Broccoli and garlic.
Printable View
Broccoli and garlic.
broccoli, garlic, feta, black olives, mushrooms, tuna, sweetcorn, red onions, red peppers, green peppers.
Pineapple (nasty).
I kinda like those Thai-style pizzas with chicken, carrot slivers, cilantro, and peanut sauce.
Once had an olive pizza. Just black and green olives. It was very good.
Had snails on a pizza once. Wasn't bad, but nothing to write home about. Had potatoes a couple times, similar reaction.
In Serbia I had corn kernels on my pie. The texture was fun, didn't do much flavor-wise.
In college I went through a serious pineapple-and-pepperoni phase, but more recently have discovered the calzones of our local pizzeria. I like 'em with pepperoni, sausage, bacon, minced garlic, pesto and feta cheese. Yum yum yum!
Tandoori chicken. Surprisingly tasty.
BBQ sauce (with good and bad results.)
Cheddar. I liked. This is big in St. Louis, apparently.
Oh! Scallops and bacon, on a white pizza with a squirt of lemon. Shockingly good, in small amounts.
That's my current favorite pizza.Quote:
Originally posted by Sarahfeena
I once made a pizza with crab and a mustard sauce. It was okay.
One combination I really like is pineapple, green olives and black olives.
Yeah, I don't mind those BBQ Chicken pizzas they have at places like California Pizza Kitchen. It's kinda weird the first time you try it, but it's pretty tasty.Quote:
Originally posted by Oliveloaf
Anchovies. They're so good that I have to assume that all the people who use them as a punchline "Gimme a pizza with everything...oh wait, except those little fishies." have never tried one.
Well, at some point you come down to wondering about the strict definition of pizza. I would argue that half the stuff on the CPK menu isn't really pizza, but most of it is really good. Along the lines, it's been argued here that Chicago-style deep dish isn't really pizza. Maybe not, but it's freaking good.Quote:
Originally posted by SarahfeenaYeah, I don't mind those BBQ Chicken pizzas they have at places like California Pizza Kitchen. It's kinda weird the first time you try it, but it's pretty tasty.Quote:
Originally posted by Oliveloaf
The four-mushroom 'za at CPK is truly fabulous. The place is pricey for what you get, though.
I ordered "pizza" in a bar in Rome once. What arrived was a 10-inch crust smeared with red sauce, lightly cheese'd and covered with several anchovies. I don't do fish, but by all accounts it was delicious.Quote:
Originally posted by OneCentStamp
Well they look so weird. And I can't say I've ever felt the need to put little fishies on my pizza. Do they just add extra salt/umami?Quote:
Originally posted by OneCentStamp
If the people making it call it a pizza, I'm happy to agree with them. CPK's tostada pizza does bear a strong resemblance to a salad on top of flatbread, though. Damn, now I really want one.Quote:
Originally posted by Oliveloaf
Umami, salt and a certain Italianness...anchovies are the primary flavorant in Caesar salad.Quote:
Originally posted by Orual
The place I went to looked nothing like those photos but pizza looked the same/similar. Maybe they moved?
Single shophouse at the end of the row.Thanks for the heads up.