During covid, there were ghost kitchens in LA that made Nashville Hot Chicken pizza. It was torture, but it was also delicious. I miss it.

Sliced psilocybe cubensis (do not cook in oven though, place on pizza after cooking)

More seriously though; grapes, smoked salmon, or sundried tomato

Homemade spicy dipping sauce for pizza bones

You can literally just take a can of tomato sauce (crushed tomatoes) add in a little bit of salt and pepper, some paprika or other heat. Little bit of oregano, thyme, basil, garlic… And for the love of god at least a heaping teaspoon of sugar.

Let it simmer on low for a good 20 minutes, and you are the star of the show when you get there. It doesn’t even need to be served hot, there’s something very nice about a cool sauce that still has zip and flavor

I actually did a make your own pizza party a while back, I encouraged people to get weird with it and a lot of my my friends are kind of foodies, so here’s a couple standouts

Goat cheese, hot honey, fig preserves, and capocllo

Spicy hawaiian - grilled pineapple, bacon, ham or spam, jalapenos, drizzle of hoisin sauce

Mac & cheese

Taco- taco meat, cheddar, red onions, jalapenos, lettuce tomato

Cheeseburger - ground beef, cheddar, mustard, ketchup, pickles, onions

Desert pizza- pie filling, vanilla glaze, crumb topping

Sort of a knock-off flammkuchen- creme fraise (sour cream would probably also work fine,) gruyere, onions, bacon

Buffalo Chicken - chicken, hot sauce, blue cheese crumbles, diced celery, shredded carrots

Breakfast pizza- eggs (we used quail eggs because my pizza oven is on the small side and we could get them, just crack them right onto the top of the pizza,) bacon, sausage, hash browns

Chicken Tika masala

Greek- kalamata olives, feta, spinach tomatoes, balsamic

And of course we had all of the standard pepperoni, sausage, mushrooms, olives, peppers, etc.

A couple different sauces - standard pizza sauce, pesto, vodka sauce, Alfredo, etc.

Anchovies

A chainsaw. Not really sure what you’d use it for, but it would certainly be interesting

Artichoke hearts. Squeeze them to break apart the thin petals and spread them around.

Goes well with spinach and sundried tomatoes. Might try an olive oil and garlic base, put down the spinach, some of the cheese, artichoke hearts, rest of the cheese, then sundried tomatoes. Add anything you like, but remember that thin toppings can burn, so putting them under some cheese helps.

A raccoon

Gorgonzola, pear and balsamic dressing.

A pineapple.

🍿😁

Pineapple

Bechamel sauce, fontina cheese, mushrooms, thyme, lemon zest

I used to work in the kitchen at a place that many fancy and non traditional puzzas, and had the opportunity to experiment a lot. Theres lots of good ideas mentioned but the main one i havent seen yet is Brie

You can pair it with lots of things, my favourite was 3 mushroom mix and a truffle honey drizzle. Some other good combinations include anything a bit sweet and savory/spicy. A spicy pear Chutney, mango, spicy red pepper jelly and prosciutto/bacon. Play around with it but brie is amazing on pizza. Id use like a quarter of the mozzarella i usually would and cut the brie into small pieces as it would melt a fair amount, and have little islands of it spread all over. Delicious.

Edit: another good one that comes to mind is a pierogi/potato bacon pizza. Potatoes can either be blanched and diced, sliced thin and fried like chips and added right before finishing cooking, or sliced thin and blanched like scalloped potatoes. Some scallions and bacon and a bit of creme fraiche to top is really nice also.

Interesting? 30 cans of chopped pineapple. Bring it in a little red wagon.

I have been using Caputo Gluten Free Pizza dough and wow it is very comparable to a regular Napoli pizza. I have zero affiliation, but as a pizza fan with gluten sensitivity I have tried many many recipes and gluten free flour brands and even my own flour blends, and somehow Caputo is the only one that is hard to tell from a real wheat flour pizza. No idea why either as the ingredients are very similar to other gluten free flours. Cannot recommend more as even your wheat based pizza fans will likely not be able to tell a difference.