Pizza toppings come and go, but some leave behind a legacy of bold flavors, unexpected textures, and a devoted fan base that still longs for their return. Whether they were too expensive, too unconventional, or just ahead of their time, these toppings once brought unique twists to our favorite pies before fading into obscurity. From gourmet seafood additions to quirky sweet-savory combinations, they pushed the boundaries of what a pizza could be. Though most have vanished from mainstream menus, they remain a fascinating part of pizza history and who knows, maybe some will make a comeback in the future. Here are 14 forgotten pizza toppings that might just blow your mind.
Shrimp
Seafood on pizza isn’t entirely unheard of, but shrimp never quite became a mainstream topping. Some pizzerias experimented with garlic butter shrimp, pairing it with white sauce, spicy marinades, or even a Cajun-style seasoning for extra heat. Despite its flavorful potential, shrimp pizza struggled with consistency issues overcooked shrimp became rubbery, and undercooked shrimp was unappetizing leading to its quiet disappearance.
Smoked Salmon
Smoked salmon is a staple in bagels and brunch dishes, so naturally, it found its way onto pizza for a short time. Often combined with cream cheese, red onions, and capers, it mimicked the flavors of a classic lox bagel but in pizza form. While it had a niche following, the delicate nature of smoked salmon didn’t hold up well under high-heat pizza ovens, which likely contributed to its decline.
Caviar
Caviar-topped pizza was a thing for those willing to pay premium prices. This extravagant addition was often found on high-end, chef-driven menus, paired with crème fraîche and fresh herbs. While visually stunning and undeniably indulgent, caviar’s briny, delicate nature clashed with the bold flavors of traditional pizzas, making it more of a novelty than a lasting trend.
Peanut Butter
Peanut butter pizza might sound strange, but it had its moment, especially when paired with bacon, jalapeños, or even chicken for a sweet-savory-spicy combination. The creamy texture and nutty flavor created a unique contrast against a crispy crust, making it a surprisingly tasty, if unconventional, choice. Ultimately, its polarizing nature kept it from gaining widespread appeal, leaving it as more of an underground experiment than a mainstream success.
Cashews
For a short time, cashews made appearances on pizzas, particularly in plant-based and gourmet pizzerias. Their mild sweetness and crunchy texture added an interesting contrast to gooey cheese and soft crust. However, they lacked the boldness needed to stand out, and their higher price compared to more traditional toppings made them an unlikely long-term contender.
Caramelized Pears
Caramelized pears brought a rich, honeyed sweetness to pizzas, often paired with blue cheese, prosciutto, or arugula. The contrast of sweet and salty made for a sophisticated flavor profile, appealing to foodies and gourmet pizza lovers. However, it never gained mass appeal, likely because most customers weren’t looking for fruit-forward flavors in their savory pizza experience.
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Lobster
For a brief period, high-end pizzerias experimented with lobster as a topping, pairing it with garlic butter, Alfredo sauce, or even truffle oil. While undeniably luxurious, the cost of fresh lobster made it impractical for most pizza chains. Over time, it became clear that most customers weren’t willing to splurge on a pizza when they could get a full lobster dish for a similar price.
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Fig Jam
Figs and fig jam once had a moment in the artisanal pizza world, often combined with goat cheese and prosciutto for a sweet-savory balance. The richness of the jam paired beautifully with salty meats and creamy cheeses, creating a complex flavor profile. While still found at some upscale pizzerias, it never transitioned into mainstream fast-food pizza culture.
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Fried Egg
In some European countries, fried eggs were a staple topping, often placed at the center of the pizza. The runny yolk created a creamy, rich texture that blended well with cheese and meats like ham or prosciutto. However, its impracticality for delivery and takeout meant it never gained lasting popularity in many regions.
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Baked Beans
Baked beans on pizza had a brief moment, particularly in the UK, where they were often paired with cheese for a comforting, savory experience. The sauce added a unique, smoky sweetness, but the texture of beans on pizza wasn’t for everyone. Over time, the trend faded as customers leaned toward more traditional toppings.
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BBQ Pulled Pork
BBQ chicken pizza became a staple, but BBQ pulled pork never quite reached the same level of popularity. While the smoky, saucy meat worked well on a pizza crust, it often made the pizza too heavy and messy to handle. As a result, it remained more of a specialty topping rather than a mainstream success.
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Kimchi
Korean fusion pizzas briefly experimented with kimchi as a topping, bringing spicy, tangy, and umami-packed flavors. It paired surprisingly well with cheese and meats like pork belly, but the strong, fermented taste wasn’t for everyone. Despite its cult following, it remained a niche topping rather than a mainstream option.
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Squid Ink
Some pizzerias used squid ink as a sauce base or drizzle, giving pizzas a deep black color and a rich, briny flavor. While visually striking, the intense seafood taste wasn’t widely appealing, making it more of a novelty than a long-term trend. As a result, squid ink pizza became a rarity rather than a menu staple.
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Pickles
Dill pickles had a brief moment as a pizza topping, often paired with mustard-based sauces or ranch dressing. While some loved the tangy crunch, others found the flavor clash with traditional tomato sauce too jarring. As a result, pickle pizza remained a niche specialty rather than a widespread favorite.
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From extravagant seafood toppings to unexpected nut and fruit pairings, these lost pizza toppings tell a story of creativity, risk-taking, and ever-evolving customer tastes. Some of these toppings may have been too expensive, too unconventional, or just too ahead of their time to stick around, but they each had their moment in pizza history. As food trends continue to evolve, it’s always possible that some of these forgotten toppings could make a grand return perhaps in new, modernized forms. For now, they remain a fascinating glimpse into the adventurous side of pizza-making, reminding us that there’s always room for innovation in the world’s favorite comfort food.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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