12 of the craziest pizza toppings in North Jersey and where to get them

Credit for the invention of pizza may not go to Americans, but leave it to us to reinvent the simple three-ingredient slice into an extravagant, zany, riotous dish that is as bold, adventurous and daring as its people. Many of them, at least.

Pepperoni and mushrooms? Come on. Think American-BIG! Today pizzerias are throwing the proverbial kitchen sink onto their dough from pineapple chunks and braised beef to corned beef and sauerkraut to chicken nuggets and fries. Even gold leaves ($2,000 at Industry Kitchen in Manhattan).

Traditionalists may tsk tsk. "I despite those crazy toppings," declared Glen Rock resident Antonio Goodman, seafood chef at Market Basket, the gourmet caterer in Franklin Lakes and a self-described "pizza aficionado." "It ruins the taste of pizza."

But then there are those who can't get enough of nonconventional toppings. "The crazier, the better," said Angelo Mazzucco, owner of Esposito's Pizza and Restaurant in Mahwah. "People get bored. They love variety."

If you're among those who crave variety, check out these North Jersey pizzas where the dough may be infused with green tea, the toppings might be as colorful as rainbow sprinkles, and the flavors may turn you into a proud pizza rebel.

Mac and Cheese at Plank Pizza Co. & Beer Parlor, Saddle Brook

It's no fun being conventional, Plank Pizza Co.'s website declares, and then asks that you "flex your taste buds in a whole new way." Ready to flex? Perhaps you can start with a BBQ Pulled Pork, made with seasoned beer-braised pulled pork, caramelized onion, cheddar and jack cheese heaped on a sourdough flatbread.

Love mac 'n' cheese? You may love it even more as a pizza topped with crispy potato shreds, 'cause, why not? A baked potato fan? Try the "Loaded Potato," a pie slathered with queso sauce and topped with tender cubed potato, Cheddar and Jack cheese, bacon, and crowned with sour cream and chives.

Love a cream cheese sandwich with a bit of bacon? Order The Popper, cream cheese, sautéed jalapeños, mozzarella and bacon. And while there, do take advantage of the beer. There are more than 300. Not sure what to order? So take the easy route: get a flight.

Go: 383 Market St., Building D, Saddle Brook; 201-843-2426, ppcbp.com.

Truffle Shuffle Pizza at Coney Island Pizza, Riverdale

"We go pretty crazy with our toppings," admitted Lauren Dean, manager of this 26-seat wood-fired pizzeria where diners can enjoy New Jersey wines or bring their own. Coney Island began as a pizza food truck about 10 years ago — and its truck still slings pies from May to October at scores of events including food festivals and Italian-American festivals.

As for the "crazy" toppings: there are the Buffalo Chicken with Buffalo sauce, bacon and blue cheese crumble; Pulled Pork with corn, cheddar cheese and chipotle ranch dressing; and meatball impastata with homemade wood-fired meatballs, basil and ricotta.

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The most popular, however, is the 12-inch Truffle Shuffle, made with homemade mozzarella, thin-cut asparagus, sun-dried tomatoes, goat cheese, a sprinkling of basil and a drizzle of truffle oil. "People can't say no to it," Dean said. "It's delicious."

Cost: $14.

Go: 40 Hamburg Turnpike, Riverdale; 973-476-9223, coneyislandpizzariverdale.com.

Taco Pizza at Tony Boloney's New Jersey, Hoboken

Apparently it all began when a bunch of "stoned out of their minds" guys walked into Tony Boloney's pizza shop in Hoboken and asked for tacos. Owner Mike Hauke pointed out that they were in a pizza joint. But, then he thought, why not? He slathered his pizza dough with a chipotle sauce, scattered Mexican string cheese on top and piled on a whole lot of tacos. In the center, there's guac and pickled jalapeno cream sauce. Big hit! Now if you want it, order it ahead of time: it's available on Tuesdays only.

Cost: $80 for a pie; $12 plus tax for a slice (3 tacos and guac).

Go: 263 1st St., Hoboken; 201-222-8669, tonyboloneys.com.

Penne-Stuffed Pizza at Brother Bruno's Pizza, Deli and Bagels, Wayne

Four years ago, Pietro Mazzella joined his dad and uncle in their 43-year-old pizza store — and within a year found himself bored.

"We were like every other pizza shop in the area," he said. "And there are so many around here." Today the 28-year-old is thrilled to be selling pizza that is so different from the competition that, he reports, people from all over the world come to try it. "They're all taking out their cellphones, sharing photos with friends and family."

After all, there aren't other spots offering the so-called "Insider," a hefty pie stuffed with penne bathed in a vodka sauce and drenched in mozzarella that is then topped with more pizza dough, which is topped with mozzarella, basil and tomato sauce.

"It looks like a thick Margherita pizza," Mazzella said, "but then you cut into it and you get a full portion of pasta." Nor are there joints where you can get a mac-and-cheese stuffed crust with a BBQ bacon cheeseburger and fries on top. Kind of three dishes in one.

"The possibilities of toppings are endless," Mazzella says. He makes a special pizza every day. The other day it was six grilled cheese sandwiches stuffed into a pizza dough topped by cheese steak and chipotle sauce.

For the past year, Brother Bruno's has been shipping their pizza — vacuum sealed and frozen — throughout the nation. "It took me a while to convince my dad and uncle to do this," Mazzella said. "Now they're happy. The place is full."

Cost: The pie costs $45; a slice $5.50.

Go: 200 Hamburg Turnpike, Wayne; 973-790-3321, brotherbrunopizza.com.

Philly Cheese Steak Pizza at Aumm Aumm, North Bergen

Why go to Philadelphia to have a Philly cheese steak when Aumm Aumm is making a pizza that's got the goods? Though the pizza looks like a big doughnut — it's got a sizeable hole in the middle — it would never pass for dessert.

Aumm Aumm's version of the iconic dish has on its base imported Formagino that's topped with sautéed filet mignon and caramelized onion. It's finished with an arugula salad.

Cost: $20 — way less than a trip to Philly.

Go: 7701 Broadway, North Bergen; 201-713-9937 aummaummnj.com/

Green Tea Dough Pizza at Pizza Maru, Palisades Park

The dough at Pizza Maru, Korea's largest pizza chain, is made with green tea — which, to say the obvious, is not typical. But then Pizza Maru throws on a boatload of toppings: cheese, onions, mushrooms, scallop, shrimp, calamari, black olives, broccoli and mango make up its "Seafood Mango Pizza;" while cheese, onions, mushrooms, ham, cherry tomatoes, chicken breast, broccoli and bell pepper make up its "Mon Pere Pizza." Go hungry.

Go: 310 Broad Ave, Palisades Park; 201-944-9888, pizzamaruusa.com.

Chicken Tender and Fries at Ferrazoli, Rutherford

Owner Matthew Ferazzoli aims to please. So when his customers wanted dessert pizzas, he got Nutella and all kinds of candy to satisfy their sweet tooths. Want a veggie pie, a Sicilian, a white pie? Ferazzoli has no problem making it for you. So when the demand was for chicken tenders and fries, he didn't flinch. "I know: Who would have ever thought?" he asked. Why not add carbs to carbs and protein to protein? And of course more fat. "It's a good seller," he reported.

Go: 317 Union Ave., Rutherford; 201-729-0707, ferazzolikitchen.com.

Breakfast Anytime Pie at Jersey Pizza Co., Wood-Ridge

Jersey Pizza Co. makes classic pizzas, but this relatively new pizza spot also serves some wacky topping combinations. Exhibit 1: its "breakfast pizza," made with Taylor ham, jack and cheddar, and four eggs cooked sunny-side up. Use the crust for sopping up the runny eggs.

Go: 200 Hackensack St., Wood-Ridge; 201-728-8600, jerseypizzaco.com.

Build Your Own Pizza at Blaze Pizza, Paramus, Wayne and Teterboro

The Chipotle of pizzas, this California-based chain offers a pie made to your specifications. You can get one of the company's "signature" pies, but the cognoscenti highly recommend taking advantage of the Build Your Own deal (unlimited toppings: $8.65).

The crust is thin, the toppings are put together while you watch. Choose the sauce you'd like — classic red, spicy red or creamy white — and then load on as many toppings as your heart desires. Select from three categories: meat (sausage, meatball, ham...), cheese (Gorgonzola, ricotta, Parmesan...), and vegetables (artichokes, zucchini, mushrooms, pineapples...).

It's easy to get carried away, but be assured you won't be the first one to overload. As one Yelper admitted: "The sheer amount of toppings is overwhelming (in the best way!) that by the time it was oven-ready, my pizza was more of a pyramid than a pie."

Go: 65 Route 4 West, Paramus, 201-244-244 3459; the food court of the Willowbrook Mall, Wayne 973-785-2483; 5 Teterboro Landing Dr., Teterboro 201-381-4675 blazepizza.com.

Pear & Gorgonzola Pie at Vesta Wood-Fired Pizza & Bar, East Rutherford

Frank Giampa, chef and owner of this nearly 8-year-old Italian restaurant, says he doesn't adhere to any particular style of pizza-making; he's more interested in using quality ingredients and making a good product. For example, he dresses his pizza with handmade pepperoni (from Salumeria Biellese in Hackensack) and creamy burrata "that you'd never find in a corner pizza place."

Odds are good that you also won't find a pizza that mimics that classic sweet and savory Italian salad made with pear and Gorgonzola and candied walnuts. Vesta's pie is topped by those tasty ingredients in addition to mozzarella and parmigiano and, of course, a drizzle of olive oil. "It's a crowd pleaser," Giampa said.

Go: 64 Hoboken Road, East Rutherford; 201-939-6012, vestapizzeria.com.

Artichoke Cream, Pancetta, Black Truffle and Egg Pizza at S. Egidio, Ridgewood

S. Egidio's "Carciofotta" pizza may not be crazy, but it is wonderfully high end — and different. To explain the origins of this white pizza topped with artichoke cream, pancetta and shaved black truffle, co-owner Tim Hanley said he was just looking for an excuse to put egg on a pie. "I was dying to put an egg on a pizza."

A cracked-open farm-fresh egg sits on top of the luscious artichoke paste, creamy cow's milk fior di latte cheese and earthy black truffle shavings. "People love it," he said. What's not to love?

Go: 17 N Broad St., Ridgewood; 201-389-3525, segidiopizza.com.

Fancy Toppings at Arturo's Osteria and Pizzeria, Maplewood

This 40-seat "proverbial humble downtown restaurant," as owner Fred Shandler put it, serves gorgeous-looking Neapolitan-style pies using local and American products. The olive oil hails from California. The grains are local.

"We apply Italian ideology while celebrating local and American products," said Shandler, who used to be partners with Dan Richer of highly venerated Razza in Jersey City. "We are something different, unique."

Take the toppings, for example. Order the plain pie (shredded handmade mozzarella with house-made tomato sauce), and then, if you'd like anything added, here are some of your choices: kale, goat horn peppers, soppressata, speck, pine nuts, truffle oil, goat cheese, capers and arugula.

Cost: From $2 to $3.50 extra per topping.

Go: 180 Maplewood Ave., Maplewood; 973-378-5800, arturosnj.com.

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