What are some of your favourite pizza toppings?

Mine are: Italian Sausage, Chicken, Pepperoni, Double Cheese (sometimes bacon strips aswell)
Or: Chicken, Pepperoni, Mushrooms, Onions

Usually hamburger and ham. Sometimes only one or the other, sometimes with sausage too. Sometimes onions and, when I have them, I put some sliced jalapenos on a couple slices. I love pizza.

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ham, bacon, eggs, kebab, other stuff, what's in the fridge; oh bugger, nothing but strawberries and salami; oh well, time for strawberry and salami pizza.

Best designed pizza I've made yet was a quattro rodenti from Nanny Ogg's Cookbook, though it was made with five instead of four rats, since I wanted one for each eater.
Half tomato for body, half button mushroom for head, cover with thin slice of rare roast beef for skin, peppercorns for eyes and nose, thin slices of mushroom for ears, bit of boiled spaghetti for tail, brush with oil and sprinkle with dried dill for fur.

BTW, the strawberries actually worked quite well.

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One of my former office mates would order what he called the "cholesterol special": pepperoni, sausage, and pre-cooked bacon.

Personally, I tend to go with pepperoni, or pepperoni and bacon when it's an option.

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Everything except Anchovies...

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Agreed

What's wrong with anchovies?

Anyway, my favourite topping: spicy salami (salamino piccante) and sausage (wuerstel - Frankfurter type, if I got the name right).

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Pineapple, ham, canadian bacon, bacon for me -> Hawaiian!

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Everything.

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Well if I order from Pizza Hut, Meat Lovers or Seafood. (Seafood has mussels, shrimp, and calamri with seafood dressing... mmmmmm)

Otherwise I tend to be a heretic and go with Hawaiian, lol.

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Just an old-fashioned, plain vanilla pizza lover here.

Favorite topping combo is pepperoni, red bell pepper, crayfish, onion, crab meat, andouille, fresh calamari, piquins, a smattering of habaneros and crushed red pepper, and of course anchovies, all mixed into an herb-heavy tomato sauce topped with mozzarella with a few dashes of cheddar and feta.

Requires a Sicilian crust, otherwise the toppings will break through.

A fellow engineer back in the 1980s had a taste in pizza that was similar to ToSeek's friend: pepperoni, sausage, and bacon. Only differences were he'd ask for sweet and hot Italian sausage, extra pepperoni, the bacon wasn't pre-cooked, and "with extra grease".

His fantasy football team was called "Pizzas To Go".

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Yellow onions, green pepper, and jalapenos. If there is meat in the fridge, hamburg, bacon, or sausage, too. My wife likes broccoli and tomato, so we generally split the toppings and claim pizza real-estate to get our favorites. We both insist on black pepper, oregano, and Romano cheese (once all the other toppings are on), and since we make all our own pizzas, we get what we want. Pizza Hut stinks, others may be less-bad, and the little local shops are all deficient in one way or another. It took me several years to refine my home-made pizza sauce, and it would be way too expensive for even the locals to produce and hope to compete with the chains. It starts with fresh tomatoes (in season) and canned Romas (in a pinch) and it takes at least all day to simmer it down.

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Pepperoni, sausage, extra cheese, and pesto instead of red sauce.

I do, however, have a deep longing for practically any pizza from a place near my mom's called Pizza Joe's. Whenever I'm home and order from them, the driver (I can only assume Pizza Joe himself, as it's been the same driver since we started ordering from them) asks me how I like Washington and how my mom's doing.

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My favorite all-time pizza was Canadian bacon, mushrooms, onions and smoked oysters. Yumm!!!

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A traditionalist myself. Sausage is number one (Italian of course), after that garlic, onions, green peppers. Deep dish, but with a relatively thin crust, made true Sicilian style - cover the crust with cheese, then add the toppings (chunkier the better), followed by the sauce. The cheese bubbles up thru the other ingredients, but leaves just the right amount of oils cooked into the crust. Gino's East out of Chicago is the best.

I don't get all the gimmick pizzas. A popular one is taco pizza. If I wanted a taco, I'd order a taco. When I want a pizza, I get a pizza. I don't eat taco pizzas or pizza tacos.

I worked at a couple pizza joints at school. After bar hours especially, people would order the most horrid pizzas with ingredients like sauerkraut, tuna, pineapple, shrimp, etc. Fruit on pizza should be a punishable offense.

And the sauce is red. Not white or green or purple. I'll bet some bistro with a high-falutin name could probably con people into paying extra for a grape jelly based sauce if they gave it a haute cuisine name and real flowery decription.

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How anyone can eat this without B-B-Q sauce beats me.

A friend and I share the same taste in pizza. When we're in a meeting and they order pizza, we always ask for anchovies and mushrooms. Or, as my friend calls it, "dead fish and fungus."

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pepperoni, cheese, mushrooms, extra cheese, sausages, Even more cheese.

I like olives and heaps of cheese.

I never understood how anyone could actually like pieces of pineapple in their pizza.

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And so it was, however late . . .

Thin crust with red & green peppers, mushrooms, chillies & Jalapeños. I like it hot

The comments about anchovies reminds me of the exchange between the cops in Leon concerning the pizza...
'Careful, it might be poisoned'. 'No man, no anchovies on this'.

I don't mind anchovies actually, just find them a bit strong. Sweetcorn on the other hand, I feel should have no place on a pizza

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If I wanted fruit cocktail, I'd order it. I don't eat fruit cocktail pizzas or pizza fruit cocktails.

Hawaiin pizza is an oxymoron.

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"Within the next generation I believe that the world's leaders will discover that infant conditioning and narco-hypnosis are more efficient, as instruments of government, than clubs and prisons, and that the lust for power can be just as completely satisfied by suggesting people into loving their servitude as by flogging them and kicking them into obedience." -- Aldous Huxley