Unpopular pizza toppings that you love

[wotavidone]

Sweet spiced Gherkin. Needs to be accompanied by something salty, and something hot.
So, basic tomato and cheese, topped with black olives, pancetta, hot sopressa, pickled chilli, sweet spiced gherkin is a good combo.

A South Aussie favourite:
https://springgullyfoods.com.au/wp-content/uploads/2015/12/2021-Gherkin-Rounds-Front.jpg

[Heizeenberg]

I was born in Brazil and I can tell you we have a LOT of unpopular toppings down there! Check this out: https://www.vice.com/en/article/ezkkwz/meet-the-brazilian-man-whos-putting-birthday-cakes-and-6-packs-on-pizza

One of our favorite pizzas is called Portuguesa, which is basically Tomato Base, Ham, Corn, Onions, Green Peppers, Olives, Peas, and boiled eggs

It may sound like a horrible combination, but I do love it

[bjk]

^^WINNER! ^^

[Yael]

[...]https://www.vice.com/en/article/ezkkwz/meet-the-brazilian-man-whos-putting-birthday-cakes-and-6-packs-on-pizza
[...]

I'm sorry, but I can't accept this . Making the buzz doesn't mean making good food. What is it with the pizza?? Why everyone wants to put incoherent ingredients on top?? I mean, I'm not talking about "unpopular toppings", I'm talking about incoherent toppings. Are all those pizza makers some kind of teenagers who want to rebel against the oppressing Italian pizza system?? Come on, a freaking birthday cake on an oily cheese pizza... What's next, a pizza with motor oil and car parts?

[Pete-zza]

How about chicken livers ?

Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=8658.msg75948#msg75948

As I was looking for the above post, I came across this thread:

https://www.pizzamaking.com/forum/index.php?topic=40346.msg402294#msg402294

Peter

[Yael]

Oh boy, you're going to have a hard time if you search for Brazilian Hot Dog 

I used to be upset about these things, but I realized that I was just being a food elitist - As long as you're not wasting food, I'm not going to be a purist if you want to add a birthday cake on a pizza lol

I have a couple of Brazilian friends (a French married to a Brazilian, in particular) and we already made pizza together, so I knew there were weird things 

There was this guy, American I think, who made a huge pizza with tacos on top. I say why not on this one! It's clearly for the buzz, but it's not that incoherent, IMHO. It's like music. You can mix pretty much any style you want. Classic and metal, techno and hiphop... But if you listen to Elvis on one ear, and The Beatles on the other ear, it just doesn't work AT ALL, don't need to be a music elitist to understand that 

[Timpanogos Slim]

How about chicken livers ?

Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=8658.msg75948#msg75948

Peter

Oh hey, we have a couple maybe 3 different local chains of Brazilian grills around here, and many of them have chicken hearts on the salad bar.

They're always overcooked, but, maybe if i can find them raw? I'm sure they would cook through on a pizza.

[Pete-zza]

Or how about smoked salmon with Greek tzatziki sauce and capers?

Reply 5 at https://www.pizzamaking.com/forum/index.php?topic=9362.msg81955#msg81955

Peter

[Timpanogos Slim]

Or how about smoked salmon with Greek tzatziki sauce and capers?

Reply 5 at https://www.pizzamaking.com/forum/index.php?topic=9362.msg81955#msg81955

Peter

That sounds great but i am drawing a blank on what might be the best cheese and veg to pair with it?

[Pete-zza]

That sounds great but i am drawing a blank on what might be the best cheese and veg to pair with it?

Eric,

I was pretty much following the Wolfgang Puck recipe at:

https://web.archive.org/web/20100818211926/http://www.marieclaire.com/celebrity-lifestyle/how-to/life-advice/wolfgang-puck-pizza-recipe

The Puck recipe does not call for cheese. But I think that a fresh mozzarella might be a good substitute for the sour cream or cream fraiche used in the Puck recipe.

For vegetables I used onions, dill and capers, as called for in the Puck recipe. I also used garlic, which is not used in the Puck recipe.

Peter

[wotavidone]

How about chicken livers ?

Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=8658.msg75948#msg75948

As I was looking for the above post, I came across this thread:

https://www.pizzamaking.com/forum/index.php?topic=40346.msg402294#msg402294

Peter

I don't mind chicken livers - I'd be happy to try a slice.

[Jackitup]

I don't mind chicken livers - I'd be happy to try a slice.

As long as they're not over cooked!

[Hanglow]

Tikka chicken livers are great as well, not tried them on pizza though.

Capers are a good shout too, I've put them on as a topping a number of times. Little depth charges of flavour


Along similar lines, my favourite unusual topping was pickled wild garlic buds. Put on after the cook

[Whisky]

This reminds me, I once thought about making a pizza with diced up raw, marinated deer heart. Was gonna go Mexican theme. I should follow through with that.

I've made a Tai pheasant puzza before also.

[Yael]

Cantaloupe, watermelon, fior di latte, basil, EVOO & black pepper.

[bjk]

Yael-

Gorgeous! Very creative as well. I'm inspired and can't wait for some ripe melons in my area to try a version of this. I'm thinking a little post bake prosciutto won't hurt anything!

[bjk]

This reminds me, I once thought about making a pizza with diced up raw, marinated deer heart. Was gonna go Mexican theme. I should follow through with that.

I've made a Tai pheasant puzza before also.

Have you ever cured your deer heart. I do it with beef and love it.

[Jackitup]

Have you ever cured your deer heart. I do it with beef and love it.

I made bear pastrami once out of both of the front shoulders.....EXCELLENT EATING!!!!

[kori]

I made bear pastrami once out of both of the front shoulders.....EXCELLENT EATING!!!!

It sure is, had some made up a few years back, as you said "excellent."

[Whisky]

Have you ever cured your deer heart. I do it with beef and love it.

That looks awesome!! I have never seen cured heart until now. If you don't mind, post up the process for that. I still have a couple in the freezer. Thanks