What is your most controversial pizza topping?

Chili.  Just put leftover chili on a pizza crust, cover it in mozz and cheddar, and add a dollop of sour cream to your plate.  My wife and I have been making this with our leftover chili for the past 10 years.  It helps that chili is one of my favorite foods.

Kimchi or sauerkraut. Live stuff put on after the pizza has been cooked just before cutting. Usually some hot sauce too.

Riona Abhainn wrote: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.

I am most definitely trying lamb and artichokes on a neutral white sauce pizza (or maybe a thicker avogolememo sauce) on the next round of Pizza trials at my house. And I'm not opposed to an Apple Pizza on a theoretical level but I think it's a stretch to use a pizza dough base for a desserty thing that would clearly be better on a sweet dough base, regardless of the cheese used.

But I'm here to complain about pizza people who color outside the lines of good taste. And for me, that's Japan pizza dressed with mayonnaise. Mayonnaise! Which is still debated world-wide by the condiment kings regarding its status as a condiment. And, let's not even get into "Japanese" mayonnaise, which is sweeter and softer than Western mayonnaise. It's just gross -- and just, NO.

To add insult to injury, the so-called condiment is applied liberally to, ah (the squeamish should look away now) squid pizza. Yet another abomination.

Clearly, some cultural culinary issues are simply not translatable.

I’m making a big batch of knotweed paste today and wondering, did I add onions and garlic to the knotweed sauce? Maybe that was why it didn’t taste savory.

I am an adventurous eater, so for me this is weird and controversial:
My favorite topping is NOTHING!! NAKED!... except for the tomato sauce and mozzarella it wore when it
came in my door.  Occasionally I'll add red pepper flakes and/or a sprinkle of dried, not fresh, oregano.

Susan Mené wrote:My favorite topping is NOTHING!!

I also hail from the land of great pizza (didn't realize what a luxury that was til I left) and I have to say I agree with you 100%. The best pizza has no topping at all. It's been a long, long time since I've had a pizza good enough to stand on its own without any fripperies (I can remember specifically, in fact, a slice I grabbed to eat later on the bus as I raced through Manhattan doing the airport-train-bus dance to catch a quick visit with my mother between flights a few years ago). You all who have pizza you love, treasure it. I can make a mean pizza but there's just something about city slice pizza that I can't replicate.