What's on your pizza?

[Jenise]

Linda, the only good pepperoni pizza I ever had? In Washington DC at a place called Gepetto's: they bake a deep dish pizza, and separately they pan fry discs of pepperoni (which divest fat, and curl up into little cup shapes). The pepperoni goes on when the pizza comes out of the oven.

Jenise, we all have different tastes, and that's OK. I'm not looking for converts. Just for the record, though, I make homemade pizza and I cover it all over with just plain ol' Hormel pepperoni and mozzarella on a base of Fratelli pizza sauce. I bake it on my pizza stone, and it's always good, and never greasy!

[Jenise]

Linda, knew you weren't looking for converts, but I thought you'd be interested in a different way of approaching the standard pepperoni option. But I erred in saying it was the only good pepperoni pizza I ever had, I just remembered how much I liked the one I ordered at a Bucca di Beppo: in addition to the pepperoni, they liberally dosed it with chopped pepperonicini. The addition of the hot/sour peppers gave it whatever plain pepperoni is usually missing for me. It's not that I don't like pepperoni, btw, it's just that any all-meat option is boring to me. I need my veggies!

[Robin Garr]

Linda, knew you weren't looking for converts, but I thought you'd be interested in a different way of approaching the standard pepperoni option.

I'm not terribly fond of pepperoni on pizza either, for the reasons you've stated. A curious demographic factoid, by the way, I've read that pepperoni is the most popular topping in the South, but in the rest of the country it trails sausage and other popular things.

Seguing to another sub-thread, Mary and I both just love anchovy pizza. We once stopped at a Pizza Hut in Shelbyville, Ky, a nice little town in the countryside east of Louisville, and ordered an anchovy and garlic pie. First, I think they had to look all over the building to find the sole can of anchovies on the premises. Then we spotted them all peeking around the edge of the kitchen door to watch the crazy city people and see whether we were actually going to eat that smelly thang.

.....I make homemade pizza and I cover it all over with just plain ol' Hormel pepperoni...

I like Hormel also, but I like Margherita pepperoni better. I did a search for the Margherita pepperoni and I'm thinking it may be somewhat local in the Buffalo area, as most of the hits were from pizzarias around here, but it is also carried by Sam's Club.

While searching for Margherita pepperoni for the previous post, I found the following intersting website:

PizzaMaking.com

Seguing to another sub-thread, Mary and I both just love anchovy pizza. We once stopped at a Pizza Hut in Shelbyville, Ky, a nice little town in the countryside east of Louisville, and ordered an anchovy and garlic pie. First, I think they had to look all over the building to find the sole can of anchovies on the premises. Then we spotted them all peeking around the edge of the kitchen door to watch the crazy city people and see whether we were actually going to eat that smelly thang.

Ewww. I once had a massage therapist in my office who decided on a lunch hour to bring in a slice of pizza with anchovies. It stank up the entire office to high heavens. I chased her out and had to ventilate the place.

What's on my pizza?

I'm old school: Pepperoni, mushrooms, black olives and tomato chunks.


Yum

[Robin Garr]

I chased her out and had to ventilate the place.

Why, fer cripe's sake! Better than perfume, it is ...

What would you call it? Chanel No. Anchovy or Evening in Anchovy or something else? I can see the full-page ads in the slicks with the scratch and sniff strips.

[Robin Garr]

What would you call it? Chanel No. Anchovy or Evening in Anchovy or something else? I can see the full-page ads in the slicks with the scratch and sniff strips.

Let's just go with something classy and French. How about simply "Poissin"?

By Jove, I think I already own a large bottle of your perfume from Vietnam. It's called Three Crabs Fish Sauce.

What would you call it? Chanel No. Anchovy or Evening in Anchovy or something else? I can see the full-page ads in the slicks with the scratch and sniff strips.

Let's just go with something classy and French. How about simply "Poissin"?

I came up with a good pun for a label: "Baited Breath."

I think Italian sausage is losing its popularity is due to fact that most operatiors these days put slices of sweet sausage on the pizza the same way they do pepperoni. In my yout (50 or so years ago) they put spoonfuls of bulk Italian sausage on the pizza which made a huge difference.

Margherita with fresh arugula thrown on at the last minute and drizzled with some very good EVOO just before serving

Yummm! I'm lucky to have a certified Neapolitan pizzeria in my neighborhood:
http://www.tuttabella.com/

They make a proscuitto and arugula pizza that is to die for ...

Dave

[James Roscoe]

Margherita with fresh arugula thrown on at the last minute and drizzled with some very good EVOO just before serving

Yummm! I'm lucky to have a certified Neapolitan pizzeria in my neighborhood:
http://www.tuttabella.com/

They make a proscuitto and arugula pizza that is to die for ...

Dave

They have a decent, if short wine list too.

1) i do make the dough my self!

then i like to top caned-tomato my favotite is cirio
[img]http://s6.bilder-hosting.de/tbnl/T5MFU.jpg[/img]
good italian proschutto cotto, mozzarella die buffala DOCG, olive oil, gray sea-salt, oregano from sicily.

a piti you cant have a taste

Tsunami is your given name?

Tsunami is your given name?

tsunami is the synonim i had choosen almost a decate ago, to write about wine on winespectator/forum and the old wldg, and robert parkers/forum.

when the "little" tsunami killed to many people in asia, i wanted to change my synonim, but all wine-friens on the bord didn´t want me to do, because it was my name bevore it happend.

at the wldg, i logged in with my real name albino (the albino, friend of david of swizerland, who has no time to write at the moment)

i know it sounds like tsunami is my real name, and albino my synonim, but i did it so becaues i´m alot more known as tsunami as, as albino.

My favorite pizza (and my husband's) was from Fig's--Todd English's chain in Boston and surrounding areas. They had a white clam pizza, cooked in a wood oven. Thin crispy crust. Lotsa garlic, lots of parsley, red pepper flakes, and of course chopped clams, good olive oil and a bit of cheese. It was incredible. Much to our dismay, it was taken off the menu. If it weren't for the shallot foccacia and tuscan bean soup, there wouldn't be a reason to go there anymore. Luckily, I have successfully recreated the clam pizza recipe at home.

I can enjoy almost any kind of pizza--margherita, meatball, even Thai chicken--so I usually let those I'm sharing with get what they prefer. If I were ordering a pizza just for myself though? It would be pepperoni with double onions. I'd like to try it with the pepperoncini that Jenise suggests also! Love spicy pizzas.