Give me a great Chicago pizza place with a sausage, mushrooms, onion, and green pepper pizza, and I'm just fine.

Of course, I do prefer to do it at home. That's because I live in Houston now ... man, talk about your places with a dearth of great pizza. We've got a couple decent spots, but nothing that's blow-away good like Chicago or New Haven.

Super thin crust, tomato sauce, mozzarella, and some fresh basil. So simple, but so good.

Cashews are a great addition to pizzas, at least if you like cashews.

Very good, but I think that the white clam at Modern Apizza, also in New Haven, might be better.

tomatoes, mushrooms (fresh only), and garlic

stinky but yummy

Vegetables go in a salad...meat goes on a pizza.

My favorites..

A. Pepperoni, pepperoni and more pepperoni.
B. Buffalo chicken
C. Cheeseburger

Sausage
Mushroom
Anchovies
Fresh Chopped Garlic

OK, I admit it! This combo grosses out most people I know. But a few people I know really like it!

This combo was suggested to me by a close friend years ago, now deceased (not from the pizza). He called it the "Premisler Special," and I continue to call it that in his memory.

This pizza has a strong flavor and is very pungent. So, don't ever order it on a thin-crust. This combo of ingredients is strictly for deep-dish or stuffed pizza. Ginos East in Chicago does it best!

- Sausage and onions
- green peppers if they've been sauteed a little bit first (most places don't do this, I'll eat the raw ones but I won't order them on my own)
- salami (more often found in the thin individual pizzas in European cities)
- pepperoni instead of sausage on really cheap pizza like the pizza hut room service pizza or (heaven forbid) Domino's.

I love chorizo, but I'm not sure I'd like it on a pizza. I hate ground beef on a pizza, as well as any seafood or olive. It's been years since I've had Canadian bacon or roasted garlic on a pizza, but I'd probably like them as well.

Italian Sausage
Pepperoni
Canadian Bacon
Onions
Freshly Roasted Garlic
Drizzle of Roasted Garlic Olive Oil

Any and all meats, and the more cheese the better. Yeah, it bugs my cardiologist, but ya gotta die from something!

Thin crust preferably in a stone oven or else on a pizza stone preheated very hot. Put the crust on for a few minutes until it bubbles up, then flip it. That way the crust stays crisp and not soggy.

Use plenty of gorgonzola cheese, bleu or roquefort is okay too, some mozzerella, parmesan whatever you have and after it browns put on the arugula aka rocket and enjoy!

Lou Malnati's Sausage Deep Dish. If I can't have that, the ideal toppings would be sazzeetch, pepperoni, green peppers & onions...-n- throw some of those red pepper flakes on top. Finish that off with a couple of ice cold beers in the recliner watching a Cubs game, and I can die right then and there.

I like the "old school" toppings, but I do love one exotic - the Peking Duck Pizza from CPK - duck, hoisin, leeks, and won ton chips.

Yum!

Favorite - NY style crust with extra cheese, Italian Sausage, and mushrooms and if you really want to kick it up a notch add fresh garlic to the mix.

As a close second a good Philly cheesteak pizza - chipped beef, onions, peppers, & provolone cheese on a NY style crust.

It really depends on where I'm having my pizza. As others have suggested, "mystery sausage" (i.e., sausage on a pizza outside of Chicago) can be problematic. Therefore, if I'm outside of Chicago, I'm not going to order sausage unless I know it to be good. So, it's gonna be pepperoni and green peppers (and mushroom and onions, if my eating companion(s) agree).

If I like the sausage, it'll be sausage and green peppers.

However, if I'm having thin crust pizza in NY, I'll just have cheese.

Two places where I only do veggie pizza because it is sooo good, are Harrod's pizzeria in London and Sopprafina in Chicago (a superthin crisp crust with spinach, red onion and mushroom).

I don't go for the weird California Pizza Kitchen ingredients like roasted potatoes, carmelized onions, etc.