Pepperoni/sausage and shrooms
Pineapple, bacon or ham and jalapenos
Puttanesca
White pizza, potato, caramelized onions
Detroit style with any of the wacky topping combos
Descendant Detroit Style Pizza Toronto. Order from Toronto’s best gourmet Detroit style pizzeria for pickup or delivery in Leslieville. . A favorite, but a bit of a schlep so we don’t go often enough.
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My absolute favorite is a cheese pizza IF and ONLY IF it is New York style and done really well. Several places in Austin, including Home Slice and Baldinucci’s nail it. Baldinucci’s is about three blocks away. Fortunately it is too expensive to be a frequent item for us. I like sausage on Detroit style. I like pretty well the typical “everything” pizza and a vegetarian with bell peppers, onion, and both green and black olives, mushrooms if they aren’t dry. I will eat pepperoni, but for me a pizza with just pepperoni is only good the moment it comes out of the oven. It doesn’t take long to get sad. My wife likes Canadian bacon and black olives. So I make it fairly often.
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I just remembered an excellent Taleggio & radicchio pie at a favorite, now defunct Berlin trattoria. Taleggio makes for a fine pizza cheese, as it plays nicely with my other favorite topping, fresh mushrooms.
Very rich, of course, and best to be shared.
I would be at the front of the queue for that one.
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A long time ago, on the Isle of Manhattan, there was Goldberg’s Pizzeria. The star of the show was the SMOG pizza: Sausage, mushrooms, onions, green peppers. We loved it. Goldberg’s is long gone. Now my wife and I get our version of SMOG: Pepperoni (instead of sausage, even though it is a sausage but you know what I mean, mushrooms, onions, green pepper and a second G: garlic. The only pizza place near me with decent crust charges $Toomuch for each topping, but has a maximum price that works for us. S(P)MOGG!
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Ah, a use for taleggio that isn’t baked with potatoes and bacon. Must try that one. Unfortunately, there are no good pizza joints near me, but luckily, Chris Bianco’s crust recipe is excellent and there is always a bag of Caputo in the house.
Edit: I entirely neglected to answer the question. Very thinly sliced onion, mushroom (raw, so there), peppers, fresh basil and hot pepper flakes.
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La Salumeria deli makes some nice taleggio sandwiches.
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Have you tried the taleggio by Albert’s Leap? It’s a little less funky than the imported stuff, but it is still very good, and happily, about 1/4 of the price.
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not yet..I will add it to my list. grazie
I like: hot Italian sausage, bell peppers, onions (pref red), mushrooms, black and green olives, and a sprinkle of Italian seasoning. I like local mozz, as well. When I make it at home, I run a rolling pin over the sausage to flatten it out and cover more space.
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Taleggio is also fantastic melted over sautéed mushrooms on a crusty slice of sourdough or rye.
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I rember ordering reindeer in Austria. Very good
Italian sausage(the type with fennel seeds), mushrooms, kalamata olives, black olives, pepperoni, Canadian bacon.
I prefer thin crust pizza and don’t load them up with a lot of toppings, almost never more than two. Favored combinations: Italian sausage & mushrooms or kalamata olives, or black olives. Canadian bacon & mushrooms or black olives. Sometimes mushrooms & kalamata olives or black olives. I usually just get pepperoni without other toppings.
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My personal favorite, discovered at the late Charcoal Guido’s in Waltham, MA, is a combination of portobello mushrooms (sauteed first with garlic), caramelized onion, and gorgonzola:
I have attempted to make it at home and got pretty close (and made BF’s favorite from the same restaurant - hot salami, mozzarella, and provolone…his got a little more char than mine because it went in first…tasted fine though!):
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Fennel sausage and artichoke or sardine, green olive and chili flakes.
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My preferred pie is pretty boring: whatever the shop calls it’s combo is it. That usually means a red sauce, cheese or blend of cheeses, onions, peppers, pep, sausage, mushrooms, and olives. I used to love adding anchovies until a guy who once owned a pizza place said that the problem with anchovies is that they’re so seldom ordered that there’s no telling how long any particular can has been sitting open in the fridge (or worse, on the counter!).
These days, however, I’m game for almost anything. I’ve had potato and broccoli and cauliflower on pizza, and would not say ‘no’ to them again. I did see a pizza with slices of green apple, though, and I’m not sure I’d be willing to pay for it, but if somebody else bought it I might give it a whirl. In fact, I’m even willing to cross what used to be my personal pizza Rubicon and try pineapple. I had a “Hawaiian pizza” once decades ago and hated it, but I realize that tastes change over time and maybe I should give it another try. Maybe.
I also really dislike Hawaiian pizza – primarily because I don’t like that kind of ham. But bacon and pineapple? Or pepperoni and pineapple? Maybe with some jalapeno? That’s good stuff. Give it a shot and report back! 
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Currently closed due to a fire, but City Slicker in Somerville has this exact combination on a pie they call City Girl.
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