Build-your-own pizza was a full section of Umbria Gourmet Pizzeria’s menu, and for good reason: it is the easiest way to get exactly the pizza you want. It is also easy to overload. Here are the rules pizzerias follow and 15 combinations that work.
Five rules for building a great pizza
- Pick one star. Choose a main topping (sausage, chicken, mushrooms) and build around it.
- Balance salt, sweet, acid and heat. Salty meats need something sweet (caramelized onion, pineapple) or acidic (banana peppers, tomatoes).
- Keep it to three or four toppings. More weighs down the crust and makes it soggy.
- Mind the moisture. Fresh tomatoes, spinach and mushrooms release water; ask for them light or pre-cooked.
- Think about texture. Pair something soft (ricotta, roasted peppers) with something crisp (pepperoni cups, red onion).
15 proven topping combinations
Classic
- Pepperoni, mushroom and green pepper: the supreme lineup, scaled back to three.
- Italian sausage, red onion and banana peppers: savory, sharp and tangy.
- Canadian bacon and pineapple: the Hawaiian formula; see our Hawaiian pizza guide.
- Bacon, tomato and fresh basil: a BLT reimagined.
- Beef, onion and black olive: a hearty tavern-style favorite.
Gourmet
- Chicken, spinach and garlic on a white base: pairs naturally with alfredo lovers.
- Prosciutto, arugula and parmesan (added after baking): salty, peppery and fresh.
- Sausage, ricotta and roasted red peppers: rich and slightly sweet.
- Mushroom, caramelized onion and thyme: earthy and savory.
- Pepperoni, jalapeño and hot honey: sweet heat.
Mediterranean and vegetarian
- Gyro meat, red onion, tomato and feta with tzatziki after baking; see our gyro guides.
- Artichoke, spinach and sun-dried tomato: tangy and vegetable-forward.
- Kalamata olive, feta and oregano: a Greek-style pie.
- Roasted zucchini, peppers and goat cheese: sweet and creamy.
- Vegan cheese, mushrooms, peppers and plant-based sausage: details in our vegan pizza guide.
Which toppings go on before and after the bake?
| Before baking | After baking |
|---|---|
| Raw meats (sausage, chicken if pre-cooked), pepperoni, onions, peppers, olives, mushrooms | Prosciutto, arugula, fresh basil, hot honey, balsamic glaze, parmesan shavings, tzatziki |
Match the topping load to the crust
Thin crusts suit two or three light toppings; pan and deep-dish crusts can carry more. See the crust styles guide for pairings.
Frequently asked questions
What is the most popular pizza topping in the US?
Pepperoni is consistently the most popular topping in American surveys, followed by sausage, mushrooms and extra cheese.
How many toppings are too many?
More than four usually overloads the crust. Pan and deep-dish styles can handle a few more.
Should vegetables be cooked before going on pizza?
Watery vegetables such as mushrooms and spinach are better sautéed first; peppers and onions can go on raw.
This guide is published by the team preserving the Umbria Gourmet Pizzeria website. Umbria Gourmet Pizzeria at 521 W 98th St, Bloomington, MN has permanently closed; this page offers general food information and is not an offer to order.
