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Restaurant or takeaway:
Anchovies, onions and black olives.
Capers and mushrooms?
Might, depending on the place.
Shop:
Aldi.
Asda deli pepperoni, with half the pepperoni removed.
Homemade:
More of a flan tbh.
😐
Veggies and Jus-rol, usually 'made' by a three year old.
Done in a normal oven, on a tray.
All thin as you like, bit of pepper, ta.
What insults to gastronomy do you philistines prefer?
Square ones from the Co-op. Well, rectangular really. Don't mind what topping as long as there's no mushrooms.
Plain old home made Margherita, adorned with rocket and parmesan, Garlic oil and black pepper.
I do secretly enjoy a good old hawaiian too mind, much against my thoughts that pineapple shouldn't be on a pizza.... 8)
Capers, anchovies and black olives. 🙂
Ham and Pineapple.
Large 😀
Fiorentina(Mozzarella, Spinach and an egg cracked on top ) but with an extra topping of anchovies
The only objection I have to pineapple on pizza is that it highlights just how many people can't spell Hawaiian.
And I thought I was the only onion, anchovy and black olive pizza afficionado...
That's my favourite if making my own or a 'build-your-own' takeaway, but supermarket-wise I tend to go for pepperoni on a thin base.
Can't remember what it's called, but also partial to the really thin Romano base that Pizza Express do, topped with cured meats and rocket.
[i]The only objection I have to pineapple on pizza[/i] is that people have been saying the "it's wrong" 'joke' since before Margherita of Savoy died.
As an insult to gastronomy, matzos* with a smear of tomato paste, sprinkled with sliced pickled onions, cheddar, grilled pepper(from a jar), a pinch of chilli flakes and some panfried chorizo/peperoni/salami bang under grill till cheese melts then drizzle with oil from pan.
Actual pizza? Something very thin, topped with grilled chicken, spinach and anchovies and a little blue cheese
*other brands of giant cream cracker may be available.
kebab meat, from a takeaway, with garlic sauce.
It's all of the wrong, and yet divine
Homemade.
Margherita.
With the occasional addition of salami or capers or anchovies of olives (or a combo).
Homemade
With homemade tomato & garlic sauce, red onion, red pepper, picked peppers, lashings of cheese, Red's hot sauce, Red's mustard sauce, a sprinkling of tabasco and Ikea meatballs.
Just had last night's left overs for lunch 🙂
Restaurant, well bar really, The Angel Halesworth:
VESUVIO - Ground beef, chilli peppers & pepperoni
Yum
Homemade - pretty much anything. But especially pineapple.
And I consider myself somewhat a pizza snob. 😐
Asda Make Your Own from the counter 😀
Mainly as it's the only way I can get one without any tomato sauce on it (allergic). Usually get cheese with double Pepperoni, chicken and bacon. no oils or extra cheese.
Nomnomnomnomnomnomnomnom 
Diavolo from Pizza Express, Hot spiced beef, pepperoni, mozzarella, tomato, green pepper, red onion and Tabasco, with your choice of hot green, Roquito or jalapeño peppers.
[img] https://www.pizzaexpress.com/~/media/images/pe/menu-item/new-diavolo.ashx [/img]
pineapple solo
Hot n Spicy from the takeaway: Spicy beef, shrooms, green pepper, onion, fresh chilli.
Does anyone, by a slim chance, work for the pineapple marketing board?
rmacattack - Member
pineapple solo
More a cautionable offence than a pizza really?
banana, pineapple, curry and ham, best served with bernaise sauce and pickled cabbage
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I don't get spicy pizzas.
Fiorentina or neapolitana for me.
Jesus.
Fiorentina on a Romana base, with extra pepperoni. Soft egg. Dash of chilli oil.
something with spinach and goats cheese. Maybe pine nuts.
Home made, thin. Herbs in the tomato , cheddar and mozzarella mix with Italian salami,black olives and mixed peppers then some ground chilli's over the top.
Homemade, thin sourdough base, thin coating of tomato and herbs, caremalised red onion and goats cheese.
I've been threatening to make a home made pizza for years, hasn't happened yet...
Despite this I'm equally threatening to treat myself to one of those wood fired pizza ovens when the youngest starts school and I can stop paying childcare (it is metaphorically killing me).
Me - I like Hi-why-Han? And can't spell for shit with a gentlemanly dose of siracha on it.
Don't eat it much, the ones you can buy are just fat and dough.
About 10 yrs ago I ordered something in a restaurant near Colfosco in the Dolomites. It was like a calzone but it was a lical speciality fancy plaited pizza, like a pasty-calzone hybrid. Nicest pizza I've ever had but I can't remember what it was called.
Homemade, stretched thin as possible, sauce made with loads of garlic, topped with anchovies, tuna, onion, sweetcorn, red pepper.
Reindeer and goats cheese is most excellent as well.
Pineapple on pizza is just wrong; so very, very wrong.
Any pizza as long as it has pineapple on it. Followed by a can of Lilt.
Homemade. Thin base. Ragu base, fresh mozzarella topped with corned beef and diary Lee wedges
The Ciclo Montana thread reminded me of the Eddie Stobart pizza, lovely light mid ride snack.
[url= https://c1.staticflickr.com/5/4191/34280542931_e9730a8d4d_c.jp g" target="_blank">https://c1.staticflickr.com/5/4191/34280542931_e9730a8d4d_c.jp g"/> [/img][/url][url= https://flic.kr/p/UefK6D ]Senor Stobart pizza.[/url] by [url= https://www.flickr.com/photos/28886706@N05/ ]Bigbroondug[/url], on Flickr
Has anybody ever invented the spiral-infinity pizza? That would be my favourite.
Me - I like Hi-why-Han? And can't spell for shit with a gentlemanly dose of siracha on it.
🙂
I might not be entirely serious about the Hawaiian thing.
Possibly an HMHB reference too far.
You need to sprinkle some MSG on the toppings ... a bit only ... not a lot ...
If forgot about the stobart! Awesome!
Yes.
From a takeaway then Ham, mushroom, pineapple and olives.
That or a calzone, packed full...
Best one I've had? Tartiflette pizza in alpe d'huez.
my daughter's best friend from junior school is Italian, so we've had some great home made ones at their place. 'Highlight' was a veggie one with broccoli, asparagus and artichoke, my wife still raves about it.
(I don't like artichoke or asparagus so it passed me by)
Or just add your own anchovies ... 😛
I make a cheat pizza using a flat garlic bread, harrisa paste then ham, peporoni, onoion with cheese and anchovies, 10 mins in the oven and nom nom nom. Nice and spicy.
Crumbled sausage and red onion with a little bit of rocket thrown over.
Thin and crisp base.
Tomato sauce, but not too much.
Mozzarella, but in lumps not grated.
Bit of goats cheese.
Chorizo or some kind of spicy sausage.
Parma ham or some kind of salty meat.
Lots of ground pepper.
Nomnomnom.
I make a cheat pizza
No you don't, you make posh cheese on toast! 😆
Similar to theotherjohn, had pizza actually in Italy (northern high mountain cafe) and it was simple, yet exotic topping, with extra virgin olive oil drizzled over, thin crispy base, cooked in a proper pizza oven and fantastic. I do like American pizza and understand it's popularity, but experiencing the real thing is a should do (not must do, as eating pizza's not that big a deal).
@tomhoward Tartiflette pizza has just gone on my bucket list!
For normal consumption,
Thin base:
Pepperoni and some kind of fiery pepper or shrimp
Other top toppings have to include anchovies and goats cheese.
Banned from any pizza I eat - PINEAPPLE - it is insanely tasty but it clearly evolved for upside down cake not pizza.
chewkw - Member
You need to sprinkle some MSG on the toppings ... a bit only ... not a lot ..
Michael Schenker Group? lots of drugs, but not much topping.
Stopped at a restaurant in San Francisco just on chance, didn't realise it had won all sorts of award and was mitchellin guide recommended etc.
Had a Detroit style "Motorhead"
Square pizza cooked in blue steel pans from detroit
and topped with wisconsin brick mozzarella cheese, white cheddar, tomato sauce and garlic butter toasted corners. Topped with pecorino, oregano, garlic, extra virgin olive oil
Toppings were - pepperoni, salami, mushroom, bacon, sausage, ricotta, basil
Cooked in a gas oven at 550 degrees
Honestly, probably one of the best meals I have ever had, the missus (who is an insane foody, has done something daft like a 1000 trip advisor reviews) is still banging on about it 2 months later.
Like a good sandwich, less is more when it comes to pizza
Thin, crispy base with air blow holes.
Thin layer of tomato sauce, mozzarella in clumps.
Salami
Olives
Anchovies
Other allowables:
Chilli
Capers
Onions
Basil
Prosciutto or similar
Egg
Never:
Chicken
Pulled pork
Pineapple
Morrisons meaty feasty thin thing with some extra pepperoni/salami & jalapenos on. pretty decent for the price TBF.
NOT Effin Donimo's or any other franchise overpriced shite, that's for sure.
Homemade with fresh mozzarella, prosciutto and lots of blended jalapeños all over it. Finished with some rocket once it's out of the oven. Currently cooking them on stones in the oven but I plan to make a pizza oven in the garden...once I YouTube how to make one and get my father in law to help.
That Diovola I had in the pizzeria under Edna.
most pizza is good covered in tabasco or franks
This thread made me order in pizza. One ham and pineapple, one mighty meaty.
Can't wait for pizza for breakfast.
B.A.Nana - Member
chewkw - Member
You need to sprinkle some MSG on the toppings ... a bit only ... not a lot ..
Michael Schenker Group? lots of drugs, but not much topping.
I can assure you MSG is not harmful at all. Guarantee to make your food taste good really give it a try. You can also add some to your stew or soup etc ... 😛
Mine is Ajinomoto but it's made in France ... How the hell does Japanese MSG became the norm in French food I don't know. Yes, the French food taste good because they might have secretly sprinkled some MSG to enhance the flavour just that you they don't tell you. 😆
Two pages and no nention of nduja. Local bar sells them, very nice and spicy.
Tandoori Pizza washed down with bottles of Sol in Fer a Chavel, Verbier.
Or
la Reine in pizza express with extra spinach and a soft fried egg in the middle.
Homemade – thin base and not overloaded with toppings. For me, chicken pieces, sweetcorn or peppers and mushrooms. Then mozzarella cheese. As stated above, the sliced seems to work better than the grated.
Top tip (think may have read it on here) is invest in one of these cast iron skillets. While pizza is in oven, heat the skillet up on the hob until it’s seriously hot. Then finish the pizza off by placing it on the skillet just for a minute or so when out the oven. It really crisps the base up nicely.
The skillet also works really well for cooking homemade nan bread.
While I like building a fire as much as the next man, I find it hard to see how to justify a wood-fired pizza oven. They’re a lot of money and I can’t believe the pizza would be that much better than the skillet method. And realistically, once the novelty wears off, how many times a month are you going to use it?
And realistically, once the novelty wears off, how many times a month are you going to use it?
Based on how often he posts something on Facebook about it, a friend of mine uses his for every meal, and has for the last 18 months...
And realistically, once the novelty wears off, how many times a month are you going to use it?
The novelty of great Pizza never wears off.
Meatballs and chilli with roast fennel.
Rarely buy supermarket pizzas these days, not because I'm a snob, just the way it's played out recently.
My favourite takeaway pizza is usually a straight up pepperoni, love it
But since getting an Uuni we have pizza a lot more, it's a nice bit of family time. Usually it's a margherita with a couple of extra bits (chicken, ham, sweetcorn etc). The guaranteed winner is garlic pizza - thin base, olive oil and crushed garlic
Mmmm, need to do some pizza this weekend I reckon
I am yet to find a pizza I didn't enjoy.
That being said, given the choice proper italian woodfired pizza with one or two meaty toppings takes some beating.
Fat Tony's Whistler Beef & Blue Cheese.
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UK, Hawaiian Dominos
Shop Chicago Town Pepperoni
Capricciosa usually.
Had one in France with goats cheese, honey and walnut which was pretty awesome.
I can make a mean pizza from scratch - wish I had a proper oven.
It all started in Mamma Mia's in Edinburgh,
Haggis, Blue cheese and sweetcorn.
ASDA "family" pizza base with some celebrity chef or other's name on it. Serves one (-: Home-made garlic butter, home made pizza sauce, Quorn pepperoni, red onions, peppers, sweetcorn, drizzled with Sriracha.
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There's no cheese on that Pizza.
NO CHEESE! What in dear god is wrong with you?.
NO CHEESE! What in dear god is wrong with you?.
I'm allergic to the stuff. Thanks for asking.
Even vegan cheese?
My fil claims he's allergic to cheese as well, before ripping into pesto on everything.
Deep mistrust of the cheese shunners me. 😆
Even vegan cheese?
Can't remember whether I've ever tried. I used to get the most monumental migraines, vomiting, great fun when they're both at the same time. I gave up trying in the end, it's not something I overly miss.
Aromi in Cambridge do a pizza with a butternut squash sauce instead of tomato, I'd recommend it highly.
For takeaway it's pepperoni and sweetcorn.
Pineapple can **** right off.
Great thick chewy base. Crispness is on a par with baggy shorts. Invention of the Devil.
Piled with various meats then covered with strong cheese. Kebab is good but any dead mammal will do. Vegetable matter is ok if mushrooms, pineapple or baked beans. Not really important as in life.
Having said all that those two chaps on some telly programme with the wizened old witch/cook did a reasonable one for the mass market. Fairly thick and chewy.
You know, I'm glad you said that. I like both thin crust deep pan, given the choice it'd usually be a coin flip in my head. Maybe I'm missing something but I've never really understand this pursuit of a pizza base you could shave with as some sort of holy grail of pizza making. "Yes please, give me less food" does not compute.
"Yes please, give me less food" does not compute.
Similarly...
More bread please.
-no one, ever.
But I -like- bread.
One of my favourite "waiting for the taxi whilst beery" take-out places used to be 39's in Blackburn. They did a deep-pan pizza there that was about 2cm thick, and it was mega. You felt like you'd properly eaten something when you'd finished, rather than a cream cracker with a few onions thrown at it (plus a bellyful of something absorbent was a good idea after a night on the lash).
The yorkshire men and Bombay chicken, on menu below are my favourites