"Clams are a classic topping typically used on a white pizza in my hometown of New Haven. (See: Pepe's, Sally's, or Modern Apizza.) It's probably underused at home only because most of the country just isn't familiar [enough] with clams to think about using them. My suggestion, as is with most of our pies, is to keep it simple at home, using just olive oil, pecorino, or Parmesan, with or without bacon." -- Bill Jacobs, Piece Brewery & Pizzeria (Chicago, IL)
"Clams can be considered quiet achievers, but they are the perfect pizza topping if made with freshly shucked clams; tender, deliciously briny, and naturally juicy, they match perfectly with a garlicky white pizza base! I love using freshly shucked littlenecks." -- Mike Price, The Clam (New York, NY)
"We are pretty traditional when it comes to toppings, but one topping that I feel is totally underrated is sliced Roma tomatoes. We use it as a key ingredient on our signature pizza, The Lou. But aside from The Lou, we don't see a lot of people order it. Personally, I think it pairs really nicely with our pepperoni.” -- Marc Malnati, Lou Malnati's Pizzeria (Chicago, IL)
"Being a part of the Blue Ribbon Task Force for the Monterey Bay Aquarium Seafood Watch, I am all about canned seafood as a pizza topping right now, but it hasn't totally caught on in the mainstream quite yet. Ditch the anchovies; sustainable canned seafood -- such as sardines, octopus, cockles, and smoked trout -- is the future. [It's] delicious and good for the planet. You can add any of these to a pizza at Cart-Driver, and we serve canned sardines at Basta on the Maritime pizza, with tomato sauce, garlic confit, thyme, and Calabrian chili." -- Kelly Whitaker, Basta (Boulder, CO)
"Broccoli rabe is an underrated pizza topping. When combined with guanciale and fresh mozzarella, there's nothing better.” -- Tony Mantuano, Bar Toma (Chicago, IL)
"The combination of sweet and salty with pizza is a staple, but you can think beyond your typical Hawaiian pineapple/ham toppings. Figs are a great seasonal topping that adds a sweetness and earthiness that pairs perfectly with the richness of gorgonzola cheese and the acidity of the pickled red onion [in our Figura pizza]." -- Mike Randolph, Randolfi's (University City, MO)
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