One of the things that keep people in New Jersey is the plethora of pizza places. Some say it's the water that allows for the perfect pizza dough. Some say it's the garden tomatoes for a well-balanced sauce. Others say it's the Italian markets offering some of the best meat toppings in the country. It's probably a combination of all of the above.

For me, it's all about the toppings. Sometimes it's the mix of toppings that makes the pizza. If I'm picking pizza as a last meal, very possible, I'd go with sausage, onions, and black olives.

Most people that I speak with about ordering pizza for a group default to pepperoni. That's fine, but it has to be the small, thicker slices of pepperoni that will curl up and hold just a little bit of grease as it cooks through.

Here are my top five pizza toppings:

Sausage

(Matteo Vistocco via Unsplash)
(Matteo Vistocco via Unsplash)
loading...

Mushrooms

(Lavi Perchik via Unsplash)
(Lavi Perchik via Unsplash)
loading...

Pepperoni

(Amirali Mirhashemian vis Unsplash)
(Amirali Mirhashemian vis Unsplash)
loading...

Black Olives

Abhishek Hajare via Unsplash
Abhishek Hajare via Unsplash
loading...

Spinach (on white pizza only)

Engin Akyurt via Unsplash
Engin Akyurt via Unsplash
loading...

What's your go-to topping? And it's OK if you say anchovies, love them but don't tell me pineapple, because it doesn't belong on pizza.

The post above reflects the thoughts and observations of New Jersey 101.5 talk show host Bill Spadea. Any opinions expressed are Bill's own. Bill Spadea is on the air weekdays from 6 to 10 a.m., talkin’ Jersey, taking your calls at 1-800-283-1015.

Enter your number to get our free mobile app

Every NJ pizza joint Barstool's Dave Portnoy has reviewed

Dave Portnoy, commonly known as El Presidente, is the founder of Barstool Sports. Somewhere along the way, he decided to start reviewing local pizzerias, and the concept took off. Here is every New Jersey pizzeria Dave has stopped in, along with the score he gave them.

LOOK: Food history from the year you were born

From product innovations to major recalls, Stacker researched what happened in food history every year since 1921, according to news and government sources.