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We always get the same pizza at our house...sausage and mushroom. The perfect toppings, IMO. It's the one thing in life we manage to agree on.
What do you like on your pizza? Do you have disagreements at home about what to get on them? Have to go halvsies? Or do you compromise some other way?
I share my pizza with no one. And I'm not super consistent with toppings. Broccoli is my favorite, though, I usually get that. And then usually mushrooms, or Italian sausage, or sometimes fresh tomatoes. Chicken, tomatoes, broccoli, and black olives is a nice combination that I get once in awhile. Maybe some spinach too.
I like tuna and mushrooms sometimes.
Other times I love mushrooms and black olives.
Other times I love the auld vegetarian supreme type jobby, mushrooms, olives, onions, fresh tomatoes and sweetcorn.
Jesus Christ, people.
Sausage is the most common topping in my house.
I love the meat lovers pie. I would like mushrooms but I am the only fungus eater in the house.
Sometimes we just get a garlic pie. Mmmmm.
Mushrooms, garlic, olives, onions and all different kinds of cheese.
I also like spinach occasionally but it changes the pizza completely. To me it is almost like a separate dish.
In general I am not a fan of too many topping or too large amounts (except for cheese) but I prefer simpler combinations. For example although I am vegetarian I usually avoid the official vegetarian "miscellaneous vegetable clippings" pizza.
At this point in my life I find any meat product to be excessive on pizza. So I usually go for broccoli or tomatoes, something like that. The only meat product I might go for is grilled chicken.
My favorite combination is pineapple and jalapeno, the heat from the peppers nicely offsets the sweetness of the pineapples.
For us it's green peppers, mushrooms, bacon, black olives, banana peppers and maybe a second meat like ham or pepperoni, or I'll get him sausage but only on half. I am old and decrepit and the sausage gives me heartburn. I detest onions and he likes them, but luckily for me he never cared about putting them on pizza much so doesn't mind giving those up.
The boy usually gets a Hawaiian style, or chicken and stuff. He has horrific taste in pizza anyway, one of the kid's favorite restaurants is the abomination that is Cici's Pizza, all you can eat and none of it good. Ick.
Yeah, I like veggies on my pizza but I agree, the whole "Vegetarian Supreme" with five random veggies is always terrible. It's usually something like mushrooms, green peppers, onions, banana peppers, and tomatoes, it's never like some good, well thought out combination that tastes great together, it's just some random-ass assortment so they can list "veggie supreme" as one of their pizza options.Quote:
For example although I am vegetarian I usually avoid the official vegetarian "miscellaneous vegetable clippings" pizza.
Also corn and tuna on pizza? That's just awful. I fucking hate you. It's indefensible to do that to a pizza.
Too many veggies on pizza tends to make it too soggy, anyway. I never go for more than two vegetables at a time.
Jumping Jesus on a pogo stick. The only toppings that are allowed on something that still qualifies as "pizza" are pepperoni, sausage, extra cheese, green peppers, mushrooms, anchovies and onions. After that you'd better keep your Euro Commie California Weirdo Flatbreads with Cheese the hell out of a discussion about pizza.
Of those I only like pepperoni and extra cheese. Maybe sometimes sausage if it's the pattie type, never the crumbled up turd looking kind.
Dude, don't feel like you have to hold back. Tell us what you really think.Quote:
Originally posted by Cluricaun
"Everything but the little fishies."
Okay, in fakechat Fizz just linked a photo of a German "American-style" pizza with corn and kidney beans.
We should treat this insult as an act of war.
Dear god.
Pizza from countries other than America are just revenge for what Taco Bell did to Mexican food and Olive Garden did to Italian food.
Dang. I thought this would turn into a pepperoni vs. sausage thread. I underestimated the Mellos.
TOPPINGS YOU CAN SERVE TO RISHA (the completest's list)
White Pizza:
Optimal - broccoli
Acceptable - garlic, chunks or slices of tomato (if you really must)
Pizza Pizza:
Optimal - pepperoni and black olives
Acceptable - garlic, chunks or slices of tomato (if you really must), any of the typical pizza topping forms of pig or cow (pig preferred)
If I'm ordering and it's typical chain pizza, it's going to be sausage, green peppers, and maybe mushrooms. If I'm ordering from a place that's really good, good enough to expect them to have real fresh mozz and real fresh basil, I'll go margherita.
If someone else is ordering I'm not picky except that I hate pineapple on my pizza, because even if you pick it off there's this spot of sweet, soggy cheese underneath. Bleccch.
I actually like anchovies on my pizza just fine.
Little Ceasars?Quote:
Originally posted by Risha
*little pizza on spear flip*Quote:
Originally posted by Laughing Lagomorph
My go to pie is peperoni, onion and mushroom. But I do like to mix it up sometimes. White Pizza with spinach and sun-dried tomatoes. Pesto with chicken, artichoke and anchovies. And the heart attack special Quattro Fromaggio.
What is this "white pizza" you speak of?
Ah, white pizza, I haven't had you since I left New York State! It's pizza that uses a white sauce instead of red. The white sauce is sort of a light alfredo sort of thing. It works really well for vegetarian or chicken pizza. In NY where I lived, white pizza with chicken spiedie was quite popular.Quote:
Originally posted by Sarahfeena
I don't do meat on pizza, so I do like white pizza with spinach or broccoli. I am also intrigued by the idea of a pineapple and jalapeno pizza.
The evening you make this will be the evening I try that pound-of-blue-cheese challenge Ryan and I were discussing, so please give me some advance notice so I can make a grocery store run. :sci:Quote:
Originally posted by artifex
I'm not into meat toppings unless it's a Hawaiian pizza (though I prefer it with bacon instead of ham), and otherwise I like mushrooms or occasionally green peppers.
I definitely recommend it. The combination intrigued me so much I was inspired to make a pineapple/hot pepper sweet mead. The mead isn't bad butI need to tinker the recipe. It works better as pizza.Quote:
Originally posted by artifex
Where in NY did you get your white pizza? I spent the first 22 yrs of my life in various parts of the state and I don't think I ever had it. My family isn't very culinarily adventurous though.
My favored pizza from a regular pizza is ye olde sausage and mushroom.
My Favorite Pizza Ever is the 'Sporkie' from Bertucci's, which is topped with sausage and ricotta cheese. Oh man that's good stuff.
From any Nirchi's location in the greater Binghamton area :) Also where I learned about rectangular pizza.Quote:
Originally posted by Laughing Lagomorph
I quite like spicy/sweet combinations - Alton Brown has a habanero/pineapple sauce to go over ice cream that I just love - and OCS can just hush, because putting jalapenos on pizza is not going to cause anything like the blue cheese chemical warfare he's planning...
I don't think I've ever had your white sauce version, actually, though I am now intriuged by the concept. Where I come from (NJ and PA), white pizza has no sauce at all, just a little olive oil underneath the cheese. And if the place is doing it right, lots and lots of ricotta keeping the mozzerella company.Quote:
Originally posted by artifex
Your basic, traditional style white pizza, available in any pizza parlor in the mid-Atlantic area:
http://insearchoftheperfectpie.files...whitepizza.jpg
Damn, now I've made myself hungry.
Chicken, lots of black pepper, green pepper, and onions. For some reason it's a combo that really works.
Pineapple and jalepeno does sound very tasty.
The ideal Loki pizza is:
homemade pizza dough, maybe with a little garlic in the dough, but if not there will be plenty later.
a light layer of olive oil spread over the dough
fresh, finely minced garlic, about two cloves worth, spread over the olive oil.
fresh baby spinach in a layer over the oil and garlic, totally covering the dough, maybe even two layers.
cheese, mozzarella, or a Mozzarella/Parmesan mix, I tend for a moderate layer, but not really a thick one.
fresh plum tomatoes, carefully deseeded and sliced thin
fresh jalapenos, also sliced thin
fresh broccoli florets, blanched, but just the floret, and they must be fresh. None of this frozen stems on my broccoli pizza, dammit.
finally, I really like to add a few chunks of a nice spicy chicken sausage the local market makes. I pre-cook them so I can throw 'em onto pizza or in other things when the whim strikes me.
When I can't have that, I like a pizza with a bit of meat on it and some mushrooms. But I really won't object to anything on pizza but fish, and pineapple.
Pineapple pizza is a crime against Man, God, and the Prime Directive.
I'm from Maryland, and to us white pizza =/= alfredo. It was a sauceless pizza with just some garlicky olive oil under the cheese, and either nothing, or just some diced chicken on top.Quote:
Originally posted by Risha
Hahah, and I've almost never seen ricotta on pizza! It must be one of those regional things - outside the particular part of NY I lived in, hardly anyone's ever heard of spiedies. I actually love that there are pockets of insular culture like this left in our country.Quote:
Originally posted by Risha
I love pineapple and ham pizza. But I won't say no to other meats. I really enjoy spicy mixed with sweet.
Apparently made without pizza sauce? :(Quote:
Originally posted by OtakuLoki
Ricotta on pizza is awesome-tastic. I haven't had it on a white pizza, but on a regular one, it melds with the tomato sauce in a very delicious way.Quote:
Originally posted by artifex
Mmmm...sounds like lasagna on a crust. :)Quote:
Originally posted by Orual
Whoops. That's what I get for writing it out at 5 AM. Yeah, the pizza sauce goes down over the garlic/oil layer but under the spinach.Quote:
Originally posted by Cluricaun
Ricotta "cheese" does not belong on pizza. Ricotta cheese is gross.
How about a pizza with buffalo sauce, mozzarella, chicken, and bleu cheese crumbles?Quote:
Originally posted by Cluricaun
Ruined with the inclusion of blue cheese.
White pizza: chicken (preferably grilled), spinach, mushrooms, onions, red peppers, broccoli, sundried tomatoes and black olives.
Red pizza: chicken, bacon crumbles, Canadian bacon, cheese, mushrooms, onions, red peppers, black olives, pineapple, broccoli, sundried tomatoes and anchovies.
No green peppers or olives! No pepperoni! Once in a great while (if I'm not the one ordering) lean sausage. White pizza = alfredo or ricotta.
Zero toppings. Just cheese.
Of course, we don't order in, we make it ourselves. Homemade pizza blows the doors of the crap that is delivered. We can crank out a medium cheese pizza that is The Food of the Gods for less than $5. With a peel and a stone, it's easy.
Tuna on Deep Pan. Delicious
Okay, that's it. We're officially revoking pizza privileges for every other country but Italy.Quote:
Originally posted by CatInASuit
Try tuna on a pizza exy, i dare you, you won't regret it.
This from someone who puts broccolli on their pizza :dubious:Quote:
Originally posted by Exy
Pizza is not meant to have pineapple on it. Please. Please, people.
Pizza is a good, chewy crust with a little tomato sauce, some cheese, and maybe pepperoni. Not too much. Much more crust than topping, for sure. Some crumbled feta is acceptable.
And a real Pizza Margerhita (Sp?) is a joy.
Everything else is foul, satanic, and just plain wrong.
Some people might like those things, but they aren't liking pizza. They are liking abominations.
Well, when he said "I share my pizza with no one," it was due more to lack of demand than of supply. :PQuote:
Originally posted by CatInASuit
Thin crust, onion and garlic.
Thick crust, onion, garlic and Broccoli.
My kid likes diced tomato on her thin crust, which tastes fine, but tends to soften the crust and make things icky.
Yes it is.Quote:
Originally posted by vison
I've found that if you de-glop the tomatoes before using them as a topping, the crust stays nicely crisp.Quote:
Originally posted by Oliveloaf
Quote:
Originally posted by silenus
Yeah, if we go tomato again we will have to make the pies at home.
Apparently most of the local 'za retailers lack the will or wherewithal to apply said de-glopping technique.
Ideal pizza for me:
Thin, light, crispy crust. Good layer of tangy sauce. Lots o' cheese.
Toppings: Pepperoni, bacon, sausage (Italian is best) and black olives & onions. The cafeteria at work makes the BEST I have ever had, seriously. And it's cheap- $7 for a 14"! I frequently get one to take home with me.
I'm late to this, but I have to admit I'm a cheese girl.
Ok, if it's deep dish, I like sausage. If it's thin crust, um, no thanks.
Actually, I'm not a big pizza eater. I was when I was in my 20s, and I liked ham or Canadian bacon or spinach on it. Now, I really am "meh" about pizza.
I loathe green peppers, probably stemming from my days of working in a pizzeria.