Pepperoni and sausage are a straight-up snore compared with the toppings chefs dish out at these seven pizza spots. Would you eat a slice loaded with steak and French fries? A pie with pickles and cheddar? Here’s where to tease your taste buds if you’re feeling brave:
Big G’s Pizza This by-the-slice biz brags of having “the best mac ‘n’ cheese pizza in the city.” (Because it’s the only mac ‘n’ cheese pizza in the city? Actually no, but we’ll get to that.) The boldness doesn’t stop there; you can also pick up flavor combos including lasagna marinara, chicken cordon bleu and BBQ steak ‘n’ French fries. 1132 W. Taylor St., 312-432-0045; 3716 N. Clark St., 773-281-2444, www.big-gspizza.com
Dimo’s Pizza Once upon a time, the owner of Big G’s and the owner of Dimo’s ran a spot together called Ian’s Pizza, the O.G. of the mac ‘n’ cheese pie. Not surprisingly, Dimo’s also stacks carbs on carbs to make a mac ‘n’ cheese slice. Other tricked-out pizzas include s’mores and Philly cheesesteak, but the ultimate boundary-pusher is the chicken and waffles pizza: fried chicken, melted butter, mozzarella, mini waffle bites, creme fraiche and maple syrup, best ordered after a few beers at Wrigley. 3463 N. Clark St., 773-525-4580; 1615 N. Damen Ave., 773-687-4580, www.dimospizza.com
Homeslice At this Lincoln Park spot, 31 pies include some head-turners among the standard Italian sausage and mozzarella. The Funky McChicken has cream cheese and roasted chicken, while the Clay Bacon pairs the same roasted chicken with cheddar and ranch sauce. There’s a reason DePaul students pack the place — the pizza is good — but we’d stick to the more traditional options. 938 W. Webster Ave., 312-789-4600, www.getsomehomie.com
Parlor Pizza Bar The pizza names are just as fun as the flavor combinations at this West Loop hot spot, which just gained a Wicker Park location over the summer. Think guacamole and jalapeno (A Guac to Remember), gyro meat and tzatziki (Don’t Be a Gyro) and Nueske’s bacon and potatoes (Feel Like Bacon Love). 108 N. Green St., 312-600-6090; 1824 W. Division St., 872-315-3005, www.parlorpizza.com
Piece Brewery and Pizzeria The Hot Doug’s Atomic Pizza — an ode to the closed hot dog stand featuring three-chili-pepper pork sausage with pepper jack cheese and caramelized onions — was so popular when it ran as a special, it has now made the permanent menu. Beware: It’s seriously spicy. A cooler option: Adding mashed potatoes to any pizza here. For dessert, a chocolate pizza is topped with house-made chocolate hazelnut sauce and mascarpone cheese. 1927 W. North Ave., 773-772-4422, www.piecechicago.com
Reno Cherrystone clam and smoked corn top the Calvert County pie at this Logan Square hangout, one of the Tribune’s top 25 pizzerias in Chicago. Other ingredients include fried chicken thigh, pork belly carnitas, and the breakfast pizza’s scrambled egg and Sriracha. 2607 N. Milwaukee Ave., 773-697-4234, www.renochicago.com
Roots Handmade Pizza The build-your-own menu lets you top a pie with pears, apples or shredded carrots, but that all seems tame next to the McDowell, a pizza that’s trying to be a Big Mac. Made with seasoned ground beef, Louis dressing, shredded lettuce, cheddar cheese, diced pickles and diced yellow onions (no sesame seed bun), it’s oddly appealing, especially dipped in sweet ‘n’ sour sauce — but bring friends and share, because you won’t need more than one slice. 1924 W. Chicago Ave., 773-645-4949; 2200 W. Lawrence Ave., 773-433-5959, www.rootspizza.com
Nicole Schnitzler is a freelance writer.
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