Saturday discussion post: pizza (37/365)

[white_hart]

I am making pizza tonight. I've made quite a lot of pizza since cultivating a sourdough starter last spring, and always use the same toppings: tomato sauce, mushrooms, prosciutto, artichoke hearts, anchovies for T, black olives for me and mozzarella. It is a very good pizza (and pretty much what I'd order in a pizza restaurant,though I might skip the ham if it was just for me).

What would you have on your pizza? Would you make something different at home to what you'd have in a restaurant?

Comments

[mrs_redboots]

I'm not desperately fond of pizza, if the truth be known. If we order it in this country - which is rare - I like vegetarian with extra pepperoni (don't knock it - it works!). If I buy it from the supermarket, I quite often buy a very plain one - just tomato and mozzarella - and then add extra tomatoes, mushrooms and sweetcorn, also peppers if I have any. In restaurants, I like the thin-crust Continental style with a single topping - onion or mushroom, for preference. But really, it's only a glorified cheese and tomato sandwich....

[white_hart]

Well, it's not a cheese and tomato sandwich can't be a glorious thing with the right ingredients. (Though I think the fact that pizza has tomato sauce and not sliced fresh tomatoes is a big difference.)