatoes and red onions. It was pretty darn good!
 
r ranson
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Don't know where between controversial and normal this sits.  Any fermented cabbage, but kim chi tastes best.  Try to squeeze the cabbage between some paper towels first to get as much moisture gone as possible to avoid soggy crust
 
pollinator
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Lamb sausage on a Mediteranean pizza, sounds odd but tastes better than I ever thought it would.

thinly sliced apples, back when we used to have the apple festival at the local nursery each autumn one year they had this tasty pizza with apple, and it was good, sweet balsamic base and some sort of cheese, I'd love to find that again.
 
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Garlic. The more the better.
 
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I love pizza with Ansjovis and dried chili, otherwise ham & egg & chili
 
r ranson
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Jr Hill wrote:Garlic. The more the better.



Best pizza ever.
 
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Rose-hip purée in place of tomatoes in pizza sauce is surprisingly on point. Combined with all the other aromatics you might find in a tomato based pizza sauce, (herbs, garlic, etc.) you might not even guess it didn’t contain tomato.
 
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Garlic, spinach or arugula and goats cheese - yummm.
 
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Timothy Norton wrote:

So, please share with everyone your pizza topping take on life and perhaps find something new to try?



Forget about pineapple. Kiwi Fruit. It's fantastic.
 
Thekla McDaniels
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A combination of sliced fresh tree ripe peaches, if you live near a peach tree, prosciutto and I can’t remember what kind of cheeses, but this is a seasonal pizza in a prime peach growing region pizza restaurant

Excellent!

Also good are equally ripe apricots with a spicy salty meat like salami etc, and sliced apples with Canadian bacon, or salty spicy meat

Choice of sauces of course
 
pollinator
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I think of it doesn’t have pepperoncinis, or some kind of pickled hot pepper, a pizza has failed to realize its potential, and I am disappointed.
 
Tereza Okava
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Thekla McDaniels wrote:A combination of sliced fresh tree ripe peaches,


Oh man I've had this and it's just amazing. especially if the peaches get a bit grilled and caramelized....
 
Timothy Norton
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Ben Zumeta wrote:I think of it doesn’t have pepperoncinis, or some kind of pickled hot pepper, a pizza has failed to realize its potential, and I am disappointed.



You have inspired my next pizza. I never have tried picked hot pepper on a pie before!

Thank you for that suggestion, it sounds delightful.
 
r ranson
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I asked some friends.

Mash potatoes
Eggs
Prosciutto

And one I can't wait to try: brussel sprouts
 
pollinator
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Thanks for all the great ideas.  I need to go make some pizza dough now.

Mine is red sauce, garlic (a lot), a hint of chili oil, spinach, diced nopales and chicken (no cheese).  The lack of fats from the cheese really sharpen the flavors.  The spinach protects the garlic from burning and crisps up nicely, and the nopales and chicken have a chance to brown up nicely.

Alternatively, (and I'm sure in terribly bad form) an Indian Pizza from Zante's back in San Francisco if I am ever there.  There is no topping selection, you get what they give you, but it is always amazing.
 
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