This pizza toppings A-Z list puts 101 pizza toppings in alphabetical order, from anchovies to zucchini, with the classics and a few adventurous ideas for every letter. Below the list you will find the toppings that start with the most-searched letters, one featured topping per letter with a practical tip, and advice on which toppings to add before or after baking.
Updated October 2026.
In This Guide
Pizza Toppings A-Z List (Alphabetical Order)
| Letter | Pizza toppings |
|---|---|
| A | Anchovies, Artichoke hearts, Arugula, Andouille sausage, Alfredo sauce |
| B | Bacon, Basil, Black olives, Broccoli, Buffalo chicken, BBQ sauce |
| C | Chicken, Capicola, Caramelized onions, Chorizo, Cherry tomatoes, Corn |
| D | Diced tomatoes, Dill pickles, Duck confit, Dried figs |
| E | Eggplant, Egg, Extra cheese, Emmental |
| F | Feta, Fontina, Fresh mozzarella, Fennel, Fresh figs |
| G | Garlic, Goat cheese, Gorgonzola, Green peppers, Giardiniera |
| H | Ham, Hot honey, Halloumi, Habanero peppers |
| I | Italian sausage, Italian seasoning |
| J | Jalapeños, Jackfruit, Jarlsberg, Jerk chicken |
| K | Kalamata olives, Kale, Kielbasa, Kimchi |
| L | Lamb, Leeks, Lemon zest, Linguiça |
| M | Mushrooms, Mozzarella, Meatballs, Mascarpone, Mortadella |
| N | ‘Nduja, Nutella |
| O | Onions, Green olives, Oregano, Oyster mushrooms |
| P | Pepperoni, Pineapple, Prosciutto, Pesto, Pancetta, Parmesan |
| Q | Quattro formaggi (four-cheese blend), Queso fresco, Quail eggs |
| R | Ricotta, Roasted red peppers, Red onions, Rosemary, Radicchio |
| S | Sausage, Spinach, Sun-dried tomatoes, Salami, Shrimp, Soppressata |
| T | Tomatoes, Tandoori chicken, Truffle oil, Tuna, Taleggio |
| U | Uncured pepperoni |
| V | Vegan cheese, Vidalia onions |
| W | White sauce, Walnuts, Wild mushrooms |
| X | No traditional topping (see below) |
| Y | Yellow bell peppers, Yellow squash, Garlic yogurt drizzle |
| Z | Zucchini, Za’atar, Zucchini blossoms |
Want to try some combinations? See our 21 best pizza topping combinations and 17 popular two-topping combos.
Pizza Toppings That Start with P, O, N and I
These are the letters people search for most. Here are more options for each:
- Pizza toppings that start with P: pepperoni, pineapple, prosciutto, pesto, pancetta, parmesan, potatoes, pulled pork and pickled red onions.
- Pizza toppings that start with O: onions, olives (black, green or Kalamata), oregano, oyster mushrooms, oven-roasted tomatoes and a drizzle of olive oil.
- Pizza toppings that start with N: ‘nduja, Nutella (for dessert pizza) and Napoli salami.
- Pizza toppings that start with I: Italian sausage, Italian seasoning, Italian beef and Iberico ham.
One Topping for Every Letter, with Tips
A – Anchovies
Salty, savory and traditional on Neapolitan-style pizzas. Use a few fillets and pair them with olives, capers or chili; they do not need extra salt.
B – Basil
Add fresh leaves after baking, or tuck them under the cheese so they do not burn. Essential on a classic Margherita.
C – Caramelized onions
Cook sliced onions slowly for 30–40 minutes until sweet and golden. They pair well with goat cheese, sausage or figs.
D – Dried figs
Slice and scatter with gorgonzola or goat cheese, then finish with arugula or a drizzle of honey for a sweet-savory white pizza.
E – Egg
Crack an egg onto the pizza for the last 5–7 minutes of baking so the white sets while the yolk stays runny.
F – Feta
Crumbled feta adds tang but melts very little. Combine it with spinach, olives and red onion for a Greek-style pizza.
G – Giardiniera
A pickled Italian vegetable relish, often spicy. A little goes a long way on sausage or beef pizzas.
H – Hot honey
Chili-infused honey drizzled over pepperoni or sausage after baking gives a sweet heat that has become a pizzeria favorite.
I – Italian sausage
Use raw sausage pinched into small pieces, or pre-cook larger crumbles so they cook through in time.
J – Jalapeños
Fresh slices give crunch and heat; pickled jalapeños add tang. Popular with pineapple, bacon or chicken.
K – Kimchi
Squeeze out excess liquid first. Kimchi works well with pork, cheese and a little gochujang for a Korean-style pizza.
L – Lemon zest
Grate fresh zest over white or seafood pizzas after baking to brighten rich cheese.
M – Mushrooms
Slice thinly or sauté first to drive off water so the pizza does not turn soggy.
N – ‘Nduja
A spicy, spreadable pork sausage from Calabria in southern Italy (more about ‘nduja). Dot small spoonfuls over the pizza; it melts into the cheese as it bakes.
O – Olives
Kalamata, green or black olives add saltiness. Pit and halve them so they sit flat.
P – Pepperoni
The classic topping. Cup-style pepperoni curls and crisps at the edges, while wide flat slices lie flat.
Q – Quattro formaggi
A four-cheese pizza, typically mozzarella, gorgonzola, fontina and parmesan, with no sauce or a light white sauce.
R – Ricotta
Dollop ricotta on after the other toppings for creamy pockets. It pairs well with spinach, sausage or lemon.
S – Spinach
Wilt fresh spinach and squeeze out the water, or add raw baby spinach after baking.
T – Truffle oil
Use a few drops after baking; heat dulls the aroma. Best on mushroom or white pizzas.
U – Uncured pepperoni
Pepperoni cured without added nitrates or nitrites except those from natural sources such as celery powder. It cooks the same way as regular pepperoni.
V – Vegan cheese
Choose a brand made for melting and bake on a lower rack so it softens without drying out.
W – Wild mushrooms
Mixed chanterelles, oyster or shiitake mushrooms give deeper flavor than button mushrooms. Sauté them in butter first.
X – (no common topping)
There is no traditional pizza topping that starts with X. Some lists use “Xtra cheese” to complete the alphabet.
Y – Yellow bell peppers
Sweeter and milder than green peppers, and they add color. Slice thinly so they soften in the oven.
Z – Zucchini
Slice thinly and salt for 10 minutes, then pat dry to remove water before baking.
Before or After Baking? How to Add Toppings
- Before baking: sauce, cheese, cured meats such as pepperoni and salami, onions, peppers, olives and pre-cooked vegetables.
- Pre-cook or drain first: raw chicken, large pieces of sausage, mushrooms, spinach, zucchini and eggplant.
- After baking: fresh basil, arugula, prosciutto, burrata, truffle oil, hot honey, lemon zest and a final grating of parmesan.
Pizza Toppings FAQs
What is the most popular pizza topping?
Pepperoni is generally ranked as the most popular pizza topping in the United States, followed by classics such as sausage, mushrooms, onions and extra cheese.
Is there a pizza topping that starts with X?
Not a traditional one. Lists that need an X usually use “Xtra cheese”. For Q, U and Y the options are also limited, which is why those letters have fewer toppings above.
Which toppings should go on after baking?
Delicate ingredients such as fresh basil, arugula, prosciutto, truffle oil, hot honey and lemon zest are best added after baking, because heat wilts or dulls them.
How many toppings should you put on a pizza?
Two or three toppings is a good rule for home ovens. Too many toppings, especially watery vegetables, can leave the center undercooked and the crust soggy.
Which toppings need to be cooked first?
Raw meats such as chicken and larger sausage pieces, and watery vegetables such as mushrooms, spinach and zucchini, are best pre-cooked or drained so the pizza bakes evenly.
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