Potato on a mayo base. urgh.
Fruit on chocolate sauce (not too bad, just don’t call it pizza!)
Squid and seaweed
Tuna and corn
Takoyaki (octopus, shaved dried fish with brown spicy sauce and red pickled ginger)
For me my favourite pizza is a thin crust with fresh tomatoes, mozzarella and basil leaves. Simple and lovely.
But I love Pizza Hut’s super supreme too! (Got to have a glass of coke with that to make it heaven.)
Last time we went out to Pizza Hut in England, the kids decided they wanted their own personalised pizza - OK. Older kid kept asking for ingredients to be taken off. In the end the waiter said, “so basically, what you want me to bring is cheese on toast.” Kid grinned, agreed, and got pizza base with cheese. That is more a wasted opportunity than yukky but it was cheap and he was happy.
#1 - Plain New York-style pizza with no toppings. I’ll usually sprinkle some garlic powder and red pepper on the 2nd or 3rd slice. But there’s nothing as tasty as a plain slice right out of the oven.
If I must choose toppings:
#2 - Fresh garlic with thinly sliced tomatoes
#3 - Fresh garlic with mushrooms (this one MUST be served hot)
I’m with Hokkaido Brit. Pizza with just a thin crust, tomatoes, herbs and cheese is an elegant and wonderful product all on its own. I’ll live with toppings if other people want it, but I can’t take pizza combinations that completely overwhelm the basic product turning it into nothing more than a sturdy platform for the toppings.
All bets are off with a deep dish pizza, though, fill that sucker up. Hold the mushrooms and anchovies, thanks.
I’ll eat just about any pizza there is. I love variety in my pizza. But somewhere in there there has to be veggies of some sort. To me, an all-meat pizza – whether pepperoni, or sausage or whatever – is just too plain. Put something else on there dammit!!
While I like traditional style, I’m also a big fan of CPK style pizza. I think my all time favorite is the goat-cheese, red’n’yellow bell peppers, and bacon pizza. Mmmmmmmmmm …
OK, you’re going to LOVE this one. My friend Monti makes the best pizza in the world. I make this olive tapenade with kalamatas, sundried tomatoes, parsley, garlic and pine nuts. One night we had quite a bit of that left over, so Monti used it as a pizza topping, with no additional sauce, a couple slices of provolone under it, and some shredded mozzarella on top of it. TO DIE FOR!
My other favorite is another experiment of Monti’s - he’d made a pasta sauce that consisted of ground mushrooms, garlic, red pepper flakes and red wine, cooked down to “mush.” Same construction as the olive tapenade piza - some provolone under, some mozzarella over. It has become his “signature” pizza now, and there is very little I wouldn’t do for a slice.
The correct answer is Cheese and Pepperoni. Sprinkled with a very gnerous portion of crushed red pepper flakes and/or your fave hot sauce. Bonus point for a drizzle of ranch dressing when the heat becomes overpowering. Though even without the spicy stuff, a great cheese and pepperoni is regal.
If you’re insisting on having something unconventional, I like a nice Southwest Chicken pizza. Use a zesty sauce flavored with roasted red peppers and chipotle, feather on some fresh cilantro. Cover with blanco and mozzerella cheese, and then top with a generous portion of marinated grilled chicken breast and thinly sliced red onions. As always, every pizza is improved wth crushed red pepper and hot sauce. Ranch couldn’t hurt either.
Note that these pizza’s are beautiful without the pepper and ranch, but some of us have our crosses to bear…this is mine.
SMOG - sausage, mushroom, green pepper and onion. Boring, I know. But it has to be well done, even a couple little burned spots around the edges. MM MM MM.
There was a small pizza place nearby (now out of business) that made a fantastic pizza - Teriyaki Hawaiian Chicken. Pineapple, pieces of chicken breast, mozarella cheese, and teriyaki sauce instead of tomato-based. I was all dubious :dubious: at first, but it was really, really good.
Since they closed I tried making it once myself, but the sauce I had tasted wierd, and it was tricky getting the amount of sauce right. Too much get get overwhelming quickly.
Bondage pie with olives- "s"ausage and "m"ushrooms.
Unfortunately, too many pizza places around here have nasty flabby crust and insipid sauce. Pizza Hut’s got decent sauce, and if they remember to actually cook in “well done” like I ask for, their thin crust is nice.
Otherwise, I pine for Giordano’s or Pizzeria Uno in Chicago.
