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An Informal Survey: If you could only have one...

CharlieKilo Dec 1, 2010 08:47 PM

If you could have only one pizza topping for the rest of your life, what would it be?

(...sauce and cheese don't count!)

For me? Anchovies.

You?

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  1. hill food RE: CharlieKilo Dec 2, 2010 12:01 AM

    me? I'm feeling hypothyroidal these days so anchovies are just fine. but then Margharite (sp.) or just pepperoni sound good too.

    1. SOBoston RE: CharlieKilo Dec 2, 2010 04:05 AM

      Whole roasted garlic cloves. Yum.

      1. s
        smartie RE: CharlieKilo Dec 2, 2010 04:33 AM

        too cruel this survey. I like mushrooms and black olives. So it has to be 2 toppings.

        1 Reply
        1. re: smartie
          EWSflash RE: smartie Dec 15, 2010 05:42 PM

          What Smartie said. People have moods, you know!

        2. LulusMom RE: CharlieKilo Dec 2, 2010 04:39 AM

          Kalamata olives.

          1. Perilagu Khan RE: CharlieKilo Dec 2, 2010 05:40 AM

            Genoa salami

            1. e
              ediblover RE: CharlieKilo Dec 2, 2010 05:45 AM

              Depending on the type of pizza, the topping would be either basil or sausage. Since basil wouldn't be good on all types of pizza, I'll go with sausage.

              1. h
                Harters RE: CharlieKilo Dec 2, 2010 08:52 AM

                Mushroom

                1. j
                  jhopp217 RE: CharlieKilo Dec 2, 2010 09:24 AM

                  I usually order white slices, so If I had to pick a topping for that, I'd go with spinach. If it has to be a classic slice, I'll take pepperoni.

                  1. s
                    sedimental RE: CharlieKilo Dec 2, 2010 09:28 AM

                    I can't do it, I tell ya!
                    Okay, if it were a red sauce pizza...then I would choose goat cheese. White sauce pizza....fresh tomatoes.

                    1. t
                      TooLooseLaTrek RE: CharlieKilo Dec 2, 2010 09:35 AM

                      Sausage

                      1. r
                        rednails RE: CharlieKilo Dec 2, 2010 09:41 AM

                        Oh boy. I'm really partial to the Goat Cheese/Roasted Pepper pizza from CPK (which is not a commentary on CPK itself) so I'll go with goat cheese/roasted pepper.

                        If it's any other place, then pepperoni. Then again, North Beach Pizza in the Bay Area does a great spinach/pesto/onion/feta cheese.

                        Sigh. So much great pizza, so much dieter's guilt.....

                        1. invinotheresverde RE: CharlieKilo Dec 2, 2010 09:53 AM

                          Pepperoncini.

                          1 Reply
                          1. re: invinotheresverde
                            liu RE: invinotheresverde Dec 2, 2010 04:31 PM

                            Pepperoncinis...yes!

                          2. thew RE: CharlieKilo Dec 2, 2010 10:08 AM

                            but sauce and cheese and nothing else are my preferred toppings

                            2 Replies
                            1. re: thew
                              hill food RE: thew Dec 2, 2010 03:07 PM

                              well if you're forfeiting your topping then can I have 2?

                              1. re: hill food
                                Breadcrumbs RE: hill food Dec 2, 2010 03:16 PM

                                Hah! That made me laugh out loud!

                            2. w
                              Whinerdiner RE: CharlieKilo Dec 2, 2010 10:14 AM

                              Can I have extra sauce, extra cheese, and pepperoni?

                              1. BiscuitBoy RE: CharlieKilo Dec 2, 2010 11:28 AM

                                Pepperoni.
                                And it looks like sanity prevails here (mostly)...haven't seen the pineapple, potato, or cheeseburger kooks chime in yet

                                13 Replies
                                1. re: BiscuitBoy
                                  kattyeyes RE: BiscuitBoy Dec 2, 2010 11:42 AM

                                  Hush, you...what, no bacon?! If I have to pick a forever topping, that is mine: BACON.

                                  1. re: kattyeyes
                                    Veggo RE: kattyeyes Dec 2, 2010 11:55 AM

                                    Fresh shucked clams. And kattyeyes, you lie, you want it all :)

                                    1. re: Veggo
                                      BiscuitBoy RE: Veggo Dec 2, 2010 12:03 PM

                                      ! ! !

                                      1. re: Veggo
                                        kattyeyes RE: Veggo Dec 2, 2010 12:15 PM

                                        Busted. You speak the truth. ;)

                                        1. re: Veggo
                                          f
                                          fourunder RE: Veggo Dec 2, 2010 06:26 PM

                                          Fresh shucked clams for me too...

                                          1. re: Veggo
                                            mariacarmen RE: Veggo Dec 2, 2010 10:11 PM

                                            damn you, beat me to it.
                                            ok, an egg.

                                            1. re: mariacarmen
                                              EWSflash RE: mariacarmen Dec 15, 2010 05:44 PM

                                              Done how? I'm curious.

                                        2. re: BiscuitBoy
                                          goodhealthgourmet RE: BiscuitBoy Dec 2, 2010 08:16 PM

                                          ha! your comment reminded me of a scene in an episode of the new Hawaii Five-O. Jersey boy (Danno) was horrified at the thought of ham & pineapple on pizza :)

                                          1. re: goodhealthgourmet
                                            hill food RE: goodhealthgourmet Dec 2, 2010 10:31 PM

                                            ahh but throw some pickled jalapenos on it with the pineapple and it's something else all together.(and oddly good)

                                            but that's too many ingredients.

                                            1. re: hill food
                                              invinotheresverde RE: hill food Dec 5, 2010 02:26 PM

                                              Husband and I live on that combo.

                                            2. re: goodhealthgourmet
                                              BiscuitBoy RE: goodhealthgourmet Dec 3, 2010 06:46 AM

                                              Love the new five-o

                                              1. re: BiscuitBoy
                                                goodhealthgourmet RE: BiscuitBoy Dec 3, 2010 02:41 PM

                                                i'm surprised by how much i'm enjoying it - they're doing a great job with it so far.

                                                anyway, i loved that scene in the car when he schooled McGarret about the very distinct guidelines that define pizza. it reminded me of the first time i went to a CPK with a college roommate who had raved about their food...i couldn't wrap my head around half the stuff on the menu, nor could i understand why anyone would want to bastardize pizza like that!

                                                1. re: goodhealthgourmet
                                                  hill food RE: goodhealthgourmet Dec 15, 2010 10:38 PM

                                                  CPK DOES have severe boundary issues. I've never been able to get past the menu, so can't comment further.

                                          2. l
                                            laliz RE: CharlieKilo Dec 2, 2010 11:35 AM

                                            Pepperoni

                                            or

                                            Roasted Galic

                                            or

                                            sausage

                                            1. linguafood RE: CharlieKilo Dec 2, 2010 12:06 PM

                                              Greenpepperonionmushrooms. hey, one word = one topping :-D

                                              2 Replies
                                              1. re: linguafood
                                                BobB RE: linguafood Dec 2, 2010 12:45 PM

                                                Sehr Deutsche! Land of the kreuzkopfschraubenzieher.

                                                1. re: BobB
                                                  linguafood RE: BobB Dec 2, 2010 12:49 PM

                                                  Jawollowitsch! Great excuse, too. For anything haha.

                                              2. iheartcooking RE: CharlieKilo Dec 2, 2010 12:06 PM

                                                anchovies. easy

                                                1. a
                                                  Avalondaughter RE: CharlieKilo Dec 2, 2010 12:49 PM

                                                  Pepperoni or sausage. Either one would make me happy for the rest of my life.

                                                  1. Breadcrumbs RE: CharlieKilo Dec 2, 2010 01:51 PM

                                                    Wow, so difficult.

                                                    Regular Pizza: I so love hot Italian sausage but if it was all I could ever have, I worry I may tire of it so I'll go with mushrooms.

                                                    White Pizza: Sliced potato

                                                    13 Replies
                                                    1. re: Breadcrumbs
                                                      j
                                                      jhopp217 RE: Breadcrumbs Dec 3, 2010 06:39 AM

                                                      I don't think I've ever heard of sliced potato on a pizza. Don't the carb police come out when you order this?

                                                      1. re: jhopp217
                                                        BobB RE: jhopp217 Dec 3, 2010 06:47 AM

                                                        Potato pizza is a classic Roman dish, and my melted-cheese-hating wife's favorite. It is hard to find in the States, so I make it for her as a special treat from time to time. Fresh thin crust, good olive oil, thinly sliced potatoes, S&P, and a sprinkling of chopped fresh rosemary. Yum!

                                                        1. re: BobB
                                                          Perilagu Khan RE: BobB Dec 3, 2010 07:06 AM

                                                          "Potato pizza is a classic Roman dish"

                                                          Indeed. The emperor Domitian was furious that the potatoes on his pie were sliced too thickly, so he sent it back and had the chef fed to some lions.

                                                          1. re: Perilagu Khan
                                                            Veggo RE: Perilagu Khan Dec 3, 2010 07:17 AM

                                                            I heard there were grumblings from the lion's den, too.

                                                            1. re: Perilagu Khan
                                                              BobB RE: Perilagu Khan Dec 3, 2010 07:49 AM

                                                              But did he cover the chef with potato slices first?

                                                              1. re: Perilagu Khan
                                                                BobB RE: Perilagu Khan Dec 15, 2010 06:10 AM

                                                                Hah! The anomalous aspect of this just struck me (OK, I'm a little slow sometimes). Potatoes weren't introduced to Europe until the 16th century. And here I thought you were a serious history buff. ;-)

                                                                1. re: BobB
                                                                  Passadumkeg RE: BobB Dec 15, 2010 06:13 AM

                                                                  The romans loved their tomato sauce too!

                                                                  I was "authentic".

                                                                  1. re: BobB
                                                                    Perilagu Khan RE: BobB Dec 15, 2010 06:18 AM

                                                                    Not only anomalous but nonsensical into the bargain. ;)

                                                                2. re: BobB
                                                                  Passadumkeg RE: BobB Dec 3, 2010 08:25 AM

                                                                  And potato moussaka in greece.

                                                                3. re: jhopp217
                                                                  mariacarmen RE: jhopp217 Dec 3, 2010 10:03 PM

                                                                  One of only maybe two good pizzas i had in 5 months in Italy was in Torino and was chunks of sausage and thin slices of potato and rosemary. Fabulous.

                                                                  1. re: mariacarmen
                                                                    Breadcrumbs RE: mariacarmen Dec 4, 2010 11:44 AM

                                                                    First of all . . . 5 months in Italy!! Oh how I dare to dream!!! Lucky you mc!

                                                                    As for the pizza, that's the exact pizza I order. I had my first slice with this scrumptious combo in Rome. There's a place I go to in Toronto that also adds a little gorgonzola to the mix. So delicious and of course, wine-friendly!

                                                                    1. re: Breadcrumbs
                                                                      mariacarmen RE: Breadcrumbs Dec 4, 2010 12:11 PM

                                                                      yep, tried to become an expat, but it didn't work out. we spent a total of 9 months in Europe.

                                                                      i've never had it since, but i still dream of it... gorgonzola would be amazing on that pizza.

                                                                      1. re: mariacarmen
                                                                        Breadcrumbs RE: mariacarmen Dec 4, 2010 04:55 PM

                                                                        No doubt those 9 months will stand out in your memory forever! What a phenomenal opportunity mc! Good for you!

                                                              2. kellylee RE: CharlieKilo Dec 2, 2010 02:46 PM

                                                                Make the cheese italian fontina and my topping choice caramelized leeks.

                                                                1. mrbigshotno.1 RE: CharlieKilo Dec 2, 2010 03:28 PM

                                                                  Sausage made with heavy cracked fennel and black pepper.

                                                                  1 Reply
                                                                  1. re: mrbigshotno.1
                                                                    c oliver RE: mrbigshotno.1 Dec 2, 2010 07:51 PM

                                                                    I've been reading this and trying to decide. Yours gets my vote. I make my sausage that way and would top my ultimate pizza that way.

                                                                  2. j
                                                                    jbsiegel RE: CharlieKilo Dec 2, 2010 04:15 PM

                                                                    Ground beef

                                                                    1. bagelman01 RE: CharlieKilo Dec 2, 2010 04:33 PM

                                                                      onions

                                                                      2 Replies
                                                                      1. re: bagelman01
                                                                        visciole RE: bagelman01 Dec 2, 2010 06:39 PM

                                                                        +1, good old simple onions.

                                                                        1. re: visciole
                                                                          t
                                                                          theoreticalphenogroup14 RE: visciole Dec 2, 2010 07:02 PM

                                                                          ...i always order extra cheese + onions....

                                                                      2. Passadumkeg RE: CharlieKilo Dec 2, 2010 07:19 PM

                                                                        Scallops on a white or reindeer on a Norsk nostalgia.
                                                                        ps green chile in NM.

                                                                        6 Replies
                                                                        1. re: Passadumkeg
                                                                          Veggo RE: Passadumkeg Dec 2, 2010 07:29 PM

                                                                          Reindeer pizza? You sleigh me.

                                                                          1. re: Veggo
                                                                            mariacarmen RE: Veggo Dec 2, 2010 10:12 PM

                                                                            ahahahaha

                                                                            1. re: Veggo
                                                                              Perilagu Khan RE: Veggo Dec 3, 2010 05:47 AM

                                                                              Zzzzzzzzzzzzzziiiiiiiiiiiiing!

                                                                              1. re: Veggo
                                                                                Passadumkeg RE: Veggo Dec 3, 2010 06:18 AM

                                                                                Honestly, the Norwegian had some pretty funky fresh pizza toppings; reindeer meat, mussels & shrimp, and fresh asparagus.

                                                                                1. re: Passadumkeg
                                                                                  Veggo RE: Passadumkeg Dec 3, 2010 06:34 AM

                                                                                  It sounds glorious, what a combo! As the richest nation in the world, Norwegians can do things that I can't.
                                                                                  Where I live off-and-on in Mexico, I will defend the ham-pineapple-jalapeno pizza until the vacas come home. I guarantee it outsells pepperoni there, even though the ham there really sucks but the flavors meld nicely.

                                                                                2. re: Veggo
                                                                                  EWSflash RE: Veggo Dec 15, 2010 05:46 PM

                                                                                  +3

                                                                              2. Novelli RE: CharlieKilo Dec 3, 2010 06:46 AM

                                                                                Guanciale without a doubt in my mind!

                                                                                9 Replies
                                                                                1. re: Novelli
                                                                                  BiscuitBoy RE: Novelli Dec 3, 2010 07:15 AM

                                                                                  free range, heirloom,locally sourced, hormone free, organic, heritage, I'm sure

                                                                                  1. re: BiscuitBoy
                                                                                    BobB RE: BiscuitBoy Dec 3, 2010 07:51 AM

                                                                                    Don't forget house-made!

                                                                                    Or if you're Sweeney Tood - house-maid pizza!

                                                                                    1. re: BiscuitBoy
                                                                                      Novelli RE: BiscuitBoy Dec 3, 2010 09:35 AM

                                                                                      and thoroughbred, smart ass! LOL

                                                                                    2. re: Novelli
                                                                                      c oliver RE: Novelli Dec 3, 2010 09:04 AM

                                                                                      I'm changing my vote to guanciale.

                                                                                      1. re: c oliver
                                                                                        Perilagu Khan RE: c oliver Dec 3, 2010 10:33 AM

                                                                                        And I'm changing mine to Chef Boyardi Ravioli. The stuff makes a knockout pizza topping.

                                                                                        1. re: Perilagu Khan
                                                                                          Passadumkeg RE: Perilagu Khan Dec 3, 2010 11:02 AM

                                                                                          I'm changing to Hatch green chile w/ red chile instead of tomato sauce.

                                                                                          1. re: Passadumkeg
                                                                                            Perilagu Khan RE: Passadumkeg Dec 3, 2010 11:21 AM

                                                                                            CharlieKilo is gonna have a helluva task on his hands trying to keep our orders straight and make our pies.

                                                                                            1. re: Perilagu Khan
                                                                                              CharlieKilo RE: Perilagu Khan Dec 3, 2010 05:06 PM

                                                                                              All your pies will me ready by noon on the 16th. Don't all show up at once, and keep the noise down.

                                                                                          2. re: Perilagu Khan
                                                                                            c oliver RE: Perilagu Khan Dec 3, 2010 12:01 PM

                                                                                            Now you're talkin'. Real Italian anyway.

                                                                                      2. DoobieWah RE: CharlieKilo Dec 3, 2010 07:59 AM

                                                                                        I'm with the OP.

                                                                                        Make mine anchovy.

                                                                                        And BTW, what brand of anchovies are we using these days? I have found that I don't much care for the Morroccan ones, and they seem to be predominant.

                                                                                        I have found a Greek one I like a lot called LaBarca, (I think). I was finding the flat tins with a "spicy sauce" that were just wonderful. They tasted just like the ones we had decades ago. The tins seem to have disappeared, but I can still find the small jars of LaBarca which is what I've been using.

                                                                                        I recently bought some from Peru, but I haven't tried them yet.

                                                                                        1 Reply
                                                                                        1. re: DoobieWah
                                                                                          CharlieKilo RE: DoobieWah Dec 3, 2010 08:41 AM

                                                                                          I just bought some Moroccan ones called Bellino, but haven't tried them yet.
                                                                                          The flat ones in the tins just don't seem to be as good as they once were.

                                                                                        2. Veggo RE: CharlieKilo Dec 3, 2010 08:39 AM

                                                                                          My dream pizza would be OO, garlic (ajo), and fresh conch, but these cuisines have not yet collided into a critical mass explosion of deliciousness, that I know of. Willing to travel.

                                                                                          1. tatamagouche RE: CharlieKilo Dec 3, 2010 08:54 AM

                                                                                            Wow. That's a really, really tough one. But probably pesto, because then I get basil, oo, pine nuts, and parmesan all in one.

                                                                                            1 Reply
                                                                                            1. re: tatamagouche
                                                                                              CharlieKilo RE: tatamagouche Dec 3, 2010 05:05 PM

                                                                                              Good call.

                                                                                            2. ipsedixit RE: CharlieKilo Dec 3, 2010 08:57 AM

                                                                                              Fresh basil.

                                                                                              1. r
                                                                                                rHairing RE: CharlieKilo Dec 3, 2010 05:04 PM

                                                                                                CURSES! I WANT to say fresh basil but reading other posts, I'm leaning to sausage!

                                                                                                1. gaffk RE: CharlieKilo Dec 3, 2010 05:29 PM

                                                                                                  When I first read this, I was thinking about this local place that makes chorizo pepperoni (sliced pretty thick) that I could eat every day. But that pesto posting has me rethinking that position.

                                                                                                  4 Replies
                                                                                                  1. re: gaffk
                                                                                                    Passadumkeg RE: gaffk Dec 3, 2010 06:55 PM

                                                                                                    Get reindeer for the Xmas spirit!

                                                                                                    1. re: Passadumkeg
                                                                                                      FoodFuser RE: Passadumkeg Dec 3, 2010 09:56 PM

                                                                                                      I'm curious, what kinda cheese they must do
                                                                                                      from milked udders of those migrating herd Caribou.

                                                                                                      We could celebrate Pie
                                                                                                      when the sun hangs so high
                                                                                                      and also in times
                                                                                                      of deep Midnigtht.

                                                                                                      It;s gotta be tough milk
                                                                                                      as dang both the boys and the girls grow antlered horns.
                                                                                                      Migrating, ranging, on Alaska's cold prairie,
                                                                                                      or herded by Laplanders in north Scandinavia

                                                                                                      I would give it good usher
                                                                                                      as a cheese in my pie..

                                                                                                      1. re: FoodFuser
                                                                                                        Passadumkeg RE: FoodFuser Dec 4, 2010 05:16 AM

                                                                                                        Mozzerella. As every god Norwegian knows, it is the same distance from the southern tip of Norway to northern Lapland, as it is from the southern tip to Rome!

                                                                                                      2. re: mariacarmen
                                                                                                        Passadumkeg RE: mariacarmen Dec 5, 2010 11:42 AM

                                                                                                        You got it! But no turkey on Thanksgiving?
                                                                                                        Lobster make an interesting topping on a white 'za.

                                                                                                    2. FoodFuser RE: CharlieKilo Dec 3, 2010 09:44 PM

                                                                                                      If it's pizza that comes from the home cook's hot oven
                                                                                                      Choice of toppings aren't one, but more like a dozen.

                                                                                                      Anchovies cradled in soft melted cheese
                                                                                                      Coarsely chunked garlic floating on soft tomato seas
                                                                                                      Fungi abundant and totally fragrant,
                                                                                                      herbs sauced and embedded, and chiffonaded and spreaded...

                                                                                                      Each piece of my pizza must say:
                                                                                                      I'm open to a full and a multiple array.

                                                                                                      Any unused ingredients are used the next day
                                                                                                      in salada Nicoise,
                                                                                                      another app that gives beg to a dozen.

                                                                                                      1. d
                                                                                                        dbscandy RE: CharlieKilo Dec 3, 2010 10:00 PM

                                                                                                        Oh my gosh, it's 2 AM and too late for delivery!!!!!!!! This column was torture but I have to say really good Sausage!!!

                                                                                                        1. Gio RE: CharlieKilo Dec 4, 2010 03:26 AM

                                                                                                          Fried eggplant...

                                                                                                          5 Replies
                                                                                                          1. re: Gio
                                                                                                            linguafood RE: Gio Dec 4, 2010 08:38 AM

                                                                                                            mmmm. that's a great one, gio!

                                                                                                            1. re: linguafood
                                                                                                              Passadumkeg RE: linguafood Dec 4, 2010 10:06 AM

                                                                                                              Lingua, not curry wurst?

                                                                                                              1. re: Passadumkeg
                                                                                                                linguafood RE: Passadumkeg Dec 4, 2010 10:13 AM

                                                                                                                Gross.

                                                                                                                1. re: linguafood
                                                                                                                  Passadumkeg RE: linguafood Dec 4, 2010 10:46 AM

                                                                                                                  At Pat's Pizza, a popular Maine pizza chain, it is possible to get sour kraut and hot dogs.
                                                                                                                  I'll stick to lobster rolls, thank you.
                                                                                                                  http://www.patsyarmouth.com/Locations...

                                                                                                              2. re: linguafood
                                                                                                                Gio RE: linguafood Dec 4, 2010 05:16 PM

                                                                                                                ... and a nice chianti...

                                                                                                            2. j
                                                                                                              jaedalaurez RE: CharlieKilo Dec 4, 2010 10:50 AM

                                                                                                              Pepperoni, but the good kind, like they serve @ Bocce's in Buffalo.

                                                                                                              1 Reply
                                                                                                              1. re: jaedalaurez
                                                                                                                j
                                                                                                                jeanmarieok RE: jaedalaurez Dec 5, 2010 04:32 PM

                                                                                                                That is some pepperoni at Bocce's ! Pepperoni is my first choice, too....

                                                                                                              2. Wtg2Retire RE: CharlieKilo Dec 4, 2010 11:20 AM

                                                                                                                Pepperoni

                                                                                                                1. FoodFuser RE: CharlieKilo Dec 4, 2010 04:59 PM

                                                                                                                  Chard.

                                                                                                                  Given fresh from fall garden
                                                                                                                  chopped and then charred
                                                                                                                  in a really hot oven.

                                                                                                                  In amidst all that glory of good melted cheese
                                                                                                                  charred chard ranges in textures that tease
                                                                                                                  from crunchy to crinkled to burned for tongue please.

                                                                                                                  1. PegS RE: CharlieKilo Dec 5, 2010 09:13 AM

                                                                                                                    I'm prosaic when it comes to pizza topping. It would have to be pepperoni.

                                                                                                                    1. mamachef RE: CharlieKilo Dec 5, 2010 03:38 PM

                                                                                                                      Margherita made with insane Summer tomatoes; or good old pepperoni with lots of cheese, kinda blotted but not really.

                                                                                                                      6 Replies
                                                                                                                      1. re: mamachef
                                                                                                                        mariacarmen RE: mamachef Dec 5, 2010 04:29 PM

                                                                                                                        i'm a non blotter too. love it when oil gathers in pepperoni cups.

                                                                                                                        1. re: mariacarmen
                                                                                                                          gaffk RE: mariacarmen Dec 5, 2010 04:49 PM

                                                                                                                          I am afraid to offer this as a tip, as I am sure mama knows it already (but since others may not, I'll share). There's a local pizza place with amazingly non-greasy pepperoni pizza. They were nice enough to share the secret: nuke the pepperoni between two sheets of paper towels for ten seconds before placing on pizza. I have used this for home made pizza and it works.

                                                                                                                          1. re: gaffk
                                                                                                                            Passadumkeg RE: gaffk Dec 5, 2010 04:58 PM

                                                                                                                            I'm just curious. Anyone know if offal is used in pepperoni recipes? Just food for thought for offal haters.

                                                                                                                            1. re: Passadumkeg
                                                                                                                              c oliver RE: Passadumkeg Dec 5, 2010 05:10 PM

                                                                                                                              I've read that most commercial sausage does have offal. Another reason to like it.

                                                                                                                              1. re: Passadumkeg
                                                                                                                                gaffk RE: Passadumkeg Dec 5, 2010 05:33 PM

                                                                                                                                I think pepperoni is like scrapple--everything but the oink.

                                                                                                                                1. re: gaffk
                                                                                                                                  b
                                                                                                                                  basketwoman RE: gaffk Dec 5, 2010 05:47 PM

                                                                                                                                  just pineapple, but it has to have a nice crust, and decent sauce

                                                                                                                        2. c
                                                                                                                          CDouglas RE: CharlieKilo Dec 5, 2010 05:47 PM

                                                                                                                          Pancetta.

                                                                                                                          Pizzeria Paradiso in DC offers this topping and it has become my favorite. They also offer bottarga, capers, mussels, marinated artichokes and pine nuts but since I can only choose one...

                                                                                                                          1. easyonthesalt RE: CharlieKilo Dec 5, 2010 06:53 PM

                                                                                                                            prosciutto cotto. delicious.

                                                                                                                            1. Jasz RE: CharlieKilo Dec 5, 2010 10:18 PM

                                                                                                                              Feta cheese—makes everything tastier.

                                                                                                                              1. t
                                                                                                                                Toni6921 RE: CharlieKilo Dec 14, 2010 11:14 PM

                                                                                                                                sausage and pepperoni

                                                                                                                                1. f
                                                                                                                                  fryerlover RE: CharlieKilo Dec 15, 2010 02:25 PM

                                                                                                                                  Mushrooms

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