I will say this for Idaho pizza, it's probably the only place in the U.S. you can get Basque chorizo as a topping (and it's still fairly rare).  I guess maybe in Reno.  But maybe not.  

So you're saying you've walked the streets of Bakersfield?  

When I still lived in St Louis I loved eating at Imo's or Pantera's. When trying to describe Imo's to my wife when she moved from her hometown to live with me when we got married I said it is "pizza toppings on crackers". I am still partial to any kind of thin crust pizza. Anchovies are my favorite topping on pizza. Being that there is only two pizza joints in the vicinity to us, both of which are pricey, that have anchovies as a choice, I end up usually buying a frozen pizza and a can of anchovies and making it myself. I ate a Tostino's pizza last night. I am pretty indiscriminate with what pizza I will eat. Papa John's is about the only one I avoid. Our boys loved Little Caesar's pizza growing up and as a bonus it's cheap. So I have eaten quite a lot of their's. Though in their case I like their deep dish.

As a heavy metal guy it just does my heart good knowing there's a place called "Pantera's Pizza" out there

A chain that I have enjoyed now that I think of it is the Mellow Mushroom. At least what we've gotten here in Columbus area (until they closed the one I used to live near). A "marketed hippy vibe", but great attention to detail on the pizzas themselves.

Speaking of more regional toppings, I remember another favorite from when I was living down in New Mexico. One place had a "green chile cheeseburger pizza", and the cheeseburger part I think was just ground beef, but the green chiles were amazing on a pizza (it elevated an otherwise pretty bland pie tremendously).

You know your chiles sir! Hatch indeed, we lived about 40 miles from Hatch in fact and yes, insanely good on a burger too. My wife grew up down there and still insists on sourcing the authentic stuff (no argument from me). 

It’s all the same. Pizza is pizza.