I don't mind anchovies on pizza as long as they are added after it's out of the oven, not cooked on it. Turns the whole pizza into one big anchovie.
So I voted green olives for the same reason, but I wouldn't add them cooked or raw.
Everything else on the list I like in one combination or another. I'm an equal opportunity pizza eater.
I'd have to agree with the small salted fishies, once in the absolute bluest of moons but that's it.
Can't say I'd ever put ground beef on a za either.
Attjack My favorite chile flakes for pizza are Flat Iron Pepper Company dark and smoky blend. Their smoke show is good too but is very hot. You’d probably like their Asian blend as well. It’s very good, I add it to any Asian take out I get.
I'll put a spin on it: the toppings I would have predicted to be awful that I actually loved: so-called BBQ chicken pizza. Typically chunks of seasoned, grilled chicken (usually but not always breast meat), quartered slices of red onion, and with the sauce a roughly equal mix of pizza sauce and some kind of "bbq sauce", preferably on the tangy side.
My first encounter was when I was in gradual school in Eugene, Oregon in the late 1980s at a major campus pizza-joint called Pegasus Pizza (which not only is still there, they've expanded to three restaurants, good for them!). Menu description made me scrunch my nose but I was young and adventurous then. Wow! Really loved it. I've had it since and some places use 100% bbq sauce, and that's a mistake IMO, way too sweet. Some put the bbq sauce only over the top. For my money, the blended sauce on the foundation for the win.
Pizza should be a food group. I would love to try a pie with all those ingredients, the full monte. Double the pineapple and triple the anchovies. In fact I love to eat an entire tin of them on crackers with a cold beer. What you think about that??
I have to pass in the OP's list. If broccoli was on there as mentioned by Polarbear, I'd choose it by instinct, even though I've never tried it on a pizza. Apologies to Sid P.
Why does something have to be hated? How is a dough any different then taco shells, or rice, or noodles. Etc.. it’s a delivery vehicle, you adjust the dough to match the toppings (weight, hydration of cheese, other toppings, etc..), then you continue to learn better doughs, just like Bbq. I prefer the love route.
Truth be told, if there was a tested recipe that had smashed anchovies, I would try it. But I don't want to see achovies on the pizza or in the description!
PS: I do have a bottle of fish sauce in the cabinet, and use it whenever a recipe calls for it.
I had to back and look at the original choices. Didn't see broccoli. If I had I'd have put that down as my most hated but not because I've tried it on pizza and didn't like it. I just don't like it, no matter what it's on. Well, steamed maybe with a very rich cheese sauce which prevents me from tasking the broccoli - that might work.
The other stuff - some of them to me are meh!. None are any I hate. On the right pizza with the right other stuff of top, they can all be good. If I found a pizza with all those choices on top I would probably hate it. YMMV.
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