What’s the weirdest but tastiest topping you’ve ever had on pizza?

Crawfish tails seasoned with some blackening spice, homemade andouille sausage, thin sliced red onion, roasted red bell strips, and drizzled with a sauce of apricot preserves, cider vinegar, sriracha, and red pepper flakes. Mozzarella and fontina cheese.

Homemade fig jam and prosciutto with gorgonzola.

Cantaloupe chutney and prosciutto with fresh mozzarella, fontina and gorgonzola with a walnut garnish.
 
medtran49 said:
Crawfish tails seasoned with some blackening spice, homemade andouille sausage, thin sliced red onion, roasted red bell strips, and drizzled with a sauce of apricot preserves, cider vinegar, sriracha, and red pepper flakes. Mozzarella and fontina cheese.

Homemade fig jam and prosciutto with gorgonzola.

Cantaloupe chutney and prosciutto with fresh mozzarella, fontina and gorgonzola with a walnut garnish.
Click to expand...
I'd eat all that! 😋
 
medtran49 said:
Crawfish tails seasoned with some blackening spice, homemade andouille sausage, thin sliced red onion, roasted red bell strips, and drizzled with a sauce of apricot preserves, cider vinegar, sriracha, and red pepper flakes. Mozzarella and fontina cheese.

Homemade fig jam and prosciutto with gorgonzola.

Cantaloupe chutney and prosciutto with fresh mozzarella, fontina and gorgonzola with a walnut garnish.
Click to expand...

All of those sound delicious.
 
there are (imho) two places to start for "stuff on hearth baked flat bread"
Swiss/German Feuerkuechen - unleavened dough with "toppings"
and from much earlier...
Greek/Roman dishes - i.e. leavened dough with "toppings"

the whole concept of "pizza" being an outgrowth of Italian "tomato pie" is a nice excursion into non-reality.
first off, oven/hearth 'baked' flat breads with 'stuff on top' provably pre-dates tomatoes reaching "the Old World"
if you go to small European villages, you will find "flat breads" topped/stuffed with anything you can imagine . . . it's all a 'local specialty'

up 'north' one sees more 'fish' toppings - heh, herring is what they got!
on the Mediterranean, one sees 'fish' toppings - heh, it is what they got!

in-between the cured meats/sausages/cheeses/things preservable . . . took over.

the popular 'theme' that pizza 'blossomed' when WW2 soldiers returned home and 'for unexplained reasons' decide to add more stuff to "italian tomato pie" has some issues.

'entertaining' European business types, took them to Pizza Hut for a Pizza Supreme. stunned, they were. utterly stunned. they had never seen such a pizza as came presented . . .
on the flip side of that business schufft, got waltzed-into Dutch pizza . . . yeah, not really much impressed . . . nothing wrong with it, just not 'pizza as we know it' . . .
 
Additionally, the first "pizza Margherita" was not made in Italy until 1889.
Tomatoes were considered venomous for many years, since arriving from South America in the 1500s, and only became widely used in the late 19th century.
 
karadekoolaid said:
Additionally, the first "pizza Margherita" was not made in Italy until 1889.
Tomatoes were considered venomous for many years, since arriving from South America in the 1500s, and only became widely used in the late 19th century.
Click to expand...
Prior to the 19th century they were known as "Devil's Fruit" and mostly used for decoration.
 
karadekoolaid said:
Additionally, the first "pizza Margherita" was not made in Italy until 1889.
Tomatoes were considered venomous for many years, since arriving from South America in the 1500s, and only became widely used in the late 19th century.
Click to expand...
Actually poisonous. Venom comes from animals.

Sorry, DH is a stickler for that and beat it into my head since he used to keep venomous snakes in his youth.
 
The acid in tomatoes reacted with the pewter in the dishes and drinking glasses/vessels, which turned the food poisonous/toxic.
 
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