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It’s National Pizza Day!
There’s no question what I’m having for dinner tonight. The only question is delivery, frozen, or homemade?
Okay, there’s another question. What toppings? I usually prefer a garbage pizza, but my favorite two-topping pizza is pepperoni and onion.
One more question. Thin crust, regular crust, or deep dish?
Darn, too many decisions. I’d better start planning dinner now!
Update: National Pizza Day has helped fight crime!
Published in General
I never tried such a pizza until one day bat work, when someone brought in several different types. I decided to try one slice of a Hawaiian pizza, and enjoyed it. Still not a huge fan, but it’s a good change of pace every once in a while.
Ya’ gotta pair it with salty. That’s why Hawaiian pizza works too–if I’m not mistaken, it’s ham with pineapple? I don’t eat meat (except for that burnt bacon thing), but I think the ham would lend the same counterpoint as the olives.
I don’t understand pineapple on pizza either.
Papa John’s has a Hawaiian BBQ pizza with grilled chicken, bacon, onion, and of course, pineapple. It’s very good, and I usually order one in addition to my Works.
I doubt you would see pineapple on pizza in Italy. But what do they know about pizza. ;)
There are other toppings that should not go on pizza on top of pineapple, goat cheese is another sign of cultural perversion, and an indication of creeping Californianization. Pick a nice melting mozzarella and you can add Parmesan after it is cooked.
As to the whole pineapple with something salty defense I see here… I reject it out right. If you want sweet on your pizza add bell peppers, or caramelized onions. But then you might as well just skip the pizza part and make it a focaccia, by removing the tomato sauce and cheese. I certainly love me some caramelized onions and ham focaccia with toasted fennel and caraway seeds. Maybe a bit of rosemary. But there have to be limits people. Why not an apple or mango pizza, those are tasty with salty meat too? Or an olive and apricot pizza? Just like you can’t make real hamburgers out of turkey, or real sausage out of chicken. You can’t have real pizza with pineapple.
We improved it!
I’m e-mailing you a pineapple and feta cheese pizza. Hehe . . .
Those are some intriguing ideas.
NOOOO! I’m just making things worse. Its like my time traveling adventure all over again.
Not all New York pizza is super thin crust. Mark’s Pizza serves a traditional crust. If you’re in upstate New York, always go to the local pizza joint with wings and subs. Although, New Hampshire and Vermont had good pizza, too. I like the sourdough pizza crust in California. Chicago style stuffed pizza is heavenly.
If you’re in Salt Lake City, you need to eat at the Pie Pizzeria near the UofU. In Utah County, I love the Brick Oven (Heaps) near BYU. Homemade rootbeer, garlic bread, great salad bar, and fresh pasta bar. 😋 Yum!
OOh! A Pizza Post!
Favorite pies: I realize this is heresy to East Coasters but I like Chicago style, particularly Gino’s East. I like a thick crust supreme Detroit style, like Jet’s Pizza. We have some good local wood fired places in DFW that make a nice charcoalish, thin crust with interesting ingredients (Fireside Pies, Grimaldi’s, Coal Vine). Hard to beat an inexpensive thin crust pepperoni sliced into squares. In Austin as students and as impoverished young marrieds, we loved thick crust Conan’s Pizza, super rich and calorie-laden, served in high walled booths with decoupaged Frazzeta prints on the walls and table tops.
Favorite homemade pies: I cube leftover grilled chicken and toss it in a ziploc bag with BBQ sauce, spoon a thin layer of BBQ sauce (Sweet Baby Rays or Stubbs) on a store-bought thin Boboli pizza crust, toss carmelized red onions and chicken and top with fresh grated smoked gouda cheese along with mozzarella. We also have used some store-bought pizza dough and stretch it out on the gas grill, flip over the first done side, brush some olive oil and top with browned italian sausage and grated machego cheese.
When my friend born in northern Italy first moved to the US, he would get incensed at bbq chicken on pizza. I told him pizza is his people’s gift to the rest of the world and we’ve made it our own. This is the same person who makes dessert pizza–pizza topped with fruit. Which isn’t pizza, but a fruit tart, so what does he really know?