The weirdest I ever ate was at a pizzeria in Fountain Hills, AZ in the mid 90s. It was a thick layer of garlic mashed potatoes with a three-cheese topping. No red sauce, no meat, nothing else. It was amazing!

Smoked poultry doesn't seem that weird to me, since bacon on pizza is pretty darn great...

I don't eat much pizza, but I took an idea from AnnT's greek style pizzas and made one with thinly sliced potatoes and cracked eggs on top, baked until the eggs were still runny but the whites were done. I added bacon, and it was breakfast, but I'm not sure it was really pizza either.

I'm not a huge fan of red sauce, I'd rather just have slices of fresh tomato drizzled with olive oil, so your husband's Alfredo sauce sounds good and I'd really like the smoked turkey addition with fresh spinach, I think.

Annie

Clam pizza....it's amazing.

Don't eat the shells.

sleevendog - now THAT is a weird pizza. I do love clams but odd having to remove the shells to eat the crust and stuff. What else is on that topping? I just may try this to freak out the grandkids. Then they would be assured that grandma is weird to the max.

Google image Spaghetti al Vongole , link

When I lived in Italy it is always served in the shell. Take a clam in your fork, dispose of shell, then swirl a bite of pasta. Same with pizza. Have a few from the shell. The juices stay with the pizza as the shells open in the oven. We often have just a couple from the shell then drop the rest on the pizza, then cut the pie.

Scant two tbsp sauce, garlic, shallot, leek, olives, mozzarella, cubed crisp bacon or prosciutto bacon at serving. Some fresh basil or arugula usually but this pic I obviously did not have it. A couple sun dried tomatoes, slivered, would be good.

It is our favorite by miles, but only when the fish monger has local fresh clams. Not often enough!

Very common in the NYC/Connecticut area. Most of the cheaper joints use canned clams. I suppose cost is a factor as well as year round service.

That reminds me of Israel in the 1980's, where the pizza (more like cheese toast than what we call pizza) was often topped with olives. The ancient kind of olives with a pit the size of a small peanut and just a skin of olive flesh (one of the few olives I don't hate). You can't pit those olives because you'd just have shreds, so they were put on the pizza whole. Only place I've ever been where you ate a slice a pizza and spit out the pits!

I've put just about anything on a pizza. Huevos rancheros, for instance. Arugula thrown on top to crisp up. But I always make everything on it edible. :)

I have made a pesto pizza....just home made pesto on a home made crust with some mozzerella....and have also added things like onions and peppers on top of the pesto and under the cheese.

My wife was looking over my shoulder and said I should post a picture of what I call "real pizza". She says it's weird pizza. This is Sicilian pizza. The one that's almost yellow is potato and onion. No sauce. Photo taken in Syracuse, Sicily.

Now potatoes on pizza IS weird but since half my body is made up of potatoes adding cheese and onions is definitely on my list of next weird.

Potato crust.

I’m getting hungry looking at all those pizzas! Our fav is spinach (or arugula), cheese and anchovy.

Refried beans, feta, montery jack, and chedder cheeses, tri color bell peppers, seasoned with a bit of garlic....super yummy.

That's not pizza, that's an open faced burrito! LOL!

I don't use any weird toppings - I am more of a minimalist with pizzas, but the very first pizza I ever had was in Shreveport, Louisiana, and it had shrimp on it - no cheese. As a child I would not eat cheese or any dairy products, and so I liked that pizza but have never made one.

I do make pizzas with substitutions for crust. Sometimes I use a flour tortilla, sometimes pita bread, and sometimes I just make an open faced sandwich on ciabatta bread with just tomato, basil, and mozzarella. I do make pizza dough frequently, but it takes some planning, as I allow the dough to rest in the fridge for one or two nights, and so I have to make the dough way in advance, unless I substitute a flour tortilla or something else. The ones I make with tortillas or more like pizza burritos or pizza quesadillas. I consider an open faced burrito to be a quesadilla, although quesadillas are often folded over. If my tortilla does not get too crisp, I roll it up like a burrito - if it comes out crisp, it's a quesadilla. I tend to like them crisp.

Lots of 'weird good' pizzas here! Even that odd clam pizza looks enticing, once I read how it was eaten. Great thing about pizzas, leftovers get used up!

I've had some of the strange Japanese pizzas, and I can't say they were all good. The kernels of corn or the shaved dried tuna flakes, in particular. Nothing I would seek out. Regular tuna is not that unusual in Italy or southern France.

I used to love a stuffed crust pizza that was stuffed with a blend of ricotta, roasted garlic, spinach and walnuts. The last is kind of unusual and really elevated the flavors.

I am not opposed to the Thai Chicken pizza so promoted by the big chain, with better interpretations done by others.

a pizza where the crust is a hash brown crust, topped with your favorite toppings, and then a thin layer of hash browns on top. oh my.

My one and only trip abroad was to Italy when I was twelve. The pizza was very different from American pizza. Pizza Bianca had olive oil rosemary and garlic no cheese or ricotta. And potato pizza which also had minimal or no cheese. And none had the copious quantities of cheesy gooieness that I love at least occasionally.

Probably not that weird (although dh thinks its odd), but I like pear pizza. I caramelized onions and then spread the onion/olive oil mixture as the sauce. Then spread out cheese (gruyere, swiss, etc). I top with very thinly sliced pears and prosciutto with a slightly sprinkling of cheese.

The best thai chicken pizza came from a pizza place near Emory University back in the 90's - they had a thai chicken pizza crisp topped with sunflower sprouts. I don't know how to replicate the cracker like crust, but I do occasionally make a version of it when I see sunflower sprouts for sale at Whole Foods - peanut sauce, small bits of chicken breast sauteed with curry powder, green onions, cheese, and peanuts sprinkled on top. After it's done, we cover the pizza with fresh sunflower sprouts - yummy!

FWIW, we used to go to a pizza place in Tampa that had the best pizza in the area, hands down, and often would order their 'white' pizza, which was clams, garlic, herbs and smoked provolone, IIRC. No shells, tho...

we also make a pizza which has a cauliflower crust … it's different enough to mix things up once in a while

these all make the french bread pizza and pizza bagel seem tame,

portobello mushroom crust pizza

My favorite is the 3 p & o (my local pizza place knows its for me, I made it up, lol) pineapple, pickle, pepperoni & onion. It's so good!