How do you like your pizza?

[nyxiezone]

i like hawaiian pizza, buffalo chicken pizza and italian sausage pizza. i love it when pizza has garlic crust 🤤🤤

[Dan Q]

OMG now you're talking my language. I'm totally obsessed with pizza. Regular, calzone, panzarotti... I'm easy!

(In fact, for lunch in a few minutes I'm probably going to have a quesapizza-pizza, which it's possible that I invented.)

My favourite toppings for pizzas include fresh basil, ball mozzarella, chestnut mushrooms, baked egg, jalapenos, pineapple, and (at weekends, when I eat meat) pepperoni/salami. But I'll enjoy almost any pizza topping that's not seafood or olives (and I'll tolerate olives so long as there aren't too many of them).

Aaand... now I'm going to go make and eat my lunch.

[littlelum]

Whenever I get the opportunity, I like to put strawberries in my pizza. That never happens, though, so I've only had it twice. It's like pineapple, but red. I originally tried it because I was at MOD pizza and they just had it there for some unrelated thing. They only had strawberries there for that one time, and I never came across it there again.

[Dan Q]

Whenever I get the opportunity, I like to put strawberries in my pizza.

Okay, I've never done that but I'm absolutely up for trying.

What (savoury) pizza toppings do you pair with strawberries?

I have an amazing book called The Flavour Thesaurus which helps you find flavour pairings, interspersed with interesting recipes and fabulous anecdotes by the author. It suggests avocado, nuts (almond, hazelnut), soft cheeses, and tomato... but I'm wondering about chestnut mushrooms or smoked bacon...?

[littlelum]

What (savoury) pizza toppings do you pair with strawberries?

To be honest, I'm still not sure. The one time I had it was at MOD, so I just got everything they had there. A good rule though is that whatever pairs well with pineapple should work well with strawberries, since they both end up with a similar taste after getting cooked in the oven. (I treat pizza like a Subway sandwich: the more toppings, the better).

[Dan Q]

(I treat pizza like a Subway sandwich: the more toppings, the better).

I enjoy a heavy-laden pizza, but there's a limit before its structural integrity becomes an issue. If I feel like I have to use cutlery to eat it... that was too much.

Omelette, though: now that needs heavy-loading. The most disappointing omelette I ever ate was, surprisingly, in a café in Paris (where you'd hope they'd know better!). It was supposed to have fromage et champingion, but it took me some time to find the solitary slice of mushroom within, and the salty and tangy taste of cheese was practically absent. On that day, I swore to myself that I would never serve such an measly filled omelette to anybody! And I go, perhaps, too far the other way... with fillings that saturate out the flavours of the fluffy eggs: tiny cubes of red pepper or ham so multitudinous that they obstruct all sight of yellow, or thin-sliced butter-fried chestnut mushrooms arranged to almost entirely cover the inner surface of the dish.

But anyway, we were talking about pizza. So long as it's not topped so much that the liquids from the toppings soak entirely through the base and make it floppy, we're good: pile up that pizza!

[Thorn]

I really love goat cheese pizzas with mushrooms, garlic, sausage, spinach, and balsamic vinegar. It's not common and more of a special treat, but some nice build-your-own personal pizza places will make it, and it's a great combination.

[MallRat]

With pepperoni and banana peppers. But alas, my girlfriend doesn't care for pizza so we don't get it that often :(

Might try the strawberry idea somebody here mentioned? I kind of want to make a dessert pizza with that on it, I think it would be really good