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Favorite pizza topping?

post #1 of 81
5/7/09 at 7:35pm
Thread Starter 
Related, obviously, to the NYC vs. Chicago thread, what do you prefer on your pizza? My three favorite, the first two of which I will be having tonight, are broccoli rabb, margherita and white with arugula and proscuitto.

Yours?
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post #2 of 81
5/7/09 at 7:36pm
im more of a neanderthal.

pepperoni

sausage

extra cheez
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post #3 of 81
5/7/09 at 7:42pm
Real mozzarella.
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post #4 of 81
5/7/09 at 7:44pm
Just tomato
Real mozzarella - not too much! - and fresh basil
Prosciutto (cotto or crudo)
I also love a simple tomato, anchovies and olives pizza
Bianca (no cheese)
Tasty mushroom and herbs
Fennel & onion
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post #5 of 81
5/7/09 at 7:44pm
Three favorite toppings?

Proscuitto
Carmelized onions
Mushroom
Fresh basil
Pesto

Sorry, couldn't do three
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post #6 of 81
5/7/09 at 7:47pm
creme fresh lobster caviar black truffles saffron gold flakes Now that i have elitist points, fresh homemade ingredients are generally best. Depends on where i'm going and what kinda pizza i'm getting. Fresh mozz is always great. I've been to a place that has some incredible pepperoni and homemade meatballs that are really fantastic on the pizza. If i can find good prosciutto it's money on pizza. I've never really had a pesto pizza i've enjoyed that much. I've had solid white pizza but good pesto pizza has always eluded me
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post #7 of 81
5/7/09 at 7:48pm
Quote:
Originally Posted by chronoaug View Post
creme fresh
lobster
caviar
black truffles
saffron
gold flakes




you forgot foie gras.

and bird's nest
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post #8 of 81
5/7/09 at 7:49pm
Quote:
Originally Posted by chronoaug View Post
creme fresh
lobster
caviar
black truffles
saffron
gold flakes

I hope you never combine your lobster with gold flakes. That is so overkill, it's gauche.

And Sho'Nuff, the foie would just render down to a puddle of oil in a pizza oven. Pleb.
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post #9 of 81
5/7/09 at 7:50pm
I thought i saw a place when watching a pizza special on travel channel about a restaurant (in nyc maybe) that served a pizza just like that (without gold probably) here's a fun link http://tripatlas.com/articles/169/
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post #10 of 81
5/7/09 at 7:51pm
Quote:
Originally Posted by Piobaire View Post
I hope you never combine your lobster with gold flakes. That is so overkill, it's gauche.
That's why you use a gold lobster.
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post #11 of 81
5/7/09 at 7:51pm
Quote:
Originally Posted by iammatt View Post
Related, obviously, to the NYC vs. Chicago thread, what do you prefer on your pizza? My three favorite, the first two of which I will be having tonight, are broccoli rabb, margherita and white with arugula and proscuitto.

Yours?

F---ing californians.

And no, I don't care how much napoli cred you have.
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post #12 of 81
5/7/09 at 7:52pm
Quote:
Originally Posted by Piobaire View Post

And Sho'Nuff, the foie would just render down to a puddle of oil in a pizza oven. Pleb.

no piobaire. i mean put sauteed slices on top of the pizza after it has been oven baked.

you pleb.
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post #13 of 81
5/7/09 at 7:53pm
Quote:
Originally Posted by sho'nuff View Post
no piobaire. i mean put sauteed slices on top of the pizza after it has been oven baked.

you pleb.

The whole concept of pizza is that you dress it before you cook it. What you just described, ain't "pizza." Pleb.
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post #14 of 81
5/7/09 at 7:53pm
Thread Starter 
Quote:
Originally Posted by grimslade View Post
F---ing californians. And no, I don't care how much napoli cred you have.
Oh, eh, whaddya want on ya pie, grimslade? Broccoli rabb is really the best. For fucking Californians, please see one post below.
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post #15 of 81
5/7/09 at 7:54pm
olives, mushrooms and bbq chicken breast
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