While pepperoni and sausage may be the first toppings you think of when ordering a pizza, they definitely shouldn't be the last. As these ten pizzas can attest to, toppings can come in all different shapes and sizes. From purple potatoes and kale to orange slices and jalapeno aioli, pizza has never been so crazy — or crazy delicious, for that matter. Check out these ten recipes below to get your fix of this dinnertime favorite. Pizza just got a whole lot more awesome.
Loaded Baked Potato Pizza
Baked potato versions of anything are always delicious!
Find the recipe at Nutmeg Nanny
Purple Potato Pizza with Sausage and Kale
Most people haven't even seen purple potatoes before, let alone tried them on their pizza — don't miss out on this one.
Find this recipe at Pasta Princess and More.
Fresh Nectarine and Gorgonzola Pizza
Thinly sliced nectarines make for a tart bite that compliments the gorgonzola nicely.
Find this recipe at SheKnows.
Brown Butter Lobster and Spinach with Bacon and Fontina
This pizza topped with lobster and bacon is the definition of over the top!
Find the recipe at Half Baked Harvest
Thai Chicken Pizza
Thai food lovers will get a kick out of this peanut sauce based pizza.
Find this photo at Baked Bree.
Gorgonzola, Pear, & Kale Pizza with Optional Bacon
The pear and gorgonzola toppings on this pizza combine to create a true treat for the tastebuds.
Find this recipe at Kitchen Treaty.
Buffalo Chicken Pizza Sticks
Buffalo chicken wings in convenient to eat pizza form!
Find the recipe at Inspired Taste
Sweet Potato Kale Pizza with Rosemary & Red Onion
Sweet potatoes taste good on anything, including this kale and red onion pizza.
Find this recipe at Two Peas & Their Pod.
Berry with Arugula and Prosciutto Pizza
Sweet berries pair perfectly with salty prosciutto in this combo that is sure to surprise.
Find the recipe at Foodie Crush
Charred Corn and Avocado Pizza
Corn, avocado and pepper jack cheese combine nicely in this Mexican-inspired pizza.
Find the recipe at Two Peas and Their Pod
This post was originally published on Nicko's Kitchen