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Of course, the best pizza toppings are subjective.
Many people want to stick to tradition and convention – pepperoni, sausage, green bell peppers, mushrooms, fresh basil, and whatever else we can think of securely accenting a basic red sauce, low-moisture mozzarella cheese pizza without alienating too many people.
There’s nothing wrong with these; they’re all standard-bearers as pizza toppings for a reason.
If you’re an experimental eater, try bacon (both American and Canadian), ground beef (both American and Extra-American), chicken, smoked sausage, or a full 24 oz porterhouse steak.
You could also put a full grocery store vegetable section on your pizza if you wanted to, and people have. There’s probably not a single edible ingredient that hasn’t been used as a pizza topping at some point.
PEPPERONI
Depending on who you ask, this could be the king of all pizza toppings. By far the most popular pizza topping in the United States is pepperoni.
Unless you prefer meatless pizzas or have a strong dislike for pigs, it should come as no surprise that this is such a delicious option for the greatest pizza topping.
It’s versatile to the max — you can fit pepperoni almost wherever on a pizza, regardless of what’s already on top. It’s also rather light, with a tinge of spiciness that complements a wide range of other ingredients. Also, you must try to play this What Kind Of Pizza Are You Quiz.
What Kind Of Pizza Are You Quiz
SAUSAGE
If “meatiness” is the most important note to strike when selecting on the best pizza topping, you won’t find a more deserving option than sausage.
Sausage has a strong, fennel-forward flavor that pairs well with green bell peppers or onions.
It’s unsurprising that it’s the most popular pizza topping for Chicago deep-dish pizzas.
OLIVES
Olives will never win over everyone; it’s just not their style. But they don’t need everyone to like them since those who do adore them.
Regardless of how you feel about them, you have to respect such a persistent pizza topping that has gained such a cult following. Most notably, olives are fundamental to the “supreme” pizza experience.
BACON
It would be simple to dismiss bacon as pepperoni’s slacker relative, but that would be incorrect.
In place of spice, bacon has an indelible crisp and a more prominent flash of salty. It tastes more like pig and, in general, complements sweet and savory dishes better than other meats.
It’s also made of bacon. If you think about it, admitting that it is bacon should be the beginning and conclusion of any argument in its favor.
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PINEAPPLE
Pineapples on pizza remain one of Canada’s most significant and long-lasting cultural achievements.
Its origin narrative is similar to that of many other old-school pizza innovations: an immigrant sees an opening in mid-century North America and builds something new. It’s acidic and sweet, with a crisper and harder texture than tomatoes.
This goes well with ham or Canadian bacon – one of the rare situations when Canadian bacon triumphs over standard bacon.
HAM
Another meat-lovers’ favorite topping is ham.
As previously said, it works well as a counterpoint to something sweet like pineapple, and it goes without saying that the “Hawaiian” (ham and pineapple) style is the most common way to use ham on a pizza.
However, ham can be found in good company on any type of carnivorous pizza.
BEEF GROUND
This is an element that is rarely a contender for greatest pizza topping, although it has powerful uses in specific pizza styles.
The obvious and greatest usage for it is in a taco pizza, a quirky and unexpectedly tasty speciality pizza originally served in 1972 at Happy Joe’s in Bettendorf, Iowa.
Ironically, the first edition did not include ground beef, but it has since become a staple ingredient in the one-of-a-kind pie.
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