No, it’s this “everyone wants to live in LA or NYC!” snob mentality. No we don’t.
My mother grew up in Finland and emigrated to the US when she married dad in 1959 or so. Dad still remembers the first time she tried to make corn on the cob; she let it boil and boil and boil because she had never seen it before and dad never paid attention when his mom made it.
The chef at VooDoo Brewery in New Kensington is constantly coming up with different pizzas. I haven’t had one I didn’t like yet.
Currently:
Coming hot out of the kitchen is our Duck Prosciutto and Burrata Pizza. Roasted garlic pesto sauce, white cheddar and mozzarella blend, thinly shaved duck prosciutto, and creamy burrata, all topped with baby arugula, and tossed in Voodoo Signature Citra Hopped Vinaigrette
.
I had an Italian friend who absolutely LOATHED pizza. He was also the damn slowest eater I’ve ever encountered.
I am a subscriber to the Pasta Grammar YouTube channel from the above links. Eva is an amazing cook. She decidedly does not really like Americanized versions Italian food, but I have been trying out the recipes she cooks after she “tries” American versions and they always work and they are delicious.
Pizza My Heart, a northern California chain that I miss since moving, has the “Watsonville Apple” that includes Green Apple Slices, Pepperoni, Sausage, Bacon, & Gorgonzola. Its surprisingly delicious, and would be my favorite of theirs if they didn’t have many other creative combos that are even better.
Do you crumble candy and pop tarts into your Spaghetti like in the move Elf? No? Why not?
That’s the same reason pineapple, or anything sweet is just wrong on pizza.
Next time you’re in the grocery store compare the sugar content of pop tarts with some American spaghetti (or pizza) sauces. Probably not much differences.
They had the best vegetarian pizza, with pickled artichoke hearts also added in. Sometimes too many onions, but still.
Sure tastes comparable, which is why I refuse to buy ready-made tomato-based sauces (straight tomato sauce for use to make my own spaghetti sauce is of course the exception). Much much much too sweet.
What about pineapple being used in other savory dishes like baked ham, kabobs, and Asian dishes like pineapple fried rice?
That’s sounds divine.
I’m on a pineapple pepperoni, bell pepper, pepperoncini, jalapeño pizza kick rn.
Cream sauces? Hard pass.
Interesting. Around here, Blaze is the only “build-your-own” joint that I can think of (I mean, every pizza place is/can be a “build your own joint” but I assume you mean this “Chipotle-style” type of pizza joint.) I checked, and they don’t have corn. Ah, but I do see Mod Pizza does (I know them from Phoenix, where I first came across this concept.) That’s interesting – that’s the first time I’ve seen it offered in the US as a topping.
Tell me about all the cheese and tomato and Mediterranean spices in those dishes.
I’ve had pineapple on pizza a few times over the years. Not bad. In fact, I think I’ll have another soon.
I’ve made lox and cream cheese pizzas. Took a few tries to get the timing right.
I’m not who you asked, but nopes!
Fruit shouldn’t be warm.
There’s about a billion dishes that disagree with that. Apple pie?
Ha! Thanks to a bit of Googling on my part, despite the French Cuisine link being broken, here’s slide #2, and you can just keep clicking “Next” to go through the rest, and observe the horrors! 
(I actually love decent French cooking, but I have no idea what puke-worthy thoughts got into these folks back in what is apparently the 50s – lost in the 50s tonight, I guess …) 
Nopes. MAYBE if the pie was refrigerated first. But even then, I don’t eat sweets usually.
There are lots of fruit dishes that are served warm, apple pie for example. It’s fine to not like something, but to claim there are rules to explain what is just incorrect.
