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64 comments:
Tomatoes, mozzarella, and fresh basil on a plain crust brushed with olive oil and garlic
@StewMcG Sounds yummy!
Veggie and garlic powder.
Mushrooms, pepperoni and banana peppers. YUM
I love broccoli on pizza.
And pineapple.
Gotta have crushed red pepper on it regardless of the other toppings.
Pepperoni, pineapple and jalapenos.
1. Thin crust.
2. Easy on the cheese.
3. Double tomato sauce.
4. Double on the red pepper.
5. Double on all the meats.
6. A little extra cooking to make the underside crispy.
Maybe Patrick was a calzone man until now? I like ones like StewMcG described or pizzeria style with plain cheese.
Pineapple! YAY!
@Freya, it is! I got hooked on that when I used to spend summers with my ex-husband's family in Italy. Sooo good and I agree with the crushed red pepper comment. Gotta have that!
light sauce light cheese. onion gr pep mushroom
Pepperoni and pineapple. Easiest question in the world.
Pepperoni with black olives and red onions OR Canadian Bacon, Pineapple and Slivered Almonds.
I also love broccoli on pizza! Or spinach. I'm a NY purist tho, no pineapples, ugh! :)
As long as it's from NYC, you can't go wrong with whatever toppings you choose. :)
Mashed potato pizza. I know how it sounds, but it's amazing.
Italian sausage, green peppers, onions and hot peppers on a thin crispy crust with extra cheese.
Broccoli, Spinach, Green & red peppers & crushed red pepper flakes.
I read this as "the first time he's ordered a single slice" as opposed to ordering an entire pizza.
I didn't have pizza until I was in my teens. My Mom cooked a lot and we didn't do take out or delivery like it is now.
My pizza is just cheese with lots of crushed peppers.
Sausage with onions, garlic and anchovies.
(Yeah yeah, but they really are good on the right pie)
Pepperoni, bell peppers of any color and pineapple. Crispy, crumbled bacon is good too! And real cheese; the kind that strings waaayyyy out!
Pepperoni with green olives and pineapple - and yes to crushed red pepper!
@lotta- I hear the best NY pizza is cheese.
Veggie pizza with mushrooms, green peppers, onions, and black olives.
Bacon crispy, beef, chorizo, mushrooms, ham and carbonara sauce.
In different pizzas, obviously. They would probably be distasteful altogether.
FSP - Shut your freaking mouth! I love pineapple and jalapeno pizza! I can't do the pepperoni though. Thanks pork allergy!
@FSP- yes
Sausage.
Canadian bacon.
Pepperoni.
Green peppers.
Lots of sauce.
My favourite is spinach and cream pizza from our local Italian here, when I make it myself, fresh tomato sauce with lots of garlic, onions, salami,ham and oregano, or same sauce with tuna, onions and oregano. And cheese, of course.
Pineapple and Canadian bacon. I'm so glad to see the pineapple love on here
Hamburger, shredded lettuce, diced tomato, extra sharp chedder cheese, smoked chedder, taco sauce for the sauce.
I will be having what boomermonkey is having. sounds delish
Great minds@disco!
Don't flame me, but kimchi (the green onion kind). I like it on any cheesy thing: Mac and cheese, quesadillas, nachos.
Don't flame me, but kimchi (the green onion kind). I like it on any cheesy thing: Mac and cheese, quesadillas, nachos.
Hot italian peppers, pineapple, double cheese, extra sauce, but panzerotto rather than pizza....
"To clarify: 1) I've never had a "slice" 2) I've been a Habs fan all of 4 weeks 3) I'm also a fan of Bloomberg's soda legislation."
Mushroom and green pepper.
Frank Pepe's white clam with bacon.
tied with
Frank Pepe's Fresh Tomato Pie (Conn. native tomatoes, fresh garlic. basil, mozz.
If you are ever in the New Haven area, don't miss it
Dayum Gayeld, almonds sound awesome. And here I've been doing just pine nuts.
Yessir. The best pizza is from NYC although I politely defer to those who have been to Italy since I never have and cannot compare.
Must be thin crust because it's just a vehicle for the toppings. Otherwise it's bread. Light tomato, fresh mozzarella, garlic, basil and thanks to Gayeld fucking slivered almonds lightly toasted.
We frequently have dinner parties where I prep the toppings and people gather in the kitchen, drinking wine and making their own. It's a great way to share food and time.
Give the man a whole pie.
http://gawker.com/sir-patrick-stewart-embraces-domestic-abuse-victim-he-h-510503258
I read this on DListed last night and saw it as Capt Picard's first slice of NY pizza, not necessarily pizza. Our local chain makes some awesome pizza - I'm not a vegetarian, but I love their veggie menu when I stray to the carb side.
FOO FOO
Marinated artichoke hearts, sun dried tomatoes, garlic & feta cheese
GREEK VEGGIE
Fresh spinach, roma tomatoes, red onions, black olives, garlic & feta cheese
MARGHERITA
Fresh basil leaves atop an olive oil & garlic base with roasted roma tomatoes and a light sprinkle of feta cheese
POPEYE & OLIVE OIL
Fresh spinach leaves on a bed of creamy alfredo sauce with roma tomatoes, garlic & feta cheese
RUSTIC PIE
Baby red potatoes, roma tomatoes, garlic, broccoli & a sprinkle of feta cheese
Mushroom & black olives. Pineapple added occasionally. Pepperoni. All of this is back in the day.
Turriello's pizza in Nyack NY for the GREASE that dripped off the cheese slice that cost a quarter. This was in the halcyon 70s. They are still in business, I believe, so anyone in NY can take a drive to Nyack On The Hudson and get a taste of REAL pizza. I think I last had it about 5-6 years ago. I can't say if it is still the same now, but it was then...
I can't eat pizza any more due to the gluten situation. Will miss it forevermore.
Green Olives, Black olives, Feta Cheese, Artichoke, Eggplant,Onions, red peppers
I'm not a big fan o' the pizza generally, but if I do partake:
Gourmet: balsamic reduction, whole garlic, and truffle oil
Standard: pineapple & meatball
Feta, pepperoni and Banana Peppers. First time I ever had it was at Princes' club in Minn, back in the 90's. Big fan ever since!
hawaiian with a personal pan crust, lotsa carbs!!!! does it help if I have salad with it??
I'll eat pretty much anything on a pizza, but I don't like a lot of meat.
And Grape, I wanna know where you get that gourmet pizza!
Growing up near Montreal it was "all dressed"-mushroom pepperoni green pepper
Where I live now, pizza just isn't the same, so I don't really have a favorite.
Real pizza - Ginos, Cross Bay Blvd., Jamaica, Queens. Anything there Is awesome. They make their own cheese.
Zios - Rockville, MD. They make their own sausage.
And now I'm hungry!
Vegetarian Greek at my favorite Greek restaraunt. Otherwise......supreme.
Meatball from House of Pizza and Calzone on Union St in Brooklyn.
Nothin better than a Sweep the Kitchen(everything) from Johnny's, hold the 'fish'.
It depends. Sausage on a thin, dryer crust. Pepperoni on a deep dish. I also like bacon and red onion, pineapple and canadian bacon, and mushroom and black olive.
Thin crust white pizza with ricotta (not too much, please) mozzarella, fresh garlic. Favorite optional toppings: Eggplant, artichoke, jalapeno, olives, mushrooms.
Green and black olives, sometimes some peppers and other veggies.
Homemade - partial whole wheat crust with olive oil, fresh basil, ripe Roma tomatoes and fresh mozzarella. Ordering a pizza out, I like the supreme no olives. There is a place in Detroit called Bogartz on Mack Ave that has some really great pizza. If your in Sacramento, try Zelda's. It's a different crust, more like pie crust and deep dish. In Sierra Vista AZ, it is definitely Delio's Pizza. In Greenfield, Ma it's Village Pizza on Bank Row the best ever. A little hole in the wall and the beer is kinda flat but the best pizza ever!
I have other recommendations for the towns and cities I've lived in. I love pizza! It's always been my favorite food. I am proud to say that my kids and husband always say I make the best pizza even though I experiment with crusts, sauces and toppings. When ever my youngest comes home for leave from the Marine Corps, he always asks me to make two things: Pizza and Roast Chicken with all the trimmings.
I am still focusing on his baby sized soda...
For me though Chicago/Stuffed pizza with Italian sausage kalamata olives and mushrooms.
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