11 California Pizza Toppings That Locals Defend To The Grave

California pizzas throw tradition out the window, and proudly. With wildly creative, produce-packed toppings, these pies often raise eyebrows in New York and Chicago, but locals wouldn’t have it any other way.

Celebrity chefs, artisanal pizzerias, and farmers’ market ingredients have helped shape a pizza style that reflects California’s bold, diverse, and produce-obsessed food culture.

These unique toppings prove that Golden State creativity knows no bounds when it comes to pizza.

1. BBQ Chicken with Red Onion and Cilantro

The original California Pizza Kitchen creation remains a state icon decades later. Sweet-tangy BBQ sauce creates the perfect base for juicy grilled chicken chunks, while thin red onion slices add sharp contrast.

The finishing touch? Fresh cilantro scattered post-bake that adds bright, herbaceous notes. When I first tried this combination in the 90s, I thought it was strange until that first bite changed everything.

Now it’s the pizza I crave most often.

2. Fresh Avocado Club

California’s favorite fruit transforms ordinary pizza into something extraordinary. Creamy avocado slices crown a BLT-inspired creation with crispy bacon, lettuce, and juicy tomatoes.

The magic happens when the cool, buttery avocado meets the hot, crispy crust. Always added after baking, the avocado maintains its perfect texture and vibrant color.

Local pizzerias often use Hass avocados from Southern California groves, supporting the state’s agricultural heritage while delivering peak flavor.

3. Wolfgang Puck’s Smoked Salmon

This luxurious pizza broke all the rules when Wolfgang Puck first served it at Spago in Beverly Hills. A crisp crust gets spread with dill-infused crème fraîche instead of tomato sauce.

Thin ribbons of premium smoked salmon drape across the top after baking, sometimes accompanied by pearls of caviar for true decadence. My first Spago experience included watching celebrities fight over the last slice of this iconic creation.

Despite its hefty price tag, locals consider it worth every penny.

4. Delicate Squash Blossoms

These vibrant orange flowers transform from farmers’ market curiosity to pizza superstar in California ovens. Delicate zucchini blossoms crisp up beautifully while maintaining their subtle sweetness.

Often paired with creamy burrata or fresh mozzarella, the blossoms create an Instagram-worthy pie that tastes as good as it looks. Many LA chefs source their blossoms from local farms and farmers’ markets or specialty growers.

The seasonal nature of this topping makes it even more precious to locals who await its brief appearance each summer.

5. Post-Bake Arugula with Prosciutto

Fresh peppery arugula creates the perfect salad-meets-pizza experience that Californians adore. Tossed with olive oil and lemon just before serving, the greens wilt slightly from the pizza’s residual heat without losing their vibrant bite.

Paper-thin prosciutto adds a salty counterpoint that balances the fresh greenery. I once watched a heated argument between two food critics over whether this counts as a “real pizza” at a San Francisco restaurant opening.

The local chef defended it passionately, declaring it the perfect expression of California’s light, produce-driven cuisine.

6. Sonoma Goat Cheese

Tangy local chèvre from pioneering producers like Laura Chenel gives California pizzas distinctive character. The creamy, slightly crumbly texture creates pockets of flavor that melt differently than traditional mozzarella.

Often paired with caramelized onions, figs, or honey for sweet balance, goat cheese elevates pizza from casual fare to sophisticated dining.

California’s goat cheese revolution began in the 1970s when Sonoma cheesemakers started producing French-style chèvre.

Now these artisanal products feature prominently in restaurants throughout the state, including beloved pizzerias.

7. Marinated Artichoke Hearts

Tangy marinated artichoke hearts deliver Mediterranean flair to California pies. These briny, tender morsels develop caramelized edges in the oven while maintaining their distinctive flavor.

Often paired with garlic, olives, and fresh herbs, artichokes create a vegetarian option with surprising depth. Northern California’s artichoke farms in Castroville supply many local pizzerias with premium hearts.

The combination is popular across the state and remains beloved by meat-eaters and plant-based diners alike.

8. Post-Bake Burrata

Cream-filled mozzarella balls create pizza magic when placed on hot pies right before serving. The outer shell begins to melt while the creamy center remains cool, creating temperature and texture contrasts that elevate every bite.

California chefs often source their burrata from local cheesemakers who hand-form each delicate ball.

The first time I experienced this topping at a Venice Beach pizzeria, I watched in amazement as the server ceremoniously cut open the burrata, releasing its creamy interior across the pizza.

The entire restaurant fell silent in appreciation.

9. Hawaiian-Inspired Pineapple and Bacon

Despite endless debates, Californians proudly defend this sweet-savory combination. Juicy pineapple chunks caramelize in the oven, developing deeper flavor that pairs surprisingly well with thick-cut, smoky bacon.

The tropical-meets-savory profile reflects California’s Pacific Rim influences and surf culture. Many coastal pizzerias offer elevated versions with premium ingredients like house-cured pork and fresh pineapple rather than canned.

The North Shore pizza at PIZZANISTA! has converted countless skeptics with its perfect balance of sweet fruit and salty pork.

10. Blistered Fresh Jalapeños

Fresh rather than pickled jalapeños create distinctive California heat. The peppers blister and soften in the oven, releasing their oils into the cheese while maintaining their bright flavor and moderate spice.

Often paired with honey for sweet-heat contrast, these peppers appeal to the state’s love of fresh, vibrant flavors.

During a recent pizza tour through San Diego, our guide explained that using fresh chiles rather than processed ones reflects California’s agricultural abundance.

You’ll also find fresh chiles on pizza across the Southwest, including New Mexico and Texas.

11. Carne Asada Fusion

Mexican-American influences create this beloved hybrid that’s pure California innovation. Tender, marinated steak strips top cheese-covered crusts, often accompanied by cilantro, onions, and vibrant salsa verde.

Some versions even feature dollops of guacamole added after baking. This creation emerged from neighborhood pizzerias in predominantly Latino communities throughout Southern California.

Los Angeles food trucks now offer creative variations that combine pizza-making techniques with authentic Mexican flavors, creating cross-cultural masterpieces that reflect the state’s diverse culinary heritage.