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Favorite pizza topping?

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, May 7, 2009.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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?
     


  2. sho'nuff

    sho'nuff grrrrrrrr!!

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  3. robin

    robin Senior member

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    Real mozzarella.
     


  4. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    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
     


  5. Piobaire

    Piobaire Not left of center?

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    Three favorite toppings?

    Proscuitto
    Carmelized onions
    Mushroom
    Fresh basil
    Pesto

    Sorry, couldn't do three
     


  6. chronoaug

    chronoaug Boston Hipster (Dropkick Murphy)

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    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
     


  7. sho'nuff

    sho'nuff grrrrrrrr!!

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    creme fresh
    lobster
    caviar
    black truffles
    saffron
    gold flakes




    you forgot foie gras.

    and bird's nest
     


  8. Piobaire

    Piobaire Not left of center?

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    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.
     


  9. chronoaug

    chronoaug Boston Hipster (Dropkick Murphy)

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    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/
     


  10. robin

    robin Senior member

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    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.
     


  11. grimslade

    grimslade Senior member

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    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.
     


  12. sho'nuff

    sho'nuff grrrrrrrr!!

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    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.
     


  13. Piobaire

    Piobaire Not left of center?

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    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.
     


  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  15. quevola

    quevola Senior member

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    olives, mushrooms and bbq chicken breast [​IMG]
     


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