Pizza makers have tried virtually every type of topping on a pizza including peanut butter and jelly, venison  and even mashed potatoes.

New trends suggest that Mexican pizza and barbeque pies are part of the approximately 100 acres of pizza consumed each day in the U.S.

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Pepperoni is used on more than 40% of the pizzas produced in the U.S. with more than 250 million lbs. consumed each year.

The distinguishing ingredient is cayenne (red) pepper. Since that spice comes from the peperone plant, the sausage came to be known as pepperoni.

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Italian sausage is ground pork containing salt, pepper and fennel (or anise).

Bulk sausage is the most popular form with pizzerias but link sausage also makes an attractive topping.

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Canadian bacon is the third most popular topping and is an automatic when partnered with pineapple on your menu.

Canadian bacon and its economical cousin “Canadian style” pork roll, add color as well as flavor to pizza.

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Fastest Growing Topping
Chicken:

Pre-cooked diced, sliced and chunked chicken leads the growth in this segment.

It complements many of the exotic toppings in the gourmet arena and has a great appeal to those splinter markets that consciously avoid pork or beef, through a perceived lower fat content.

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