Ian Bronson
Not every pizza argument is about crust thickness. Sometimes, it’s what’s on top that causes the real tension. One bite of the wrong topping and someone’s rethinking the friendship. Still, those same toppings keep showing up on menus. This article digs into ten choices that continue to stir loyalty—and spark debate—in equal measure.
Debate: Anchovies
Anchovies are ancient, literally. Romans used fermented anchovy paste in almost everything. These oil-packed fish offer bold umami and saltiness in every bite. However, their intensity can overwhelm a pizza if not balanced well. Loved for their depth by culinary purists, they still scare off most casual eaters.
Devotion: Pepperoni
Pepperoni is the undisputed champion of pizza toppings—no debate necessary. Born in Italian-American butcher shops in the early 1900s, it has since claimed the title of America’s favorite topping, found on over 35% of all pizzas sold. What’s the secret? A perfect blend of cured, spiced pork and beef that crisps up into flavorful cups. It’s iconic for a reason.
Debate: Banana Peppers
Bright yellow and pickled to perfection, banana peppers add a tangy zip that cuts through heavier ingredients. They’re milder than jalapenos and more playful than bell peppers, often tossed on meat-heavy pies for contrast. Interestingly, they’re not always true bananas—Hungarian wax peppers are sometimes mistakenly used in their place.
Devotion: Bacon
Bacon is a topping that makes a statement. Its sizzle and smoky aroma instantly transform a pizza’s flavor. Thick-cut bacon brings a satisfying chew, contrasted by the thin strips that crisp into irresistible shards. Sure, it’s high in fat, but that’s part of the charm. Surprisingly, fast-food chains have found that bacon pizza often outperforms even pepperoni in boosting sales.
Debate: Spinach
Spinach brings an almost Mediterranean vibe to a pizza. When fresh, it wilts into the cheese to offer a light bitterness that balances creamy elements like alfredo or mozzarella. It’s rich in iron and folate, making it a hit on “healthier” pies. Frozen spinach, though, can release water and dampen the crust if not handled right.
Devotion: Mozzarella
Mozzarella is the foundation that holds everything together. Traditionally made from buffalo milk in Italy, its American counterpart uses cow’s milk, which is firmer and milder. It’s prized for its reliability, which creates those iconic cheese pulls. Low-moisture mozzarella helps prevent soggy crusts, and the fresh mozzarella adds creaminess and tang.
Debate: Black Olives
Black olives are flavor elevators. These cured fruits have a mellow bitterness and slight briny sweetness that pairs nicely with sharp cheeses and spicy meats. California black olives are mild and often pre-sliced for convenience. They offer consistency and familiarity. While rarely the star, they’re reliable ensemble players that round out bold toppings with subtle charm.
Devotion: Sausage
Italian sausage adds complexity. It’s a whole pantry of spices packed into one bite with fennel, garlic, and paprika. Some regions prefer hot sausage for heat, while others lean toward sweet for balance. The fat from the sausage seeps into the cheese and crust, creating savory pockets.
Debate: Pineapple
Few toppings have divided families and internet forums like pineapple. Originating from Canada in the 1960s (yes, not Hawaii), it was invented by Greek immigrant Sam Panopoulos. Its juicy sweetness works surprisingly well with salty toppings like ham or bacon. The clash of sugar and salt triggers dopamine spikes in some people.
Devotion: Mushrooms
Mushrooms are the grounding force of any veggie-loaded pie. Portobello, button, shiitake—each type adds its earthy tone and chewy texture. They soak up sauces beautifully and roast into flavorful little pockets. Still, they’re not for everyone; some can’t get past their spongy feel. But for umami lovers, mushrooms are essential.
