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Pepperoni, mushrooms, extra cheese and even pineapple (sue me!) are all well and good, but some American pizzerias take a decidedly less traditional approach to toppings. In honor of National Pizza Month this October, we're looking at some of the strangest pies across the country. We're talking crab rangoon, dill pickles and even spicy mustard. Some are longstanding regional specialties, while others are offbeat creations with devoted followings. And while National Pizza Month only lasts through October, these unusual pies aren't going anywhere.
Crab Rangoon Pizza — Fong's Pizza: Iowa
You usually order crab rangoon alongside your Chinese takeout, but at Fong's Pizza in downtown Des Moines, it's the main event. The restaurant's signature pie starts with a creamy crab rangoon base, then adds surimi (imitation crab), green onion and mozzarella. Crispy wonton strips and a drizzle of sweet chili sauce finish it off, giving each slice a mix of creamy, crunchy, sweet and spicy flavors. Other Chinese-American-inspired pies on the menu include General Tso's Chicken Pizza and Fongolian Beef Pizza, a twist on traditional Mongolian beef.
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Big Dill Pickle Pizza — Rhino's Pizzeria: New York
Forget pineapple. At Rhino's Pizzeria in Webster, outside Rochester, dill pickles steal the show. Its signature Big Dill Pizza skips traditional tomato sauce for a garlicky white base, then piles on mozzarella, sliced dill pickles and a generous sprinkling of dill weed. The result is cheesy, salty and tangy, with the pickles providing a sharp contrast to the rich garlic sauce. Pair your 'za with some wings, salads or one of the specialty subs.
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White Clam Pizza — Frank Pepe Pizzeria Napoletana: Connecticut
Seafood might not be the first thing that comes to mind when ordering pizza, but in New Haven, Connecticut, trying a white clam pie is practically a rite of passage. Frank Pepe Pizzeria Napoletana is famous for its coal-fired apizza, known for its thin crust and distinctive char. Its signature White Clam Pizza comes topped with fresh clams, garlic, oregano, grated Pecorino Romano cheese and olive oil. While you won't find tomato sauce or mozzarella on this pie, that's precisely what allows the briny clams and garlicky crust to shine.
Mustard Pie — Papa's Tomato Pies: New Jersey
Mustard on pizza might sound questionable, but it's a longstanding tradition in New Jersey's Trenton region. At Papa's Tomato Pies in Robbinsville, the signature Mustard Pie starts with a thin layer of spicy brown mustard spread directly onto the dough. Next comes the cheese and tomato sauce, creating a tangy, slightly sharp flavor that cuts through the pie's richness. Add sausage or garlic for extra flavor and a protein boost.
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Reindeer Meat Pizza — Moose's Tooth Pub & Pizzeria: Alaska
Pepperoni and Italian sausage are standard pizza toppings, but in Alaska, reindeer sausage is another option. At Moose's Tooth Pub & Pizzeria in Anchorage, the aptly named “Call of the Wild” pizza piles reindeer sausage, steak, bacon, mushrooms, red peppers and green onions onto a crust with garlic cream sauce, mozzarella and provolone. If that sounds like too much meat, there's also the Mac 'n Cheese Pizza, which pairs reindeer sausage with macaroni, four cheeses and garlic oil. Both put a distinctly Alaskan spin on familiar comfort foods.
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Big Mac Pizza — Enzo's: Michigan
Can't decide between a burger and a pizza? At Enzo's, which has several locations throughout Michigan, you don't have to. The “Return of the Mac” pizza takes its inspiration from the iconic Big Mac, swapping the burger bun for a sesame-crusted pizza topped with beef, onions, pickles, lettuce and a tangy special sauce. It's got all the familiar flavors of the fast-food favorite, right down to the sesame seeds and pickles—just served up by the slice instead of between two buns.
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