Monday, March 10, 2014

Question of the Day

Never too early to think about lunch or dinner.  Via Julie:

What are your favorite pizza toppings?

Bonus: Thick or thin crust?

Pepperoni/thin here.

13 barks and woofs on “Question of the Day

  1. Traditional (not thin/not thick) crust with pepperoni, onions, mushrooms, Canadian bacon, black olives, and just a tad extra cheese.

  2. Sausage, pepperoni, onion, black olives, Swiss cheese (my fifth grade school teacher got me hooked on the Swiss cheese ) and I prefer a thin crust unless it is like a Chicago Pizza. btw we had pizza for dinner last night.

  3. Almost doesn’t matter which toppings as long as it is a hand-tossed NY pizza with quality cheese and sauce.

  4. thin, but stuffed with the kitchen sink. The more ingredients (and more varied and spicy) the better.

  5. We use thickish cornmeal crusts we get at Whole Foods to avoid a little wheat. A lot of veggies but no meat. This all started after my stents last summer but now I’m happy with the results. I admit that we break the diet for a great pie we get in the mountains but it’s still veggie (sort of margherita with extras).

  6. Kitchen sink. If they have it behind the counter, toss it on there. And pan crust. If I’m breaking the rules, I’m going all the way.

    Contrast that from college where my favorite was anchovies and mushroom. Virtually every time I ordered it they called back to be sure it wasn’t a prank…

  7. Traditional pizza? Pepperoni and mushroom. Thick crust, but not the Chicaco-style deep dish.

    HOWEVER: North Beach Pizza used to do (and may still) a garlic/spinach/feta/pesto pie that was WONDERFUL. I haven’t found anyplace else that even tries that recipe.

  8. Pizza Margerita like we had in in a piaza in Rome, but you can’t translate that experience to mid-America. The tomatoes were fresh and slightly grilled, the basil was, too and the cheese was freshly grated on a crispy thin crust. And the weather was sparkling clear as was the white wine.

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