• Welcome to Talking Time's third iteration! If you would like to register for an account, or have already registered but have not yet been confirmed, please read the following:

    1. The CAPTCHA key's answer is "Percy"
    2. Once you've completed the registration process please email us from the email you used for registration at percyreghelper@gmail.com and include the username you used for registration

    Once you have completed these steps, Moderation Staff will be able to get your account approved.

Any Way You Slice It: Talking Time's Top 50 Pizza Toppings

Didn't think of that one, but I definitely wouldn't say no to it in the right combo of toppings!
 
A little goes a long way, for me. I don't remember the last time I had it on pizza, but in other dishes, sometimes they're just kinda chewy and annoying, ha
 
I love them in things, though I agree it's better not to have chunks that are too big. But I don't mind the chewiness at all, really. I don't even like tomatoes that much (at least on their own) but I do like these on a pizza or in a spaghetti sauce.
 
oh man I could have sworn I voted for these.

I love 'em in sandwiches too.
 
Surprised I forgot fresh mozzarella. It really works best on the more salad-y varieties of pizza, but it's kind of a must with those.
 
I find that really heavy cheese cuts the spice and acidity I tend to like in pizza (and most other dishes, really), so fresh mozzarella is not as much my thing. Love a sun-dried tomato, though.
 
Exposition Owl said:
I find that really heavy cheese cuts the spice and acidity I tend to like in pizza (and most other dishes, really), so fresh mozzarella is not as much my thing. Love a sun-dried tomato, though.
Click to expand...
Agreed on all counts.
 
#42
Potatoes
45 Points, 2 Lists, Highest Vote: #2 (Olli)
tmKf8oom.jpg


​
is another one I've never tried, though it is apparently a common topping in Italy (Pizza con patate). Usually thinly sliced and browned in olive oil, and seasoned with herbs. Obviously there are other ways you can use potato on pizza. There is a loaded baked potato pizza recipe online though that sounds like a lot (I would try it).
 
#41
Artichoke (Hearts)
49 Points, 2 Lists, Highest Vote: #11 (Kirin)
9zOrohKm.png

​
Artichokes are a kind of thistle, the part we eat being a flower bud that hasn't bloomed. If you did not know this before today, you are not alone. Neither did I! It is generally not eaten raw, however as it is tough and stringy. Steamed, the leaves can be very good with hollandaise sauce, but it is the artichoke heart, which sits inside the leaves, just above the stem. It is great grilled or pickled, and on pizza. Roasted artichoke hearts have an earthy flavor that works well with meat or on a purely veggie pie.
 
Pizza Luce, one of our local chains in the Minneapolis area, does a baked potato pizza that is to die for.

They have a top tier spinach artichoke dip too. All the hits.
 
I don't think I've ever heard of, let alone tried, potato on a pizza, but I think I'd like to!
 
I voted for a specific style of potato, which I don't think would have been rolled into this one. I've had the sliced kind and enjoyed it, but it didn't make the top-25.
 
I don't think I've had slice potatoes on pizza, now that I think about it.
 
I have had potato on pizzas, usually ones with atypical toppings. It's decent enough. Though now it makes me remember I like bread made with potatoes and am wondering if I could enjoy a pizza made with potato dough.

I feel like I don't give artichokes enough of a chance.
 
Italian potato pizza is indeed great, or at least it was the one time I visited Italy. Potato slices offer great texture and while they don't taste of much by themselves, they carry other flavors really well if you take the opportunity to season them.
 
I also voted for potato, at #17, and was indeed thinking of the thin-sliced variety of topping. A local pizza restaurant in my town which has sadly closed used to do a great pie with it - sadly I can't really remember what all else went onto it. Pretty sure it had some kind of garlic olive oil base and a lot of nice herbs, though.

Artichokes I just generally like, and they can also fit real well on a white-sauce-base pizza. Again you probably want some garlic and butter/oil, maybe some of that fresh mozz or goat cheese. Heck, I bet the artichoke hearts and thin-sliced potatoes together would be pretty darn good!
 
#40
Figs
50 Points, 2 Lists, Highest Vote: JBear (#7)
EBSLe75m.jpg

​
Now figs I have had on pizza. I'm lukewarm on figs by themselves but they can combine with other things to be heavenly.. Their earthy sweetness complements milder pork toppings like whoa. I unfortunately just missed Pagliacci's seasonal pie with figs this year, but it is an olive oil base with mozzarella, figs, prosciutto, and finished with basil and if you haven't had a fig and prosciutto pie you are missing out.

JBear voted for figs and/or fig jam, and while I have had fig jam on a cured meat sandwich (which was delicious) I have never tried it on a pizza.
 
JBear said:
I am a firm believer that most pizzas are improved by a bit of sweetness, as represented by somewhere between 1/3 and 1/2 of my list, and corn is a solid choice for that figs are an amazing choice for that.
Click to expand...
 
#39
Philly Steak
54 Point, 2 Lists, Highest Vote: #6 (Daikaiju)
bNqHOx8m.jpg

​
Unsurprising that the Philly guy voted for the steak. But what is a cheesesteak anyways? Be very careful how you answer if someone from Philadelphia and surrounds is nearby because you could be cruisin' for a bruisin'. So what is an authentic cheeseteak? Even Philadelphians can't 100% agree but there is definitely a skillet cooked, thin shaved beef involved. The cheese is generally provolone or Cheez Whiz, though American cheese is also possible as an authentic cheese choice. Grilled onions of course. NO peppers. You argue bell peppers on a cheesesteak to a Philadelphian and you will face the wrath of God. Then a hoagie roll, but the true bread is a roll from Amoroso's, which slightly salts its rolls.

All this to say that philly steak as a pizza topping is going to be shaved steak and it's generally going to be served on a cheesesteak pizza. Which will almost always have peppers on it almost everywhere.
 
#38
Roasted Red Peppers
54 Points, 2 Lists, Highest Vote: #5 (Issun)
w2rNLWZm.jpg

​
Roasted red bell peppers have their own flavor vs. the fresh pepper. The flavor is more pronounced and less sweet, with a bit of a briny flavor because they are preserved in brine. They have a lot of uses (try them with green beans with some balsamic vinegar and olive oil for a delicious veggie side). They also make for a delicious pizza topping. Add them to a Margherita pizza, or pair them with some prosciutto. The best combo, though, is paired with goat cheese with an olive oil base. Heavenly.
 
Issun said:
All this to say that philly steak as a pizza topping is going to be shaved steak and it's generally going to be served on a cheesesteak pizza. Which will almost always have peppers on it almost everywhere.
Click to expand...
Truth, and proof that Life is a series of contradictions.

Issun said:
#38
Roasted Red Peppers
Click to expand...
Man... I wish I could get red bell pepper. Every place near me uses green.
 
I love eating peppers and I like pizza but I don't care for regular peppers on pizza. I feel like it doesn't go well with what I want unless the pepper is so dry there's barely flavour. I think roasted red is a lot better for pizza.
 
#37
Arugula
55 Points, 3 Lists, Highest Vote: #12 (Issun)
JbR8gmOm.jpg

​
Arugula is a green with a somewhat peppery flavor. It adds a kick to salads, sandwiches, and pizza. It's generally used as a finisher after the pie has baked and it really livens up pretty much any pizza, from pepperoni to barbecue chicken. It's surprising that it hasn't caught on more given what a simple flavor enhancer it can be, though I guess fresh greens on top of a pizza is not a big go-to for a lot of people and I suppose arugula does have a kind of "hoity-toity" image. If you haven't tried arugula I recommend giving it a try, if not in a pizza, then at least in a salad. There is a variety of arugula called "rocket" that is even more peppery and is even better on pizza, I think.
 
I had arugula* at #22 on my list. I've only had it a few times. (I think one of those was at Blaze Pizza.) It's good but I think it really needs to be added at the last minute on a pizza that will be consumed immediately. That's probably why it isn't featured much at carry-out / delivery places.

I've had arugula in a salad that was offered by an independent Italian restaurant where I used to live. (The restaurant went out of business a while ago.)

*A name which is sort of like the sound made by old car horns.
 
You must log in or register to reply here.
Back
Top