Classic American Pizza Toppings

While pizza places in America have their "specialty pizzas" which are made with their own favored combiniation of ingredients, customers often just order a pizza by listing what toppings they want. The pizza will be made with tomato sauce, mozzarella cheese, a sprinkle of oregano and perhaps Parmesan or Pecorino-Romano cheese, and topped with the items the customer asks for. Jars of oregano and red pepper flakes, and sometimes parmesan cheese, sit on the counter for anyone who wants to sprinkle them on their pizza.

One pizza I made at home that I liked was Marinara sauce with herbs added, a little hot Italian sausage pre-cooked, some roasted peppers I had froze, and some black olives.

Popular Pizzas in US:

Cheese Pizza
Veggie Pizza
Pepperoni Pizza: Tomato pizza sauce, pepperoni, mozzarella and Parmesan cheeses, grated, fresh oregano or Italian seasoning
Meat Pizza: Meat Lovers - pepperonni, italian sausage, salami
Margarita: basil, fresh mozzarella, and tomatoes (see Traditional Italian Pizza Toppings)
BBQ Chicken Pizza: BBQ sauce, Sharp cheddar or colby jack, Shredded or chopped chicken (can use rotisserie), Thinly sliced red
     onions, Freshly chopped cilantro
Hawaiian Pizza: Red pizza sauce, Shredded mozzarella or Italian blend, Canadian Bacon, Pineapple, Bacon Thinly sliced sweet onions –
     optional
Buffalo Chicken Pizza: Sauce: Ranch dressing, Sharp cheddar, Shredded chicken tossed in buffalo sauce, Green onions, Bleu cheese,
     Drizzle: Buffalo sauce, Ranch dressing
Supreme Pizza
The Works

Topping Combinations:

Sausage and Mushroom (my favorite)
Italian Sausage and Broccoli Rabe made w/ garlic and red pepper flakes
White Pizza: Sauce: Garlic and olive oil, Ricotta, mozzarella and Pecorino Romano cheese, Freshly chopped oregano, Freshly chopped
     thyme, Crushed red pepper flakes
New Haven-Style White Clam & Garlic Pizza
Tomato sauce, mozzarella, mildly hot peppers, mushrooms, kalamata olives, fresh basil leaves, drizzle of olive oil
Roasted garlic, spinach, feta and mozzarella cheese, red chile flakes, oregano, drizzle of olive oil (no tomato sauce)
Mozzarella cheese, cherry tomatoes cut in half, kalamata olives, dried oregano, fresh basil leaves, drizzle of olive oil (no tomato sauce)
Artichoke Pizza: White pizza sauce, Shredded mozzarella and Pecorino Romano, Artichokes, Chopped spinach
Chicken Bacon Ranch: Sauce: Ranch, Colby jack, Chopped or shredded chicken, Crispy crumbled bacon, Drizzle: Ranch
Chicken Alfredo Pizza: Alfredo sauce, Shredded mozzarella and Pecorino Romano, Chopped chicken, Chopped spinach, Mushrooms
Greek Pizza: Sauce: Olive oil and garlic, Shredded mozzarella and Feta cheese, Artichokes, Chopped spinach, Kalamata olives, Sun
     dried tomatoes, fresh oregano

Gourmet Pizza Toppings:

Prosciutto, fig and arugula
Pear & gorgonzola topped with arugula after cooking – an old California Pizza Kitchen favorite!
Shrimp Scampi Pizza – The best way to put seafood on your pizza!
Burrata and Brussel sprout (inspired by Emeril’s restaurant in Destin!)
Pesto, Artichoke, chicken, and spinach
Pancetta, asparagus, and gruyere
Thai sweet chili sauce, zucchini, chicken, red pepper, crushed peanuts
Peaches, gorgonzola, goat cheese, basil, balsamic glaze drizzle

Other Pizza Recipes

American Pizza shops have become very inventive with their pizzas. Here are some other ideas for pizza toppings.

Sausage, Tomato, and Artichoke Heart

Chopped canned tomatoes are used for this pizza in place of pizza sauce.

1/2 pound hot Italian sausage, casing discarded and the sausage chopped
1/2 cup finely chopped onion
1 large garlic clove, minced
1/2 teaspoon crumbled dried oregano
1/2 teaspoon crumbled dried basil
1 (14-ounce) can Italian tomatoes, drained, chopped fine, and drained well again in a colander
1 (6-ounce) jar marinated artichoke hearts, drained, rinsed and patted dry
1/2 cup coarsely grated mozzarella
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper

In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet. In the fat cook the onion, garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl of sausage. Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the middle rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown.

Prosciutto and Arugula Pizza

A pizza baked with tomato sauce and mozzarella cheese is topped with fresh arugula leaves and thinly sliced prosciutto.

1 cup small to medium arugula leaves
4 ounces mozzarella (preferably fresh)
1 cup pizza sauce, or other tomato sauce
6 very thin slices prosciutto

Trim any tough stems from arugula and thinly slice the cheese. Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge. Arrange mozzarella slices evenly over sauce. Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top.

Carmelized Onion, Radicchio, and Goat Cheese Pizza

Carmelized onions and radicchio form the base for goat cheese and fresh thyme.

1 pound red onions, thinly sliced (4 cups)
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 pound radicchio, chopped (3 1/2 cups)
Salt and freshly ground black pepper
3 ounces soft mild goat cheese, crumbled
2 teaspoons fresh thyme, chopped

In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes. Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste. Top uncooked pizza dough with onion-radicchio mixture, goat cheese and thyme. Bake until golden, about 10 minutes.