Yeah, I should have thrown fresh basil on there, and maybe “another fresh herb” too. We’ll count any plant not listed as a fruit or vegetable.
That is what I intended–cloves or big pieces, as a topping.
Fresh shucked clams…divine!
Shrimp and/or calamari
I’m a traditionalist when it comes to toppings. While I occasionally enjoy a bbq chicken or taco pizza, when I really have the pizza craving, nothing can beat sausage-green pepper-onion-mushroom on a Chicago-style thin crust.
Depends on mood. Sometimes I just want the baconbeefpepperonisausagehamstravaganza (oh, so good cold!), but for the purposes of this, I went with ham, tomatoes, mozzarella, another cheese (something sharper), and mushrooms.
Mozzarella, pepperoni and green chiles (on pizza, I prefer their earthier taste to jalapenos).
I crush the garlic and mix it with olive oil and dribble it over the pizza before and after cooking
Oh! I didn’t think about that. If I make them at home, it’s usually just roasted garlic and olive oil, and if I’ve made some tomato sauce, some of that too. (we love Alton Brown’s recipe, even if we scorch it onto our pans every time we make it)
Well one of my favorite pizza places used to have a thing called the Wild West Lovers. It was Ground Buffalo, Onions, Bacon, and Mushrooms at Myle’s. Seemed perfect at the time, and I sometimes still crave it. Don’t believe they have it on the menu anymore.
I see your post has attracted a fair bit of attention so far, but I suspect you may be British. Having lived and eaten at a British dining facility here in Afghanistan for the last 5+ months, perhaps the strangest thing I’ve noticed about the food is that tuna fish is by far the most popular topping on pizza. I’ve tried it a few times and it isn’t bad (served here with a typical tomato-based pizza sauce), but I don’t think I’d really want to try egg on it as well. How is the egg on your perfect pizza prepared, exactly? Hard-boiled and chopped up into cubes like peppers or ham, or something else?
I may have clicked a couple extra options for my perfect pie, but regardless, the only place I’ve found that can create it is Pizza King in Rushville, Indiana, my hometown. Crust and sauce are the most important ingredients for me… if you screw them up, you have no chance with me, and Pizza King’s is perfect. 95% or more of the time I go there, I get a sausage pizza with extra pizza sauce. I added green peppers and onions to my choices in the poll, because I like the way PK chops theirs up, but I don’t get them all that often there. One of my favorite things about Pizza King is the way they spread the sauce/cheese/toppings all the way to the edge of the pizza and cut it into squares when it’s done. Oh, it’s so perfect! My mouth is watering right now just thinking about it… shame I won’t be back home again in Indiana (:)) till August.
“Perfect pizza” can be one of several different dishes. For the poll, I answered a perfect white pizza: Alfredo sauce instead of tomato (though the sauce wasn’t a poll option), mozzarella, feta, and other (provolone) cheeses, bacon, chicken, onion, garlic, tomatoes, black olives, spinach, and artichoke (plus other herbs, including but not limited to basil and oregano). This has very little overlap, however, with a pie with sausage, pepperoni, ham, bacon, jalapenos, garlic, and onions (with the standard tomato sauce and mozzarella cheese), which is also a perfect pizza, of its type.