PICKLES, MUSTARD, AND PASTRAMI
Although most people enjoy these ingredients between two slices of rye bread, they also make for savory pizza toppings. One pizzeria in Rosemead, Calif., adds mozzarella to complete its popular “Bronx Pastrami Pie.”
Known mainly as a dessert accompaniment in America, coconut is a favorite pizza topping in Costa Rica. Shrimp or fish are often added to make the pie even richer.
Pizzerias and recipe makers across the country are waking up to eggs as a pizza topping. The runny yolks mix well with cheese and tomato sauce, and add an extra layer of richness to vegetable-laden pizzas.
Dessert pizzas are one thing, but ice cream is also finding its way onto savory pies, as well. One Philadelphia-based pizza joint puts three scoops of tomato-basil ice cream on top of a creation it calls the Franklin Avenue Taco.
There are certainly cheaper toppings out there, but even a little bit of caviar can elevate the right slice. A world-famous chef offers this recipe for smoked salmon and caviar pizza, which was a hit for years at his legendary restaurant in Beverly Hills.
MAC AND CHEESE
It’s simple. It’s quick. It’s macaroni and cheese on top of a pizza. This weird (yet weirdly obvious) topping can go as-is atop the crust, or dressed up with more grown-up ingredients like green onions and sun-dried tomatoes.
Alone, it may not sound like the most exciting topping. But corn can combine with other ingredients to create a truly sublime slice. Add in cherry tomatoes, basil and goat cheese for a farmer’s market inspired pizza. Or try adding cheddar cheese and bacon for something more indulgent.
PEACH AND RICOTTA
Fresh-fruit pizzas are gaining traction in culinary circles, with the peach-ricotta combination proving especially popular. One lifestyle guru’s recipe recommends grilling the peaches and adding prosciutto, while another expert mixes in honey and basil for a pizza that’s anything but ordinary.
Keep reading: Learn how to make your own New York-style pizza.
Originally published October 2016.