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Toppings on pizza?

Anyone else like lemon juice on pizza? Wondering if I'm the only one. I like to top it with red pepper flakes,parm cheese, garlic powder, and LEMON juice. Am I the only odd ball or are there other out there or are there others out there? Most people look at me like I'm crazy.I think it tastes AMAZING, can't have a pizza w/out it. Just adds a delicious kick. What other crazy toppings do you like?

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  1. I've never seen anyone put lemon juice on pizza in my close to 60 years of eating it but, as my SIL says, "whatever floats your boat".

    1 Reply
    1. re: grampart

      Ditto. Including the "in my close to years of eating it".

    2. Hey, I LOVE lemon juice!!! I use it nearly as often as I use garlic, but I've never tried it on pizza. Oh, forgot, in my 60 something years . . . . What kind of pizza do you put it on? I'm a combo kind of pizza freak - pepperoni, sausage, veggies, etc. Wonder how lemon juice would be on that??

      1. Never thought of it, but why not? Especially on a veggie pizza, which is all Mrs. O eats these days, and I know she loves lemon juice - heaven for her is when we have lemons on the trees in the driveway, which is right now. Puts it on everything, so now I'll suggest pizza.

        1 Reply
        1. re: Will Owen

          Will I love your posts and admire and respect you, but I can't resist. Do you really have lemon trees growing in your driveway? Hadn't thought about it on pizza and probably won't try it, but I love it on fried seafood.

        2. On a white pizza, why not? But I don't think I'd care for it as a topper to any tomato preparation. The tomato lends enough mild acidity for me.

          1 Reply
          1. re: pinehurst

            That sounds amazing! I have rarely eaten white pizza but topped with lemon juice sounds amazing! Thanks for the idea!

          2. It's never occurred to me, but I put lemon juice on a lot of things to perk up the flavor, so why not?

            1. I once read the wise opinion that children will eat anything if it is on pizza. The example was given of using leftover meatloaf with whatever plus tomato sauce and cheese. I bet it would work. Also recently saw a quick meal suggestion of BBQ chicken pizza using bought or made dough, cooked boneless skinless chicken breast, BBQ sauce, and cheese.

              1. I put lemon oil on pizza all the time.

                I also love an egg on pizza and arugula dressed with lemon juice and olive oil piled on top of pizza, so that is very similar.

                1. When the pizza includes a fish topping like anchovy or clams, lemon is pretty common to sprinkle, no??? I always have.

                  1. It's your food, eat it as you like.

                    That said, I'm not really into crazy pizza toppings. The most off the beaten track I get is probably pesto, brie and shrimp pizza.
                    I do like pastrami on pizza as well.


                    1 Reply
                    1. re: Davwud

                      Those sound off the beaten track to me! Pastrami and brie on pizza sounds incredible

                    2. Yes! Especially on a seafood pizza.

                      Another good combination is preserved lemon (finely diced) or lemon zest with sage, walnut, olive oil, cracked black pepper and feta (no tomato sauce)

                      1. To answer the OP, I don't like crazy toppings.

                        If its a topping I'm likely to see on a pizza in Italy, then I'll consider it. But you don't see crazy toppings there.

                        19 Replies
                        1. re: Harters

                          "To answer the OP, I don't like crazy toppings.
                          If its a topping I'm likely to see on a pizza in Italy, then I'll consider it. But you don't see crazy toppings there."

                          Not true at all. I have had pizza al taglio in Rome with zucchini flowers, potatoes, pumpkin (squash here in the US), green beans and many other toppings that are out of the ordinary.

                          And then there is Pizzarium, one of the most highly touted pizza restaurants in Rome, at which one of the signature pizzas is rabbit, roasted grape and fennel seed pizza.

                          I would think lemon, as compared to some of these other toppings then, would not seem "crazy" at all.

                          1. re: ttoommyy

                            Flowers, potato, squash and green beans are not out of the ordinary for toppings. You will see them in Italy - particularly in the north.

                            I agree grapes are unusual. And, no, I wouldnt order a pizza that had grapes on it. It's a crazy topping

                            1. re: Harters

                              "Flowers, potato, squash and green beans are not out of the ordinary for toppings. You will regularly see them in Italy - particularly in the north. "

                              Exactly my point! Nothing is out of the ordinary or "crazy." It all depends on where you are. Your original post had you saying you don't eat "crazy" toppings, but to many people here in the States, zucchini flowers would be "crazy."

                              1. re: ttoommyy

                                You may be missing my point. If it is not out of the ordinary in Italy, then I'm fine with it. If it feels as though it would be out of the ordinary there, then I regard it as crazy and don't want it anywhere near my pizza. I cannot comment on what other people might think as being a crazy topping - different cultures have different ideas about food.

                                But, for me, no grapes, no pineapple, no chicken tikka masala, etc.

                                Returning to the OP's example of lemon. No, I don't fancy that at all on pizza. To my taste, it just isnt going to work with a tomato sauce and cheese. I can't think of any dish where I'd be putting lemon with tomato sauce and/or cheese.

                                1. re: Harters

                                  "I can't think of any dish where I'd be putting lemon with tomato sauce and/or cheese."

                                  You really cannot think of one dish that combines lemon and cheese? Seems like a fairly common combination in many Greek dishes.

                                  And by the way, I was just playing devil's advocate and challenging you because you seemed so adamant in your first post. I fully understand your intent in what you originally wrote. I just like a good debate. No harm or ill-will meant at all.

                                  1. re: ttoommyy

                                    Yes, of course, I can think of a few dishes where lemon & cheese are combined. But that's not what I said, was it? What I said was that I wouldnt be putting them together,

                                  2. re: Harters

                                    "And your argument is that there is nothing crazy."

                                    It's all subjective. No?

                                    "But I find it is an odd one that doesnt seem to reflect cultural differences and how we might look at the food of communities other than our own."

                                    Calling food predilections of "communities other than our own" crazy is a bit severe no? "Not to ones liking" yes, but "crazy?" Isn't that being a bit ethnocentric.

                                    1. re: ttoommyy

                                      I had to look up the meaning as I can't recall coming across the word before (and am relying on Wikipedia page) but I am perfectly content being described as ethnocentric.

                                      1. re: Harters

                                        Another proud ethnocentrist, as well.

                                        1. re: Perilagu Khan

                                          But when one is blindly ethnocentric it leads to excluding other cultures proclivities to the point of demeaning them. Which is what a lot of people do when it comes to the likes and dislikes of other cultures' diets. I'm not saying you and Harters are doing this, but it does happen.

                                          1. re: ttoommyy

                                            Some cultural proclivities (including some in the West) deserve to be demeaned. It's really quite alright not to "embrace" everything.

                                            1. re: Perilagu Khan

                                              One does not have to embrace, but one should never dismiss as wrong, crazy, bad, etc. based solely on ones own likes and dislikes. I'm talking about only food here.

                                          2. re: Perilagu Khan

                                            "What I said was that I wouldnt be putting them together."

                                            Sorry, I misunderstood. So that means you would not eat any dish that combined the two?

                                            1. re: ttoommyy

                                              Pu a dish in front of me and, out of politeness to my host, I will eat it. However, put the description on a restaurant menu and I wouldnt be ordering it.

                                  3. re: Harters

                                    "I agree grapes are unusual. And, no, I wouldnt order a pizza that had grapes on it. It's a crazy topping."

                                    But in parts of Italy, schiacciata with grapes is a common thing. Basically a pizza with grapes.

                                    Your "if its a topping I'm likely to see on a pizza in Italy, then I'll consider it. But you don't see crazy toppings there" argument is getting weaker by the moment. :)

                                    1. re: ttoommyy

                                      So, I have a weak argument, then. Such is life.

                                      And your argument is that there is nothing crazy. Obviously, you are entitled to have that opinion. But I find it is an odd one that doesnt seem to reflect cultural differences and how we might look at the food of communities other than our own.

                                      1. re: ttoommyy

                                        This pizza would be delicious as an appetizer with a glass of whine wine. I don't think that someone would sit down to a dinner of grape pizza. I've made it with a little blue cheese and it was delicious, a little goes a long way.

                                  4. I can see how that would work; I like vinegary hot sauce on pizza more for the vinegar than the pepper.

                                    2 Replies
                                    1. re: kengk

                                      good call on the hot sauce. Sriracha is one of my favorite toppings for pizza as well

                                      1. re: Halfmay

                                        I made an olive and onion pizza the other night (largely because those were the 2 veggies in my fridge), and I adorned nearly every bit with Sriracha.

                                    2. not so crazy - my sister's Italian/Polish MIL makes her meatballs with a strong lemon flavor, I think she adds zest and perhaps some juice as well. So - I can see where it would work with pizza flavors. Doesn't do a lot for me, but neither do the meatballs w/ lemon. :)

                                      3 Replies
                                          1. re: Halfmay

                                            So I remembered to check with my sister today - she does not have a recipes, as her MIL does not measure or write things down... she says it's a fairly standard meatball recipe, from what she recalls that MIL just adds some lemon zest to.

                                        1. I like roasted grapes, red onion, and greens on pizza, with a sauce of half and half and asiago. So why not lemon juice?

                                          1. The white clam sans cheese appreciates the squeeze of lemon.

                                            1. The next time I make my red bliss potato white pizza, I'm gonna try a squirt of lemon juice just for the hell of it.

                                              1 Reply
                                              1. When I lived in Slovenia, I would put Trzaski omaka on my pizza. Many of the Italian pizza places there would put out a small cream pitcher full of this. It's translated, Trieste sauce and consists of olive oil, a lot of fresh parsley chopped very small, and raw chopped garlic. I got so I used the whole pitcher and asked for more.

                                                Back in the states now, I've forgotten about it. But I should just make it.

                                                I also loved the egg in the middle and arugula on time. I did not usually have it dressed, but that sounds like a great idea.

                                                1. Other than the Parm and the pepper flakes, I have never thought of the rest.

                                                  For me, the ultimate is Sun Dried Tomatoes, Gorganzola (plus the "normal" three cheeses), artichoke hearts, Pepperoni, Roasted Garlic and Green Olives - but that is just me.


                                                  2 Replies
                                                  1. re: Bill Hunt

                                                    Nah. That's not just you, Bill.

                                                    That's pretty much a perfect pizza to my tastes. Actually, very similar to one I had in Bardolino last year. Although, IIRC, no Gorgonzola but did have a little rocket just dropped on top and slightly wilted.

                                                    1. re: Harters

                                                      So glad that we are "on the same page."

                                                      Once, we had a great "boutique grocery," and they had a wonderful "pizza bar." Everything was charged by the weight, and we built many a pizza, similar to what I described, and then cooked them at home. The crust was well-done, and ended up nice and crispy.

                                                      Unfortunately, they were bought out, and things changed greatly, plus that great pizza bar was discontinued.

                                                      Now, we buy the pizza from another source, in another town, and then "dress" it, to suit. Close, but not quite the same.


                                                  2. I like using caponata as a topping instead of tomato sauce. I also like using smoked oysters or smoke clams. That's the fun thing about pizza, you can top it with almost anything.

                                                    1. My favorite pizza has creme fraiche mixed with lots of lemon zest, fried thyme & garlic mushrooms and gruyere. Delicious!!! I've never put lemon juice on pizza but I think it would make sense....or maybe a balsamic vinegar drizzle. The acidity would cut through the richness of the cheese.

                                                      1. I always squirt lemon juice on a clam pizza I make. And I serve it with lemon slices, as well.

                                                        1. I'm pretty boring. Salami and garlic is my go-to pizza combo. I also like ground beef and jalapeno, and the classic pepperoni and mushroom.

                                                          1. I make a Chinese takeout flavored pizza. The sauce has the flavor of a steamed pork bun.

                                                            The sauce is flavored with 5 spice powder, Hoisin Sauce, Oyster Sauce, Soy Sauce, Toasted Sesame Oil, Seasoned Rice Vinegar in a tomato sauce base with a hint of garlic.

                                                            The toppings are Shredded Pulled Pork, finely diced cabbage coleslaw mix, Water Chestnuts, French's French Fried Onions (yea the ones from the green bean casserole), La Choy Chow Mein Noodles, and Fiesta Blend cheese (Monterey jack, cheddar, Queso Quesadilla, asadero cheese).

                                                            As weird as it sounds, my family asks for this frequently. It's like Chinese takeout on a pizza.

                                                            2 Replies
                                                            1. re: Antilope

                                                              Cheeseburger pizza is good. Mustard for sauce, ground beef, onions and pickles.

                                                              1. re: kengk

                                                                Isn't that really just a cheeseburger? :)

                                                            2. Always with clam pie. In CT, you order a clam pie and it comes with lemon wedges.

                                                              1. I do use a squirt of lemon on any pizza topped with arugula. I'm a citrusfreak in general. For pizzas with more "standard" topping, just red pepper flakes will do.

                                                                1. One of my favourite pizzas is thin crust topped with pesto, sundried tomatoes, feta and shrimp, served with lemon wedges to squeeze on. I think it helps cut the oiliness of the pesto.