Pizza Topping Combinations
Classic topping combinations plus regional flatbread styles from around the world, with what goes on each and a note on building it.
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How to find a pizza topping idea
- Search by name or ingredient, such as mushroom or spicy, or filter by region.
- Read what goes on each pizza and the note on building it.
- Click Pick one at random if you can’t decide.
A note on quantities
These are ingredient lists and build order, not precise measurements — toppings scale with pizza size and how heavy-handed you like them. As a rough starting point for a 12-inch pizza: a thin, even layer of sauce (about 1/3 cup), 6-8 oz of cheese, and 3-4 oz total of other toppings, added in the order listed so anything that needs direct heat (like raw meat) sits closer to the crust and anything delicate (fresh herbs, arugula) goes on after baking.
About the regional styles
The entries tagged with a specific region below aren't just topping lists — they differ in crust, pan, and bake as much as in what's on top, so each one includes a short crust/format note as well. A few, like Georgia's khachapuri, Lebanon's manakish, and Malta's Gozitan ftira, are flatbreads rather than pizza in the strict sense, but they sit in the same family of dough-plus-toppings food and are worth knowing regardless of what you call them.
Questions about pizza toppings
What are the most popular pizza toppings?
Pepperoni, mushrooms, onions, sausage, peppers, extra cheese and olives are among the favourites in most surveys.
How much cheese goes on a 12-inch pizza?
About 6–8 oz (170–225 g), with about 1/3 cup of sauce and 3–4 oz of other toppings.
In what order should toppings go on?
Sauce, cheese, then toppings that need direct heat, like raw meat. Delicate ones like fresh basil or rocket go on after baking.
What is the difference between Neapolitan and New York pizza?
Neapolitan is small and soft with a puffy crust, baked very hot for about a minute. New York style is large, thin and foldable.