FavorFlav’s favorite pizza toppings

There is no arguing about taste. At the FavorFlav editorial office, we could spend hours discussing our favorite types of vinegar or mayonnaise. But there is one thing we all agree on: there is little better than pizza. We can spend hours musing over the toppings, though—these are our favorites. 

Editor in chief Marcus
I prefer a simple pizza with really good buffalo mozzarella. If good ingredients are used, you don’t need anything else at all.

Managing editor Marieke
My favorite is pizza with sausage meat. So not slices of salami, but the meat from a sausage that you would normally fry in a pan. It’s deliciously spiced without making your entire mouth go numb from the flavor, and it delivers a little flavor explosion every time. Good melted cheese and a crispy crust, and you won’t hear a peep out of me.

Editor Emma
In Italy I often order a margherita or spicy sausage, but in the Netherlands my favorite is the YamYam pizza from the restaurant of the same name. Tomato sauce, ham, truffle mascarpone and arugula—just writing this is making my mouth water.

The Italian restaurant in Amsterdam used to have it on the menu regularly; I’m still fighting to get it back.

Editor Sophie
Whenever I go out for pizza, I almost always order a margherita. Precisely because it has so few ingredients, you can taste whether a place knows how to make good pizza. At La Perla in Amsterdam, the margherita is truly fantastic.

Food editor at large Marjan
I love simple pizzas with few but very good ingredients. Such as pizza bianca con patate e rosmarino, with a drizzle of olive oil. The first time I ate it, I was overwhelmed by its simplicity and flavor. The Italian restaurant in Amsterdam used to have it on the menu regularly; I’m still fighting to get it back.

Wine editor Romy
A pizza bianca with potato here too, but with blue cheese. When we rented a house in Tuscany with friends, the owner of the house baked this pizza for us. In a wood-fired oven in the garden, of course. It was so delicious that we still often recreate it at home.

Theo – sales
Actually, I don’t even think the topping is the most important thing—it’s mainly about a crisp, thin crust. Then I don’t care what’s on it; I like everything.