Didn’t read thread so I’m guessing popcorn kernels were already mentioned.
I have had many different varieties of good pizza, and I stand by the previous statement. Have you tried the concoction?
I didn’t say to put it on a bad cracker. Plus, there’s absolutely no consensus out there as to what constitutes a good pizza crust. It ranges from Chicago to thin cracker-like crust to my favorite which is a dense, almost pretzel-like dough.
They can all be good and they can all be bad. It depends on how well they’re made.