And yet it is amazing that it is absolutely impossible to get this style of pizza anywhere outside of the Chicago area no matter what they claim (I’m looking at you BJ’s.). To say the least when I go back to Chicago, I make sure to visit Giordano’s. It is the best pizza in the world.
Are you talking about Fortel’s? Because that place is the pizza Olympus that serves pizza ambrosia. Imo’s is good, but Fortel’s is much better.
Provel is good. Veggies are good, mainly onions, tomatoes and olives. And pesto makes a damn good pizza sauce.
If Fortel’s is the pinnacle of pizza, then Filz shwarma shack in Habbaniyah, Iraq has to be the nadir. (Is that even the right word? It was the worst, okay?)
Some Iraqi thought he could get a few more American bucks – he was already rolling in it – by putting pizza on the menu of his otherwise acceptable shwarma/lamb-burger stand. But somebody should have told him you can’t just fake pizza. Jesus. The crust was soggy and bland, the sauce was ketchup and barbecue, and the toppings were goat cheese and cut up hot dogs and bologna. Two years later I can still taste the horror of spitting up something that called itself pizza. Pizza has been so good to me otherwise, you know? Before that day it was the friend who had never let me down. I’ll curse you until the day I die for that, Fil – if that is your real name.
Roasted feta sounds gorgeous! Inspired by all this pizza talk, I made my own pizza-like items for dinner. Greek pita breads topped with red peppers, sweet onion, mushrooms, olives (green ones, actually), and, of course, feta. I don’t use tomato as a base; rather I’ll spread a bit of salsa or, in this case, sundried tomato & oregano dressing, on the crust before adding the toppings. I’ve had a glass of water and am on my second of milk to kill the thirst but man it was good.
Taffy’s.
Are you talking about calzone?