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Pizza Toppings

#101
HeavyDuty said:
By law, being in the Chicago area I’m supposed to prefer Italian sausage on my pizza but to be honest I like meatballs.

A common pizza topping out in north central Illinois is spaghetti. It’s actually really good.
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HeavyDuty said:
By law, being in the Chicago area I’m supposed to prefer Italian sausage on my pizza but to be honest I like meatballs.

A common pizza topping out in north central Illinois is spaghetti. It’s actually really good.
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That could be good--ever had a Spaghetti sandwich?
One of my favorites...
 
#103
D M C said:
Must haves:
Thick crust - not deep dish, but thick and chewey and preferably with big deflated yeast bubbles
Tomato sauce
Fresh mushrooms
Gobs of red, white and/or yellow onions - there is no such thing as too much
Mozzarella

Acceptable:
Garlic
Any bell pepper but green
Ground sausage
Pickled banana pepper
Jalapeño
Sliced tomato
Fresh spinach
Fresh basil
Cayenne pepper seeds/flakes
Pesto
Artichoke hearts
Other cheeses, as long as mozzarella is superior to them in volume
Green onion or scallions, as long as the onions described above are superior to them in volume
Edit:Capers

Dicey, but I can live with:
Pepperoni
Beef
Ham
Fowl

Deal breaker:
Olives of any sort
Fish of any sort
Pine apple
Organ meat

Also, when not as listed above, Margherita pizza are nice
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No, just no.
 
#105
An ex-pat New Yorker summed it up: I don't know what that stuff you call pizza is. It's good, but it's not pizza. You by pizza by the slice, fold it longways to let the grease drip out the back, and then eat it. It might have pepperoni on it. It might not. That's it.

As a non-New Yorker, I like it with spinach, jalapenos, onions, and pepperoni. Maybe anchovies. Fruit on a pizza is a mortal sin.
 
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#108
Gorn said:
Circular slices of ham that Canadians call bacon for some reason.
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Hmmmmm. I'm Canadian and I could never figure out what Americans were talking about when they said "Canadian Bacon." Up here (Southern Ontario), we have exactly 3 types of non-sausage breakfast pork commonly referred to as follows, in order , with pictures: :D

1) Bacon
2 Ham
3)Peameal bacon (a brined pork loin, rolled in cornmeal, sliced thin and pan fried, possibly what Americans refer to as Canadian Bacon? )

Plate-of-Bacon.jpg

ham-07-2.jpg

Sliced-Peameal-Bacon1-1.jpg
 
#110
USA - Canadian bacon
Canada - back bacon

"Canadian bacon"
"Canadian bacon" or "Canadian-style bacon" is the American name for a form of back bacon that is cured, smoked and fully cooked, trimmed into cylindrical medallions, and thickly sliced.[3][4]"Canadian" bacon is made only from the lean eye of the loin and is ready to eat. Its flavor is described as more ham-like than other types because of its lean cut.[4]

The term "Canadian bacon" is not actually used in Canada, where the product is generally known simply as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States.[4]Peameal bacon is a variety of back bacon popular in southern Ontario where the loin is wet cured before being rolled in cornmeal (originally yellow pea meal); it is unsmoked.[3]
 
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#111
For a while I was into making my own pizza dough. My favorite was bbq chicken, using chicken I actually would bbq, not just bbq flavor. I always baked the dough with homemade sauce, did the veggies (onion, peppers) in a pan on the stove and then combined it all when the dough was right, put cheeses on top and broiled it for a minute or two tops. Best pizza I've had. Dang. I really gotta get back into baking. Bread costs almost nothing to make. Silly to buy it.
 
#113
The best pizza I've had was in Queens, from a Sicilian pizza shop next to the hotel.
second would be from a Norwegian guy who had a shop in Thailand
He'd use Bleu Cheese on one of his specialty pizzas & it was really great!

Things that bug me about pizza:

when you see a pizza on TV or in a movie & there's NO toppings, it's just cheese pizza :wideyed:

the chain pizza stores think that their 2 or 3 topping pizzas are a good deal. I'm used to having 7 toppings on a pizza!~
 
#114
Richland123 said:
How about some Macaroni & Cheese Pizza?
View attachment 2308143
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I've been wanting to try this. The only place I know of to get it is Cicis, and the nearest one is like 4 hours away. Haven't been there yet.

If I had to choose 2 items it's sausage and canned mushrooms. Other than that I like green peppers, ham, bacon, onions, there's probably more. I like pepperoni but they don't like me sometimes. And no hot peppers, anchovies, anything spicy or weird.

I agree pineapple on pizza seems weird, but it actually tastes fine. I just won't go out of my way for it.
 
#115
TOOL460002 said:
For a while I was into making my own pizza dough. My favorite was bbq chicken, using chicken I actually would bbq, not just bbq flavor. I always baked the dough with homemade sauce, did the veggies (onion, peppers) in a pan on the stove and then combined it all when the dough was right, put cheeses on top and broiled it for a minute or two tops. Best pizza I've had. Dang. I really gotta get back into baking. Bread costs almost nothing to make. Silly to buy it.
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Did you remember to brown the butter before making the dough? Most folks don't do that because it takes up too much time. ;)
 
#116
Jared Lash said:
Bad pizza is still okay. Good pizza is amazing. And great pizza is transcendent.

I love a simple classic margherita pizza, pepperoni, sausage and mushroom or a pesto veggie with some bacon.

One of my more unusual favorites is pear and gorgonzola. Fresh mozzarella, a bosc pear, crumbled gorgonzola or other bleu cheese, olive oil, garlic, chiffonade of basil, spinach leaves and maybe some fresh chives. So good.

View attachment 2308074

My wife was recently diagnosed with Celiacs so it's been a struggle to find a gluten free pizza crust recipe that was at least passable but now we've got one that it really quite good.
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how's your wife getting along?

Milk protein is very similar to gluten in its effects on some unfortunates. I have to severely limit my cheese as it is basically milk protein and a bit of fat.

Cheeseless pizza is a real drag but I have found that smoked salmon gives back 90% of the delish.
 
#117
Pbassmanca said:
Hmmmmm. I'm Canadian and I could never figure out what Americans were talking about when they said "Canadian Bacon." Up here (Southern Ontario), we have exactly 3 types of non-sausage breakfast pork commonly referred to as follows, in order , with pictures: :D

1) Bacon
2 Ham
3)Peameal bacon (a brined pork loin, rolled in cornmeal, sliced thin and pan fried, possibly what Americans refer to as Canadian Bacon? )

View attachment 2770065
View attachment 2770067
View attachment 2770070
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I am guessing the brining qualifies it as real deal ''Canadian'' bacon. The crapola circles of ''ham'' on American pizzas is probably nothing like that.
 
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