Hello, Dominos?
I’d like ham, bacon and pineapple on my thick crust pizza. Heavy on the cheese.
Hand Tossed crust, chicken, tomatoes, mushrooms, and black olives.
But if it’s frozen pizza it’s got to be DiGiorno’s Supreme.
From Domino’s? Hot peppers (they actually use pepperoncinis, which are kind of mild as hot peppers go, but pure heaven on a pizza).
If you’re going to call Pizza Hut, gotta have jalapenos.
Green pepper and pepperoni. Extra cheese if possible.
A pizza minimalist here.
The only topping needed on a pizza (IMHO) is pepperoni. Everything else is just a mediocre variation of this simple perfection.
Of course, I am guilty of ordering a chicken, garlic, green onion, and tomato pizza quite often.
OK, to be totally honest, I will devour anything labeled ‘pizza’ with a smile on my face. I am a total glutton. It doesn’t even have to be pizza. It could be a rotten pot sticker. If you call it pizza and lightly brush off the maggots, I will probably dig in with ferocity.
OK, OK. You don’t even need to call it pizza. I’ll eat anything. Anything at all.
I am so ashamed. I hope you’re all satisfied.
Crayons and small pieces of wood, please.
If you don’t have that, I’ll just take a pizza with the works.
Dominos (“Sauce? What means this word ‘Sauce’? Pizza should be dry!”)? Pizza “Greasy” Hut (“Grease is our middle name!”)? Or Papa “We hire the handicapped. And have them answer the phone!” John’s (with the icky-sweet sauce)?
For shame…FOR shame. 
A handmade pizza is soooo much better. Even frozen (DiGeornio’s Rising Crust pizza isn’t bad, and I have a soft spot for Stoffer’s French Bread Pizza) isn’t bad compared to the three biggies.
But either way, my toppings of choice (The ‘Fenris makes his friends gag with this’ special) are: sun-dried tomatoes, artichoke hearts, and Canadian Bacon. (Sometimes shrimp, anchovies and/or red onions make a nice addtion to the above) Fresh grated parmesean cheese and red pepper flakes too, please!
Fenris
drumming fingertips together as a sinister smile plays across his lips
Excellent…my plans to foment chaos and discord across the message board through pizza argumentation are coming to fruition…
To be honest, much like heembo I’ll eat anything labelled “pizza.” Not too wild about Domino’s because they hire the damn densest people in the world to man their phones–only reason I used 'em in the OP was I wasn’t sure if Papa John’s was widespread enough to make sense.
I have a weakness for strange contrasts though. You know: Citrus vs Sausage. Spinach and pretty much anything else. Etc.
Mine has to have mushrooms for sure, and if I’m greedy I’ll include some pepperoni and green peppers. Next week Mr Nim gets back from 7 weeks in the Congo, so a pizza delivery is a must!
Pepperoni and prosciutto. Prosciutto is the uber-pork. And it should be incorporated into a Zachary’s deep-dish pizza, with their heavenly crust-toppings-cheese-crust-sauce strata. Oh, so good.
Pizza toppings should be pork products. No other animal (or plant, either) will do.
Feta… LOTS of Feta
Mushrooms
Beef
Peperoni
Italian Sausage
Capicoli
Did I say Feta?
Whats weird though, my favorite pizza is a Boston Pizza Thai Chicken. Chicken, bean sprouts, chives and carrots with a Szechuan peanut sauce. Mmmmmm… <drool>…
NO SAUCE PLEASE!
But, please, feta, broccoli, cauliflower, and pineapple
OR
provolone, pepperoni, pineapple,
MMMmmmMMMM!
Canadian bacon, green olives and extra cheese.
slortar I must challenge this statement. I have prepared a rebuttal over here in The Pit, rather than mess up your fine thread.
Fenris
I’ve been in love with Rocky Rococo’s Chicago style pizza since I worked there when I was in high school. Then my Rocky’s closed and others closed, and I had to drive to frigging Kenosha to get it. Now I live in Texas, so Rocky’s is out of the question.
Fortunately, I was a cook at Rocky’s, so I simply make it myself. In fact, I refuse to pay for pizza anymore, whether it be from a pizza place or frozen. A must for home pizza chefs: a pizza baking stone; before I received one for my birthday, I could never get the crust just right. The ovens in pizza restaurants run at about 600 degrees or so and have constantly circulating air. If you don’t have a baking stone, you either have to precook the crust (which doesn’t quite work right) or have a soggy crust (which is even worse).
I can whip up two yummy yummy pizzas from scratch for about one dollar in the time it takes Papa John’s to deliver two large, cooling pizzas for 25 bucks (plus tip).
Aside from Chicago, I like vegetarian pizzas. Mushrooms, onions, green peppers, jalepenos, tomatoes. Pineapple is one of the best pizza toppings in the world. Mmmmm…
I used to be a real pepperoni freak, but in the last few years I’ve come to not like it at all. It’s a little too salty and it makes the pizza too greasy. It overpowers the taste of most other toppings. I’m more of an Italian sausage person, now.
I recently decided that mushrooms on pizza aren’t as repulsive as I had previously considered them to be. Quite a sea change in my book, lemme tellya.
Pan pizza, double mushrooms (only fresh will do), sweet sauce, lots of cheese…
Just say no to Domino’s… ick
Papa John’s hand-tossed, Double Onion with an extra little cup of Nacho cheese sauce for the pizza bones.
Mmmmmmm
Deep dish pizza with mushrooms, onions, green pepper, sausage and extra cheese. I’m okay with pepperoni in addition, but never only pepperoni, as plain pepperoni pizzas seem to be greasetraps.
Now I’m hungry. And I just had dinner, too.
Pepperoni and Jalapenos!!! But anything will do, except for pineapple and anchovies - ick!