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An Informal Survey: If you could only have one...

If you could have only one pizza topping for the rest of your life, what would it be?

(...sauce and cheese don't count!)

For me? Anchovies.


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  1. me? I'm feeling hypothyroidal these days so anchovies are just fine. but then Margharite (sp.) or just pepperoni sound good too.

    1. Whole roasted garlic cloves. Yum.

      1. too cruel this survey. I like mushrooms and black olives. So it has to be 2 toppings.

        1 Reply
        1. re: smartie

          What Smartie said. People have moods, you know!

            1. Depending on the type of pizza, the topping would be either basil or sausage. Since basil wouldn't be good on all types of pizza, I'll go with sausage.

                1. I usually order white slices, so If I had to pick a topping for that, I'd go with spinach. If it has to be a classic slice, I'll take pepperoni.

                  1. I can't do it, I tell ya!
                    Okay, if it were a red sauce pizza...then I would choose goat cheese. White sauce pizza....fresh tomatoes.

                      1. Oh boy. I'm really partial to the Goat Cheese/Roasted Pepper pizza from CPK (which is not a commentary on CPK itself) so I'll go with goat cheese/roasted pepper.

                        If it's any other place, then pepperoni. Then again, North Beach Pizza in the Bay Area does a great spinach/pesto/onion/feta cheese.

                        Sigh. So much great pizza, so much dieter's guilt.....

                          1. but sauce and cheese and nothing else are my preferred toppings

                            2 Replies
                            1. re: thew

                              well if you're forfeiting your topping then can I have 2?

                            2. Can I have extra sauce, extra cheese, and pepperoni?

                              1. Pepperoni.
                                And it looks like sanity prevails here (mostly)...haven't seen the pineapple, potato, or cheeseburger kooks chime in yet

                                13 Replies
                                1. re: BiscuitBoy

                                  Hush, you...what, no bacon?! If I have to pick a forever topping, that is mine: BACON.

                                  1. re: kattyeyes

                                    Fresh shucked clams. And kattyeyes, you lie, you want it all :)

                                      1. re: Veggo

                                        Busted. You speak the truth. ;)

                                        1. re: Veggo

                                          Fresh shucked clams for me too...

                                          1. re: Veggo

                                            damn you, beat me to it.
                                            ok, an egg.

                                        2. re: BiscuitBoy

                                          ha! your comment reminded me of a scene in an episode of the new Hawaii Five-O. Jersey boy (Danno) was horrified at the thought of ham & pineapple on pizza :)

                                          1. re: goodhealthgourmet

                                            ahh but throw some pickled jalapenos on it with the pineapple and it's something else all together.(and oddly good)

                                            but that's too many ingredients.

                                              1. re: BiscuitBoy

                                                i'm surprised by how much i'm enjoying it - they're doing a great job with it so far.

                                                anyway, i loved that scene in the car when he schooled McGarret about the very distinct guidelines that define pizza. it reminded me of the first time i went to a CPK with a college roommate who had raved about their food...i couldn't wrap my head around half the stuff on the menu, nor could i understand why anyone would want to bastardize pizza like that!

                                                1. re: goodhealthgourmet

                                                  CPK DOES have severe boundary issues. I've never been able to get past the menu, so can't comment further.

                                          2. Pepperoni


                                            Roasted Galic



                                            1. Greenpepperonionmushrooms. hey, one word = one topping :-D

                                              2 Replies
                                              1. re: linguafood

                                                Sehr Deutsche! Land of the kreuzkopfschraubenzieher.

                                                1. re: BobB

                                                  Jawollowitsch! Great excuse, too. For anything haha.

                                                1. Pepperoni or sausage. Either one would make me happy for the rest of my life.

                                                  1. Wow, so difficult.

                                                    Regular Pizza: I so love hot Italian sausage but if it was all I could ever have, I worry I may tire of it so I'll go with mushrooms.

                                                    White Pizza: Sliced potato

                                                    13 Replies
                                                    1. re: Breadcrumbs

                                                      I don't think I've ever heard of sliced potato on a pizza. Don't the carb police come out when you order this?

                                                      1. re: jhopp217

                                                        Potato pizza is a classic Roman dish, and my melted-cheese-hating wife's favorite. It is hard to find in the States, so I make it for her as a special treat from time to time. Fresh thin crust, good olive oil, thinly sliced potatoes, S&P, and a sprinkling of chopped fresh rosemary. Yum!

                                                        1. re: BobB

                                                          "Potato pizza is a classic Roman dish"

                                                          Indeed. The emperor Domitian was furious that the potatoes on his pie were sliced too thickly, so he sent it back and had the chef fed to some lions.

                                                          1. re: Perilagu Khan

                                                            I heard there were grumblings from the lion's den, too.

                                                            1. re: Perilagu Khan

                                                              But did he cover the chef with potato slices first?

                                                              1. re: Perilagu Khan

                                                                Hah! The anomalous aspect of this just struck me (OK, I'm a little slow sometimes). Potatoes weren't introduced to Europe until the 16th century. And here I thought you were a serious history buff. ;-)

                                                                1. re: BobB

                                                                  The romans loved their tomato sauce too!

                                                                  I was "authentic".

                                                                  1. re: BobB

                                                                    Not only anomalous but nonsensical into the bargain. ;)

                                                                2. re: jhopp217

                                                                  One of only maybe two good pizzas i had in 5 months in Italy was in Torino and was chunks of sausage and thin slices of potato and rosemary. Fabulous.

                                                                  1. re: mariacarmen

                                                                    First of all . . . 5 months in Italy!! Oh how I dare to dream!!! Lucky you mc!

                                                                    As for the pizza, that's the exact pizza I order. I had my first slice with this scrumptious combo in Rome. There's a place I go to in Toronto that also adds a little gorgonzola to the mix. So delicious and of course, wine-friendly!

                                                                    1. re: Breadcrumbs

                                                                      yep, tried to become an expat, but it didn't work out. we spent a total of 9 months in Europe.

                                                                      i've never had it since, but i still dream of it... gorgonzola would be amazing on that pizza.

                                                                      1. re: mariacarmen

                                                                        No doubt those 9 months will stand out in your memory forever! What a phenomenal opportunity mc! Good for you!

                                                              2. Make the cheese italian fontina and my topping choice caramelized leeks.

                                                                1. Sausage made with heavy cracked fennel and black pepper.

                                                                  1 Reply
                                                                  1. re: mrbigshotno.1

                                                                    I've been reading this and trying to decide. Yours gets my vote. I make my sausage that way and would top my ultimate pizza that way.

                                                                        1. re: visciole

                                                                          ...i always order extra cheese + onions....

                                                                      1. Scallops on a white or reindeer on a Norsk nostalgia.
                                                                        ps green chile in NM.

                                                                        6 Replies
                                                                              1. re: Veggo

                                                                                Honestly, the Norwegian had some pretty funky fresh pizza toppings; reindeer meat, mussels & shrimp, and fresh asparagus.

                                                                                1. re: Passadumkeg

                                                                                  It sounds glorious, what a combo! As the richest nation in the world, Norwegians can do things that I can't.
                                                                                  Where I live off-and-on in Mexico, I will defend the ham-pineapple-jalapeno pizza until the vacas come home. I guarantee it outsells pepperoni there, even though the ham there really sucks but the flavors meld nicely.

                                                                              2. Guanciale without a doubt in my mind!

                                                                                9 Replies
                                                                                1. re: Novelli

                                                                                  free range, heirloom,locally sourced, hormone free, organic, heritage, I'm sure

                                                                                  1. re: BiscuitBoy

                                                                                    Don't forget house-made!

                                                                                    Or if you're Sweeney Tood - house-maid pizza!

                                                                                    1. re: Novelli

                                                                                      I'm changing my vote to guanciale.

                                                                                      1. re: c oliver

                                                                                        And I'm changing mine to Chef Boyardi Ravioli. The stuff makes a knockout pizza topping.

                                                                                        1. re: Perilagu Khan

                                                                                          I'm changing to Hatch green chile w/ red chile instead of tomato sauce.

                                                                                          1. re: Passadumkeg

                                                                                            CharlieKilo is gonna have a helluva task on his hands trying to keep our orders straight and make our pies.

                                                                                            1. re: Perilagu Khan

                                                                                              All your pies will me ready by noon on the 16th. Don't all show up at once, and keep the noise down.

                                                                                          2. re: Perilagu Khan

                                                                                            Now you're talkin'. Real Italian anyway.

                                                                                      2. I'm with the OP.

                                                                                        Make mine anchovy.

                                                                                        And BTW, what brand of anchovies are we using these days? I have found that I don't much care for the Morroccan ones, and they seem to be predominant.

                                                                                        I have found a Greek one I like a lot called LaBarca, (I think). I was finding the flat tins with a "spicy sauce" that were just wonderful. They tasted just like the ones we had decades ago. The tins seem to have disappeared, but I can still find the small jars of LaBarca which is what I've been using.

                                                                                        I recently bought some from Peru, but I haven't tried them yet.

                                                                                        1 Reply
                                                                                        1. re: DoobieWah

                                                                                          I just bought some Moroccan ones called Bellino, but haven't tried them yet.
                                                                                          The flat ones in the tins just don't seem to be as good as they once were.

                                                                                        2. My dream pizza would be OO, garlic (ajo), and fresh conch, but these cuisines have not yet collided into a critical mass explosion of deliciousness, that I know of. Willing to travel.

                                                                                          1. Wow. That's a really, really tough one. But probably pesto, because then I get basil, oo, pine nuts, and parmesan all in one.

                                                                                            1 Reply
                                                                                              1. CURSES! I WANT to say fresh basil but reading other posts, I'm leaning to sausage!

                                                                                                1. When I first read this, I was thinking about this local place that makes chorizo pepperoni (sliced pretty thick) that I could eat every day. But that pesto posting has me rethinking that position.

                                                                                                  4 Replies
                                                                                                  1. re: gaffk

                                                                                                    Get reindeer for the Xmas spirit!

                                                                                                    1. re: Passadumkeg

                                                                                                      I'm curious, what kinda cheese they must do
                                                                                                      from milked udders of those migrating herd Caribou.

                                                                                                      We could celebrate Pie
                                                                                                      when the sun hangs so high
                                                                                                      and also in times
                                                                                                      of deep Midnigtht.

                                                                                                      It;s gotta be tough milk
                                                                                                      as dang both the boys and the girls grow antlered horns.
                                                                                                      Migrating, ranging, on Alaska's cold prairie,
                                                                                                      or herded by Laplanders in north Scandinavia

                                                                                                      I would give it good usher
                                                                                                      as a cheese in my pie..

                                                                                                      1. re: FoodFuser

                                                                                                        Mozzerella. As every god Norwegian knows, it is the same distance from the southern tip of Norway to northern Lapland, as it is from the southern tip to Rome!

                                                                                                      2. re: mariacarmen

                                                                                                        You got it! But no turkey on Thanksgiving?
                                                                                                        Lobster make an interesting topping on a white 'za.

                                                                                                    2. If it's pizza that comes from the home cook's hot oven
                                                                                                      Choice of toppings aren't one, but more like a dozen.

                                                                                                      Anchovies cradled in soft melted cheese
                                                                                                      Coarsely chunked garlic floating on soft tomato seas
                                                                                                      Fungi abundant and totally fragrant,
                                                                                                      herbs sauced and embedded, and chiffonaded and spreaded...

                                                                                                      Each piece of my pizza must say:
                                                                                                      I'm open to a full and a multiple array.

                                                                                                      Any unused ingredients are used the next day
                                                                                                      in salada Nicoise,
                                                                                                      another app that gives beg to a dozen.

                                                                                                      1. Oh my gosh, it's 2 AM and too late for delivery!!!!!!!! This column was torture but I have to say really good Sausage!!!

                                                                                                          1. re: Gio

                                                                                                            mmmm. that's a great one, gio!

                                                                                                                1. re: linguafood

                                                                                                                  At Pat's Pizza, a popular Maine pizza chain, it is possible to get sour kraut and hot dogs.
                                                                                                                  I'll stick to lobster rolls, thank you.

                                                                                                            1. Pepperoni, but the good kind, like they serve @ Bocce's in Buffalo.

                                                                                                              1 Reply
                                                                                                              1. re: jaedalaurez

                                                                                                                That is some pepperoni at Bocce's ! Pepperoni is my first choice, too....

                                                                                                                1. Chard.

                                                                                                                  Given fresh from fall garden
                                                                                                                  chopped and then charred
                                                                                                                  in a really hot oven.

                                                                                                                  In amidst all that glory of good melted cheese
                                                                                                                  charred chard ranges in textures that tease
                                                                                                                  from crunchy to crinkled to burned for tongue please.

                                                                                                                  1. I'm prosaic when it comes to pizza topping. It would have to be pepperoni.

                                                                                                                    1. Margherita made with insane Summer tomatoes; or good old pepperoni with lots of cheese, kinda blotted but not really.

                                                                                                                      6 Replies
                                                                                                                      1. re: mamachef

                                                                                                                        i'm a non blotter too. love it when oil gathers in pepperoni cups.

                                                                                                                        1. re: mariacarmen

                                                                                                                          I am afraid to offer this as a tip, as I am sure mama knows it already (but since others may not, I'll share). There's a local pizza place with amazingly non-greasy pepperoni pizza. They were nice enough to share the secret: nuke the pepperoni between two sheets of paper towels for ten seconds before placing on pizza. I have used this for home made pizza and it works.

                                                                                                                          1. re: gaffk

                                                                                                                            I'm just curious. Anyone know if offal is used in pepperoni recipes? Just food for thought for offal haters.

                                                                                                                            1. re: Passadumkeg

                                                                                                                              I've read that most commercial sausage does have offal. Another reason to like it.

                                                                                                                              1. re: Passadumkeg

                                                                                                                                I think pepperoni is like scrapple--everything but the oink.

                                                                                                                                1. re: gaffk

                                                                                                                                  just pineapple, but it has to have a nice crust, and decent sauce

                                                                                                                        2. Pancetta.

                                                                                                                          Pizzeria Paradiso in DC offers this topping and it has become my favorite. They also offer bottarga, capers, mussels, marinated artichokes and pine nuts but since I can only choose one...

                                                                                                                          1. prosciutto cotto. delicious.

                                                                                                                            1. Feta cheese—makes everything tastier.