Nothing needed. Perhaps basil leaves or whole black olives or capers if absolutely pushed.
Mozzarella and tomato sauce are the only toppings needed, and not much of them either. The practice of piling loads of additional toppings on turns me right off. Less is more.
A pizza is all about the quality of the bread and that needs to be front and centre.
I feel like having a pizza with black olives from Sal’s this is an New England pizza shop. I think they have 2 or 3 shops.
Round Table.
Pepperoni.
Mushrooms… easy choice.
And since local chains have been declared acceptable, make it Umberto’s of New Hyde Park. (Yes, that’s a chain on Long Island, named for its anchor location.)
Idle, can we bump the ante?
If the poster doesn’t play nice & gets a warning while this thread is active… 1980’s Dominoes cardboard-style pizza… and they have to eat it dry (not even water to drink).
Maybe?
For the sausage people, is crumbled or chunks of sausages okay or does it have to be circular slices?
I don’t think I’ve ever had round slices of sausage on a pizza, but I wouldn’t turn it down.
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Changed my mind because I just found out that Godfather’s still exists as a chain, and it’s technically within driving distance. I’ll take a medium original crust with Italian sausage.
I LOLed on that one.
Has some smart ass said bean sprouts yet?
I’m gonna have to say Extra Cheese. I have to have extra cheese plus whatever toppings I add (usually sausage and pepperoni) so I can’t see having just sausage or just pepp on a regular cheese pizza.
Bean sprouts.
mmm
It is good, isn’t it?
Pineapple.
It’s the perfect combo. You got the savory-ness of the tomato sauce, the sweetness of the pineapple, the crusty bready-ness of the crust and the cheesy-ness of the cheese…
Not to hijack the thread or anything, but I yesterday I was rather horrified to see the new pizza offering at 7/11, the breakfast pizza: smoked bacon, breakfast sausage, hickory-smoked ham, scrambled eggs, cheddar and mozzarella cheese, and peppered cream gravy on top of a flaky biscuit crust.
Yum?
That’s the way those weirdos in New York do it. :b
Was going to do Pepperoni, like everyone else, only mine’d be from a local Houston chain, but the Lou Malnati’s picks got me thinking. There’s an Austin, Texas mini-chain (Mangia Pizza) that makes, of all things, a really good stuffed spinach pizza. OK, their menu mentions mushrooms too; I’d never noticed them.
I’ll take one of those.
Why is that “of all things”? Spinach isn’t all that rare a topping, though it’s usually on a white pizza.
That’s not even pizza. That’s like calling chicken and biscuits “chicken pizza”.
For my one topping, I’d like fried rice with shrimps.
Eggplant is also good. My wife makes a great eggplant, bell pepper and goat’s cheese pizza.