Oh, so you like loaded pizza, huh?

[Thudlow_Boink]

@Novelty_Bobble

Loaded pizza is the work of the devil.

So are deviled eggs and devil’s food cake, all of which are delicious!

[WOOKINPANUB]

@dougie_monty

Oh, come on! What’s the beef with olives?:rolleyes:

Actually, I love olives by themselves - preferably eaten off the tips of my fingers - but I don’t like them with any other food. They have their own salty goodness and it’s a pretty strong flavor that tends to stick to everything around it. It would be like putting pickles on pizza. Speaking of which, does anyone do that?

[silenus]

Yep. Thin dill pickle slices can be interesting on a pizza.

[pulykamell]

@jz78817

I think they’re disgusting and they make anything they touch disgusting. seriously, I really really find their flavor to be extremely off-putting.

Yeah, olives have a strong flavor. (Obviously, this varies by olive type , but I find them to be briny and a bit bitter.) I like them fine now, but I didn’t always. It’s a pretty common taste aversion, in my experience. I find it odd that someone could not bite into an olive and realize that not everyone may enjoy that odd flavor.

[Saint_Cad]

@silenus

You betcha! pepperoni and pineapple is a divine combination on a pizza. Sprinkle with a little red pepper flake and you have some good eatin’!

Pineapple on a pizza?! You make God cry.

[WOOKINPANUB]

All the mention of pineapple on pizza just made me recall that one of the pizza places I worked at as a teen - Showbiz maybe?- used to include slivered almonds on their Hawaiian pizza. It was actually very good and I’m surprised no one here has mentioned it. Could it be a California thing?

[Qadgop_the_Mercotan]

@Saint_Cad

Pineapple on a pizza?! You make God cry.

I was grossed out by pineapple on pizza until I accidentally ate a slice with hidden pineapple. Both this god fellow and I wept tears of joy that day, let me tell you.

[dougie_monty]

@zweisamkeit

They just are. I’m not a really picky eater. I like pickles, I like other salty foods, other sour foods, but I just … can’t with olives. Green are gross, but black olives are the worst. I’m not exaggerating when I say they’ve triggered my gag reflex before. :(.

I do not love thee, Doctor Fell…

[DrDeth]

@jz78817

they’re vile.

Oddly, I love green olives, but dont care for them on pizza. Black olives on pizza are OK, as long as used sparingly.

[pulykamell]

@Saint_Cad

Pineapple on a pizza?! You make God cry.

Back in college in the 90s, I discovered that the only Domino’s pizza I like was their ham & pineapple one. It’s the only place I’ve ever had pineapple on a pizza, and I don’t know what it was about that combo on that pie, but it gave the Domino’s pizza whatever it was lacking. (Domino’s has since gotten better with their new crust and Brooklyn pies.)

[zweisamkeit]

One of my favorite topping combos will basically ensure I have the whole pizza to myself. My sister in law is the only person I’ve met who likes it, too.

On top of the base crust, sauce and cheese:

• pineapple

• feta

• banana pepper rings

Om nomnom!

[dougie_monty]

@pulykamell

Yeah, olives have a strong flavor. (Obviously, this varies by olive type , but I find them to be briny and a bit bitter.) I like them fine now, but I didn’t always. It’s a pretty common taste aversion, in my experience. I find it odd that someone could not bite into an olive and realize that not everyone may enjoy that odd flavor.

I found out that before olives are fit to eat, they are soaked in brine for 5 months.

[pulykamell]

@dougie_monty

I found out that before olives are fit to eat, they are soaked in brine for 5 months.

Yeah, a fresh, uncured olive is extremely bitter. My mother-in-law has an olive tree in her backyard, and I was curious to how it tasted before it’s processed. Pretty much inedible, it’s so bitter. They are cured in brine or lye.

[wellanuff]

@Quercus

Then the other thing that happens is when a group is say, half vegetarian and half not. So they order pizzas: half of them cheese or vegetable, and half with pepperoni/sausage/etc.

At which point the meat eaters look at the pizzas and say “Oh, I like mushroom. And I’ll take a plain cheese, too. Plus one pepperoni.” So after one go-round all the cheese and vegetable ones are gone, while the still-hungry vegetarians look at all the extra sausage slices lying there.

That’s just good, strategic pizza eating. Deny your opponent their precious pizza resources while conserving yours for later. Omnivores win every time.

[jz78817]

@dougie_monty

I found out that before olives are fit to eat, they are soaked in brine for 5 months.

Or lye for a much shorter amount of time.

[TBG]

Fuck plain cheese. That’s not a 'za. You gotta have a topping to be 'za. CHEESE IS NOT A TOPPING

[Mr.Goob]

When I become the infallible god emperor of earth for life one of my edicts shall be that no plant based toppings shall be allowed. Dead animal products or nothing. but that’s just me.

Here in Buffalo, after chicken wings the local favorite food is a “beef on weck.” A roast beef sandwich slathered with horseradish, the key is the hardroll. A “kimmelweck” roll has caroway seeds and kosher salt baked into the top crust.

A local place has a beef on weck pizza to die for. Standard dough, olive oil, cheeses (some I can’t identify) huge hunks of thin sliced roast beef and horseradish. It’s a real orgasmic love or gagging hate it.

[Smapti]

@WOOKINPANUB

All the mention of pineapple on pizza just made me recall that one of the pizza places I worked at as a teen - Showbiz maybe?- used to include slivered almonds on their Hawaiian pizza. It was actually very good and I’m surprised no one here has mentioned it. Could it be a California thing?

I dunno about almonds, but the late great Dirty Dave Wilson was responsible for introducing cashews as a pizza topping when he ran a pizzeria in Redlands, CA in the '60s. He later moved to Olympia, WA and brought the pizzeria (still in business today) with him, and as a result it’s not unusual to find cashew-topped pizzas out here as well.

[pulykamell]

@Smapti

I dunno about almonds, but the late great Dirty Dave Wilson was responsible for introducing cashews as a pizza topping when he ran a pizzeria in Redlands, CA in the '60s. He later moved to Olympia, WA and brought the pizzeria (still in business today) with him, and as a result it’s not unusual to find cashew-topped pizzas out here as well.

The very best pizza I’ve ever had in my life was the Rosa at Pizzeria Bianco in Phoenix, Arizona. It consists of pistachios, rosemary, parmesan, and red onion. (No sauce). Just absolutely phenomenal and every single time I visit Phoenix, I have to have it. It’s not just the toppings, of course. The crust is absolutely phenomenal (if you like the Neapolitan wood-fired style pizzas.)

[dougie_monty]

@pulykamell

Yeah, a fresh, uncured olive is extremely bitter. My mother-in-law has an olive tree in her backyard, and I was curious to how it tasted before it’s processed. Pretty much inedible, it’s so bitter. They are cured in brine or lye.

LYE???!! Who started THAT?
Stay young and fair and debonair
Drink light, refreshing…
…Drāno!
I have a yard customer going back to 1975. She’s from Thailand. She has two olive trees in her yard; I’ve cut branches off them. For all I know she never harvested or processed the olives.