Pizza is one of America’s favourite foods. Pepperoni is the most popular choice of pizza topping, with over 36% of all orders requesting pepperoni.
However, there is a world of toppings beyond pepperoni. Bacon, feta and garlic, to name a few, go great with your favourite base. We want to tickle your taste-buds with our A-Z of pizza toppings, some of which you may not have considered before, so that next time you choose a pizza, you can think beyond ‘P’ and order a new, refreshing topping.
Want to display this graphic on your own blog? Feel free! Just use the code below:
Most commonly found in sandwiches, Alfalfa Sprouts are high in protein and easily digestible, but are a great pizza topping when used with strong cheddar.
Bacon roll, sandwich, pigs in a blanket, etc, offer little to tempt the taste buds compared to bacon topped pizza. A granddaddy of the meat pizza topping.
Capers – the flower bud of pizza toppings. Sun-dried then pickled, capers are a taste sensation.
An underappreciated and not so common topping. Duck, the finest poultry, provides a pizza with a strong taste. Some don’t like the fattiness of duck, so choose wisely.
Popular for its unique taste and texture, eggplants are more accessible today than they were ten years ago. Pick one up from a market near you and try one for yourself.
Feta cheese, with its crumbly, aged texture, once melted on a pizza turns into a heroic Greek legend. If you haven’t tried feta cheese on your pizza, get it done soon – you’re missing out.
Crushed, or in chunks for those who love the strong taste, garlic should accompany every pizza no what other topping you use.
Cooked or cured, ham is a contender for the crown of King of Meat Pizza toppings. Try it alone or part of a meat feast; whatever suits your taste buds.
Iceberg lettuce is an innovative topping with vegetarians. Can often resemble cabbage, but don’t be fooled, iceberg has a brilliant crunchy texture. Just make sure you don’t cook it – put it on cold after the pizza is cooked!
For those who like a pizza hot and spicy, add a few jalapenos to your to spice up your life. Not a fan of the fire? Don’t worry, you can get all levels of heat and even the mildest jalapenos taste amazing. Just shop around.
Known as the Greek Olive thanks to its homeland, Kalamata are often soaked in vinegar to enhance the flavour. Whilst not for everyone, people grow to love this decadent delicacy
Tread with caution, limburger is a potent cheese with an aroma similar to that of body odour. Once you get past the smell, which reduces after melted, limburger is a perfect cheddar alternative.
Caramelized, toasted, baked, sautéed, you choose. Mushrooms are one of the most common pizza toppings, and almost as mandatory as garlic!
Not a topping you would normally associate with pizza due to their tougher texture, many nuts, once soaked in the tomato puree and cheese, soften making them blend in with the rest of the ensemble. We recommend cashews or pine nuts with pepperoni!
Like mushrooms, onions can be sautéed, caramelized, or baked before applied as a pizza topping. Red or white, with a nice tangy flavour and great with most cheese toppings.
Parmesan cheese is best added once the pizza is cooked. Tasted best when heavily spread all over the pizza, parmesan can be in fine strands, grated, or in big chunks that just melt on the tongue. You decide.
Considered a great delicacy, quail eggs can be added raw or cooked. Once cooked, consider chopping finely and spread all over.
Soaked or boiled in water to make soft, red beans are not a common pizza topping, but one that should most definitely be tried by the more adventurous pizza lover.
Sausage, probably the first choice topping for meat eaters, can come in all shapes and flavours. Some like German smoked bratwurst, some like Italian pepperoni or the Polish Kiełbasa. Others enjoy a good old English Cumberland. Sausages: the Universal Language.
Another poultry entry, yet Turkey isn’t a topping most associate with pizza. Best used as part of a meat feast or served alone but for some onions.
A rare cheese that’s not commonly seen, Ubriaco can be spotted by its purple ring. If you can find it, try it, and love it.
A true meat delicacy often found in fine restaurants. Taken out of there and applied to a pizza, venison goes from upper to super-class.
Rich in iron, calcium and folic acid, watercress is a popular topping for vegetarians. Great with spinach and mushrooms, or the aforementioned Quail egg.
Ok, so we cheated a bit here. Xiangjiao is Mandarin Chinese for banana. “Banana!?!” we hear you cry. We know it sonds weird but it really works when used sparingly with the peppery flavour of watercress.
Cooked and chopped into small cubes and spread across as a pizza with paremesan on top is a new taste sensation.
Zucchini – or Aubergine – is another squash growing up to a meter in length, when sliced like a cucumber it’s a great pizza topping. Another excellent option for the vegetarian in you.
There you have it, an A-Z of pizza toppings. Infographic inspired by an article I read on a recent holiday to America where a hotel had a fine list of toppings, but no K, P, R and S – personal favourites. What’s your favourite pizza topping?
Statistic: Your Guide to Pizza.com
Like the infographic? Feel free to distribute under the Creative Commons license: