Hand tossed, with tomato sauce, lots of cheese, ground beef, sausage, onions, tomatoes and green peppers.
Unfortunately, my wife has become lactose intolerant, and can’t eat pizza because of the cheese. The medicine for it doesn’t seem to prevent her from becoming ill. So we won’t be having much pizza around here from now on.
1/2 Pepperoni and Ground Beef, 1/2 Anchovy, all extra cheese and light on the sauce. Ultra thin crust please.
What?!? You haven’t seen the studies about meat and heart/colon problems?
No dead animals for me, please! Mushrooms, artichokes, tomatos, onions, bell peppers…you name it as long as it never moved under its own volition, thank you! And a beer to go with, please!
Pepperoni and pickles.
The ideal pizza would have sausage, mushrooms, peppers, onions, tomatoes, garlic and at least 3 different kinds of cheese. Mmmmmmmmmmmmmmm…
I like the way you think!
Other favorites for me include most non-pepperoni meats (never did like the 'roni, for some reason - childhood trauma?), olives, pineapple, and spinach (especially on Chicago-style).
Sausage, tomato sauce with oregano and fresh mozzerella.
Pepperoni, chicken, bacon, sausage, beef, ham, pinapple, lots of cheese.
I don’t mind olives, but it’s not something I think of when ordering a pizza.
Actually, one of these days I’d like to have me one of those Korean pizzas again, just for old time’s sake. Corn, cabbage and squid…
Pepperoni and bacon is GREAT.
Salami and bacon would make a nice change, but there aren’t many pizzerias that offer salami as a topping option around here anymore.
(And yes, I know pepperoni is a type of salami, but I’m talking about, err… there used to be ANOTHER kind of salami that was a topping option that was just called salami, right??)
Technically; pepperoni is a type of salumi, which means cured meats. I’ve seem salami on pizza, and it’s good.
As for me, pepperoni, sausage and mushroom. Or a good vegetarian with goat cheese. Or anchovy thin-crust (especially good cold for breakfast with espresso.)
Thai Chicken—whenever those curs at the California Pizza Kitchen manage to deliver the full-sized ones. :mad:
I like my pizza plain, or as I see it, uncomprimised. Crisp thin crust, tomato sauce, nice layer of cheese on top, a bit of red pepper flakes to round it out. Or, a nice sicilian slice, thick puffy crust, crisp on the bottom, sauce and cheese on top.
I feel like any time things are added to that, it either damages the underlying product, or overwhelms it with topping flavor.
A proper Quattro Stagione-mushrooms, artichokes, ham and olives.
Failing that I’ll have garlic, anchovies, olives, chilli and red pepper. My husband won’t share either of these with me though, so I only get it when I’m on my own- he likes Meat feasts so that’s what we usually get.
Hands down the BEST pizza I have ever eaten was in Venice, one cheap, cheap (5euro) Quattro Stagione and one expensive (14 euro) Parma ham and roquette (arugula). Both, sadly, were far too big for me to eat more than half of.
I’ve never been farther south in Italy than Rome, but one day I WILL go to Naples and have proper pizza.
Deep pan and stuffed crusts are IMHO travesties of proper pizza.
Tuna.
Don’t mock it 'til you try it.
Smoked salmon and lots and lots of gruyere.
Ohhh yessssss.
I actually prefer mine to be plain - but enjoy mushrooms and onions and will endure pepperoni.
Ditto. Ground beef is the best, but bacon, chicken, pepperoni…as long as it came from an animal I’m prettty much guaranteed to like it.
I call it a Greek pizza: Spinach, grilled chicken and feta, with oil and garlic. Most places don’t specifically offer this, but they will usually put it together if you ask them to.
I could go for that. But ideally:
chicken
roasted peppers
roasted onions
smoked gouda
Either that or a Two Boots slice. Basic pizza, but very thin, very spicy. Can I tell you what I wouldn’t go for? Anything from the various “Rays” I’ve had which seem to be a big thick wad of dough topped with a big think wad of mozzeralla. Bleh.