HOME > Chowhound > Home Cooking >

Discussion

Most Unusual Pizza Ingredient?

And I don't mean anchovies! I'm thinking something along the lines of pickled sheeps brains (or whatever); things has have no business being on a pizza . . . until now.

I'm drawing a blank here so ya'll have to help me out.

TT

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I use crumbled Feta on pizza's, but I have always felt that the combination of pineapple and ham, chicken of any sort or refried beans is absolute hearsay.

    I much prefer the simplicity of a pizza-Margaretha with fresh ingredients to the current fad's with 20 toppings and a crust that tastes like cardboard.

    4 Replies
    1. re: Kelli2006

      I use crumbled feta, along with rosemary chicken, kalamata olives, and red onion for a Greek inspired pizza. I guess that would ne a no-no for you?

      TT

      1. re: TexasToast

        Sounds yummy. This time of year I use figs from my tree with fennel sausage.

      2. re: Kelli2006

        Try feta with spinach and fried onion -- incredible.

      3. Egg.

        Here in TO we have a place that sells "Turkish" pizzas and some have an egg cooked on the top.

        DT

        4 Replies
        1. re: Davwud

          I've seen that before, with spinach, almost florentine style

          TT

          1. re: Davwud

            Yum! I first had eggs on pizza when I was traveling in Croatia (a ham-and-egg pizza in Zagreb, I think). Davwud, I'd love to know the name of that "Turkish" place for the next time I'm in TO.

            Thanks,
            Anne

            1. re: AnneInMpls

              I read egg is the #1 pizza topping in Japan.

          2. Mayo is a popular topping on pizza in Japan. There also is no such thing as a hawaiian pizza in Hawaii. Locals find pineapple on pizza disgusting.

            1 Reply
            1. re: rumgum

              We Americans aren't too keen on sweetcorn on our pizza, but in the U.K, it's a staple ingredient.

              TT

            2. I make a pizza with chicken livers, fontinella cheese and caramelized onions ...

              5 Replies
              1. re: cteats

                oh, hello mummy, that sounds like a great pizza!!!

                I personally don't think broccoli has any place on a pizza, but then again I've thrown pulled pork on pizza to make a sort of southern bbq pie so who am I to denigrate broccoli?

                1. re: cteats

                  that sounds awesome... do you roast/sautee the livers first, i presume?

                    1. re: cteats

                      I saute the chicken livers in olive oil, salt, pepper & fresh sage leaves, then add a little white wine and let it reduce down.

                      I caramalize onions simply with olive oil and some sugar.

                      I build the pizza thusly: shape crust, brush on a little olive oil, spread with grated fontinella, cook in hot oven about half way, remove and quickly spread on onions and scatter chicken livers. Spill some of the pan juices around. Cook rest of the way.

                      I've had kids from the neighborhood come by and ask for liver pizza ... I believe that is the first time that sentence has ever been uttered.

                    2. So, are you looking for "weird" or unusual toppings, or not just your average toppings? If the latter, I use corn a lot on my pizzas, esp. roasted corn!

                      3 Replies
                      1. re: Katie Nell

                        When I was in the UK, tons of pizza joints had "tuna and sweetcorn" as a topping option.

                        1. re: piccola

                          I saw this in Germany too...wasn't brave enough to try it though.

                        2. re: Katie Nell

                          Well, I didn't see anyone mention venison yet, but I've had duck on a pizza which is fairly common now.

                          TT