[Shared404]

Hard agree.

My first job was a pizza place where we had "Pizza of the Month" deals which were unusual pizza's. Street taco pizza? Amazing. Thanksgiving pizza? Amazing. Spicy honey + fresh mozzarella? Amazing. Baked potato pizza? Amazing.

Just gotta remember to not use tomato sauce for some of those.

[mauvehaus]

If you find yourself near Slade, KY, you might find Miguel's worth a visit[0]. Their list of toppings and sauces is extensive, in part reflecting that it's anything in the kitchen that might reasonably be a pizza topping, salad component, or breakfast burrito filling. Hell, they'll put rotini on your pizza if you want, since they have it on hand for people who prefer pasta to pizza as their dinner substrate.

I suspect you could experiment to your hearts content for a long while there.

[0] It's unlikely that you'll "find" yourself in Slade without already knowing about Miguel's.

[wiredfool]

Sounds like it.

There was a food truck at Cornell when I was there, Hot Truck, an institution on West Campus for late night food. They had a bunch of French bread pizzas, referred to in initial code. PMP (poor mans pizza), WGC(white garlic and cheese) and the always interesting WTF (chefs choice).

I feel that if it plausibly goes with bread and cheese, or if it’s street food, then it will probably work on a pizza.

[wiredfool]

Yeah, no tomato for most of mine. Though fresh sliced tomatoes are a common topping.

They honey pizza reminds me of a pizza I got from a vending machine in France a couple years back, I think honey and chevre. There was this vending machine outside a pizza joint that would cook a whole pizza for you in about 5 minutes, presumably from cold preprepared pizzas.