Underrated pizza toppings?

Either kalamata or green olives. I like green olives with pepperoni, kalamata usually by themselves.
Another all-timer is anchovies + mushroom. It's basically a fish stew if done the right way

Yeah, I think most leave them out. But its in the original recepie

Pineapple, and yes, I will die on this hill!
Also, sundried tomatoes

I had pear slices on a pizza once expecting it to be kinda weird at best, and it was genuinely fantastic.
- Add gorgonzola or some other blue cheese, had one like that recently, and though I absolutely loathe Hawaii pizza, the pear and blue cheese combo blew me away.

I love artichoke hearts on my pizza but most places don't have that option. My favorite pizza is a pesto sauce with feta, artichoke hearts, fresh tomatoes, and maybe trace amounts of ham.

Anchovy. It's a nice salty kick with a lot of umami
- They need to put them on caesar salads more
  
  Isn't it enough to have them in the dressing?
- And some olives, capers and garlic

Pineapple. Of all the people that hate it, I'm not convinced the majority have tried it (exceptions for those who hate pineapple on its own)
Edit: also it's best on white pizza
- I love pineapple and really strongly dislike it on pizza. The only time I've had "acceptable" pineapple on pizza is when it was chopped up really tiny and I could barely taste it.
  My problem with pineapple on pizza is,
  Hot/warm pineapple is gross.
  Pineapple makes the pizza watery.
  Pineapple adds a sweetness that a pizza just doesn't need. It detracts from other flavors.
  Again hot/warm pineapple tastes gross.
- I think I'd like it if the pineapple were in smaller pieces so it doesn't overwhelm everything else. "Pizza...pizza...PINEAPPLE...pizza..."
  
  I disagree, I like large chunks of pineapple. Small chunks usually turn to mush
- Def agree but the experience may vary greatly from "best you ever had" to "dfq this is trash" depending on the freshness of the pineapple and the skill/determination of the cook. Like pineapple pizza is hard to get right but if you get it right it's extremely good
- The first time I smoked weed we ordered a pineapple pizza and I... proceeded to pick all the caramelized pineapple off... bit by bit. Oh cringe. But it was so good.
- I tried it and it was ok but the roof of my mouth hurt afterwards
- get it under the cheese. flavor country.

Crack an egg on it
- Whites got on first then bake most of the way before adding the yolks! That way your pizza has built in dip packets!!

Worst is tomato slices. Waaaayyyy too watery. It is like someone left your pizza out in the rain.
- I don't think that I can take it 'cause it took so long to bake it
  
  It'll be okay as long as you have that recipe again

Next time you try pizza; try crab.
- In this economy???

The underrated combos is where the gains are.
Anchovies with olives and capers.
We all know pineapple and Canadian bacon (can also be Spam).
Pepperoni and jalapeños.
Blue cheese, fig, and caramelized onion.
Pesto as the sauce under the cheese and fresh or sun dried tomatoes on top.
- Is pepperoni and jalapeños not super common?
  In the UK, that's called 'an american'
  
  Not really. I've only seen it at a couple local type places. No large chain has it as a standard combination. TBH, that's kind of weird to peg that of all things as "an American" slice.
- Figs have to be a top contender. I've never heard anyone suggest them, yet it's great. There's one place I go that serves with prosciutto, fig preserves, and a balsamic glaze.
  
  🤌🤌🤌🤌🤌🤌🤌🤌🤌
  Love them figs!
- Pepperoni and jalapenos is my favorite but it is also the kryptonite to my usually indestructible digestive system. I get green peppers instead which is still very good but not the same.
- Anchovies with olives and capers.
  Salt, salt and salt? I'm on board, but I wonder how many other people would be.
  
  Capers are pickled, so they bring the acid, along with the tomato sauce. The rest is major umami punch, but you go veeeery sparingly.

No one mentioned goat cheese+honey ? Maybe just an European thing !
- I'd never have even considered honey, but "hot honey" stuff has started becoming popular and it is pretty great so I bet honey on pizza works well.
- chèvre-miel
  I've never seen that combination outside of France
  
  In some parts of Germany, Belgium and Netherlands too !

egg pizza

Palak paneer! Baltimore, queen of Indian Pizza. Someone on here mentioned feta -- try some squeaky paneer, instead! This gem really needs to be made elsewhere.
- Spinach and extra cheese are already ubiquitous toppings for pizza so now that you mention it I'm a little surprised palak paneer hasn't taken off. I can see it happening in Rhode Island, where there's both a lot of Italian and Indian cuisine.

Salami, really thin slices or diced summer suasage.

Artichoke hearts
Prosciutto
Black olives

I have two go-to combos that never fail me:
bacon and pineapple
pepperoni and bananna peppers
Both are also fire as hell with Tajín, more specifically the former.

Feta. Sure, pizza tends to be already covered in cheese, but this is different cheese, and that is a good thing. I think it goes well with some of my other faves, such as green olives, pineapple, banana peppers.
Salami. It's like pepperoni, but different.
Alfredo sauce instead of tomato sauce, together with a few toppings like chicken and red onion, is heavenly, and doesn't seem to cause heartburn.
- I mentioned it in another comment, but palak paneer pizza includes both mozzarella AND squeaky paneer cheese. It's great. I agree about the feta: "different cheese" is important.
- I agree regarding the Feta (and then Tsatsiki on top, it's heaven). Otherwise: Margherita is simply the best.

Try it before you judge me: pineapple, anchovies, a tad Tabasco. It's absolutely brilliant.
- We can be friends.
  
  ... from a distance.

Crack, smack, and angel dust.
- What's a big ass turtle gonna know about pizza anyway
  
  I don't know. But they sure do seem to love their 'za.
  
  Careful there, I have it on good authority that this particularly large turtle has an attitude.

I order the vegetarian pizza because I like all the vegetables but then I add two toppings of meat because I like meat.

Sundried tomatoes. Goat cheese.

Pepperoni, pineapple, and red onion is my go to.

FETA CHEESE!
- With sun dried tomatoes, pesto, chunked garlic and cashews.
  
  I love you
- Feta, capicola, sliced black olives. Perfection.

shallots!

Arugula adds a sharp flavor that really pairs with cheese well. Might be controversial, but I'm a big fan of the salad pizzas. The best tend to be the house salads of romaine, red onion, tomato, and olives up ended atop a good thin crust pizza with plenty of sauce.
Edit: Oh!! If making an arugula salad pizza, I find it works best when paired with something incredibly salty, like anchovy, used very sparingly, some thinly sliced pecorino romano, and a drizzle of good balsamic (that thick shit, not the watery cheapo one). Throw some halved sweet cherry tomatoes on there and some thin sliced onions? Oh! One of my favorite meals after a night of drinking.
- I've seen BLT pizza, which sounds similar. I didn't know salad pizza was a thing. It sounds like it might be really good or really bad depending on the freshness of the ingredients and the balance of softness to crispiness.
- Do you cook it with the arugula, or add it after? I need more info about salad pizza. I think this could be it for me.
  
  You add the arugula and the salad after the base is cooked. Some places cook it with sauce only and add shredded uncooked mozzarella, some cook it with minimal cheese on the pie and add the shaved cheese on the salad. Dealer's choice.
  Edit: bf is insisting the no cooked cheese is best, with a light vinaigrette. I think it's worth playing around with it. But a lil dressing is nice.

I love adding black olives or banana peppers to pizza along with a meat (usually pepperoni or meatball). Banana peppers specifically give it the contrasting flavor that I think people like from adding pineapple to a pizza, but without being so pineapple.
- Banana peppers and black olives, same here.

Mushrooms
- One time I made a pizza with cremini, wood ear fungus, chanterelles, morels, shiitake, oyster, and enoki mushrooms. I called it "fungal infection" and it was delicious.

peanuts. don't knock it unless you've tried a chicken-peanut-curry-pineapple pizza

Chives, fresh or dry. It started as a joke when a buddy and I made the pizza from System of a Down's Chik N' Stu song and I've never gone back.
Fresh, they bring this green crispness that contrasts really well with the other ingredients. Dry chives burn a little in the baking process but in all the right ways, giving the whole pizza a deep smoky taste that feels amazing.

Don't know if it's underrated: margherita. Simple, delicious.
- There are some great ideas on this thread but if you want to test a new place out then this is the corrct answer.
  edit: correct

Fresh corn is weird but gives a similar sweet juicy effect. I like corn+feta+chile peppers

Fig jam. A local place makes a fig jam and bacon artisanal pizza that's to die for.

Roasted garlic. Everytime I go to Mod pizza I cannot forget the roasted garlic. And yes, I always get it with pineapple

Sardines, olives, capers.

Roasted potatoes paired with chicken or beef and onion
Also pears, blue cheese, candied pecans, and balsamic glaze
- Never thought about potatoes on pizza, but potatoes are good in anything IMO.
- You had me up to the balsamic. There’s too much funk for me there.

Caramelized Onions.
Not a topping, but underrated: ricotta instead of tomato sauce. So good!
- Caramelized onions are really good on pizza

I love cranberry and camembert pizza

Pineapple and pepperoni, Prosciutto, Salami, Hot sauce/hot honey, Buffalo sauce/bbq sauce instead of pizza sauce
One of my favorites is bbq sauce, brisket, cheese and, hear me out, diced pickles

I got one that is more cursed then underrated:
Mac and cheese pizza, but right before you eat a bite you pour a tiny bit of cola on it first.
- So you mix macaroni, pizza, and coke? You are a madman…

Tapatio hot sauce (or Valentinos), Crystal hot sauce, garlic powder, salt, pepper, sriracha.
All on the same pizza.
- Recipe for a toilet Hyphlosion
  
  Your body is weak, but so is metal before it is tempered by heat. Your potential is waiting, if you can weather the flames.
  Also capsaicin is good for the heart.
  
  Tastebuds: That’s Future Hyphlosion’s problem.

I have to say I'm loving the pineapple renaissance.
- I'm biased because I've liked Hawaiian pizza since I was a kid but I still think the pineapple hate was overblown by a small and loud group of people who probably get upset when their peas touch their mashed potatoes

I don’t know if you cancan call it underrated, but bacon and egg is the best pizza
- I like to crack quail eggs on pizzas so they come out over easy. Soooooo good
- Chicken caviar? Fancy!

Here in Chicago we enjoy a thin crust with Italian beef and hot giardiniera.
- Italian beef sandy in pizza form?
  I'm either drooling because that sounds incredible or I'm drooling because I'm having a stroke.
  
  If you get the chance, I highly recommend it.

I love pineapple, the sweetness goes great with other savory toppings.
- Pineapple, sausage, and Jalepeno is my go to because I usually have those in the freezer
  
  Ooo, Salty Sausage or Savory Sausage?

My toppings of choice are olives, mushrooms, and pineapple.

I had a really good pizza topped with stinging nettle once.

Chives, fresh or dry. It started as a joke when a buddy and I made the pizza from System of a Down's Chik N' Stu song and I've never gone back.
Fresh, they bring this green crispness that contrasts really well with the other ingredients. Dry chives burn a little in the baking process but in all the right ways, giving the whole pizza a deep smoky taste that feels amazing.

My absolute favorite pizza is: white pizza (no red sauce), mozz of course, shrimp, bacon, spinach, and some fresh garlic, preferably sliced and roasted. All on a thin New Haven style crust. If you’re ever in New Haven and go to BAR, it will be an incredible pizza.

My ideal trifecta - fresh tomatoes, green olives, pepperoni

Charred fatty goose breast.
Blew my mind.

Arugula and prosciutto, lightly drizzled with hot honey

My personal favorite is pineapple, mushroom, and jalapeño. Sweet, savory, and a dash of spiciness. Then I’ll usually add some dried scotch bonnet flakes if I’m eating at home because I’m a fiend for spice and scotch bonnets are delicious

Cream cheese and black olives 👌oh so good

Jalapenos are too important to me to not consider them generally underrated.