I remember that so clearly. It was supposed to be a “very british” type of pizza, with the union jack in the ads. There was a chain of a few. But the name just escapes me unless you were right about it.
Your list is long compared to mine. Veggies & hot mozzarella is just nasty! I’ll grill up onions & peppers for a sandwich but won’t eat 'em on pizza. I’ll have spinach or broccoli as a side at another meal, but again, not on pizza. My preference is (a good) white or just plain (sauce & cheese).
Also, not from a chain (but Domino’s is tolerable) & not from a pan.
Am I the only one who orders Margarita with pineapple and anchovies?
I must confess that even now I grin when I realize that in a shared house I won’t be required to share my food 
I am very selective.
I just like the traditional pizza with NO toppings.
I heard British pizza has beets and corn on it.
Beetroot and maize.
I only like pizza with either red sauce or white sauce, pepperoni, cheese (the more kinds the better) and maybe certain kinds of sausage or crispy bacon. Period. No veggies, no pineapple, no other kinds of meat.
Mushrooms are up there with pepperoni and sausage as standard minimum topping options if pizza toppings are available. I like a lot of toppings but not necessarily at once. If you are against an entire section of toppings (like no meat at all or no vegetables) you are missing out on the best flavor combinations. Like a spicy meat combined with a sweet acid tastes good to people with good taste. A pile of dry meat is lacking.
The only one of those is be willing to eat is the plain.
It me.
Coincidentally had a Margherita pie last night at a local brewery. Delicious!
With Pizza, less is, generally speaking, more. Except with a few combinations. Salami, cheese, mushroom, onion, olive is one of the perfect combos.
Well, even if I got the name wrong, we’re thinking of the same place. They definitely worked to associate it with the UK. It not only had the Union Jack, though, the ads also featured a bulldog.
I run a high volume New York Pizzeria in St Louis…We make between 700 and 1300 pies a week. All with house made, cold fermented dough, 100% whole milk Mozzarella, and house made sauce. The majority of our ingredients are house made and always the highest quality our price point allows.
We make pies with just about every combination of toppings you can imagine. The guy that regularly orders the extra garlic, eggplant and anchovy pie makes me chuckle, every time.
I was asked to design a pie to pair with the release of “Hopslam Ale” by Bell’s brewery. I came up with a simple pie…
Pepperoni, Jalapenos and Pineapple; Just enough salt, heat and sweet to let the pairing work perfectly.
I love all of Bell’s beers, with Hopslam being one of my favorites. That pairing sounds incredible.
Do pizzas in Ohio still come with bell pepper on them, standard? I moved there for awhile, decades ago, and was surprised by that. They were happy to leave the bell pepper off, if I asked, but would not substitute another topping because it wasn’t considered to be a topping. It was just pizza.
I remember one place in Flint, Michigan that used green olive slices if you asked for olives. No warning. I only went to that one place, so I don’t know if anyone else did the same. It didn’t taste bad.
90% of the pizza I consume is just cheese or cheese + mushroom. I can tolerate pepperoni or sausage. But I really don’t like any other veggies on pizza at all.
The problem with British pizza is that it’s boiled. Guys, guys! There are ways to cook food other than boiling!
Okay! More silliness:
I’ve heard of that. My understanding is they come from the farm as black olives but are then canned using Flint municipal water.
I’ve spent most of my life in Ohio (specifically the Cleveland area, if that matters), and I’ve never once encountered peppers as a default topping. Every place will have them and will put them on if you ask, just like any other topping, but (again, just like every other topping other than tomato sauce and cheese), if you don’t mention it, you won’t get it.