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It's getting towards Lunch time, and as I am still on holidays, and can't be bothered cooking, my mind moved towards my favourite takeaway.

1. Aussie: Tomato, cheese, ham, bacon, and an egg.

2. Seafood: hold the glow in the dark so called crab meat. Tomato, cheese, anchovies, oysters, mussels, baby prawns, scallops.

They are mine, what's yours?

Norm

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Geelong, VFA Premiers 1878, 1879, 1800, 1882, 1883, 1884, 1886, AFL Premiers 1925, 1931, 1937, 1951, 1952, 1963, 2007, 2009, 2011, .

One pizza place near us has some pretty interesting flavour combinations. Things such as

Red Angus beef, king prawns, rocket, pepper and lemon

Rockmelon, Prosciutto and tallegio

Out of the desert pizzas they sell, my two favourites would be Apple crumble and chocolate fudge - both totally delicious. Perfectly cooked bases, tasty fresh ingredients....

But my favourites are as follows:

BBQ Chicken - Onion, Mushrooms, Chicken, Bacon and Pineapple.

Hawaiian - Ham, Bacon, Pineapple, Cheese + Tomato Paste.

And garlic prawn.


Ohhh... My mouth is watering now.

And I have to add - I hate pizza shops who cook pizzas, and then store them in pizza boxes for any longer than 5 minutes.

They are hot, they begin to sweat, and they go soggy very quickly.

In Hobart, we have a upmarket pizza restaurant, it's not cheap but quality food - Cargo Pizza Lounge in Salamanca is a pretty busy place. Open 7 days a week from 10am-midnight I think.

EASY question, don't know if you call these toppings the same in Oz; pepperoni, sausage, extra cheese, special favorite "bacon" but it's not offered very many places, due to the cost, I guess.

Nothing hot like peppers, nothing Mexican, no ham/pineapple, plain old pepperoni and sausage, I seldom vary from that combo. And I don't like thick crust or filled crust or hand-tossed crust or other marketing abominations. And no barbecue concoctions.

And ABSOLUTELY no "hamburger" on my pizza. Yes, I'm sorry to say such a thing exists in the Land of the Free and Home of the Brave.

One of these days I'll make my own "veggie" pizza at home, will take a pic and post before I wolf it down. When I was a kid, I could name a vegetable for every letter of the alphabet - that I wouldn't eat: asparagus, broccoli, cauliflower, right through zucchini. I forget the rest. But I knew my ABC's.

The pizza biz is extremely competitive in central Ohio, you can buy an extra large truly-deluxe with several toppings for $13-16, free delivery.

Plain margherita with funghi- tomato, cheese, mushroom

Simple and perfect! And you are not guzzling drinks all night to compensate for the salt.

Second choice vegetarian as per Doug's description.

Mmm...artichoke, onion & black olive.

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'The world is indeed comic, but the joke is on mankind.' -H. P. Lovecraft

You must know better Pizza shops than I do. I have always found, from more than one shop, that the chicken on Pizzas tends to be overcooked and too chewy, rather than real tasty chicken. It seems like it has been boiled first, run through a chopper and then overly reheated.

Norm

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Geelong, VFA Premiers 1878, 1879, 1800, 1882, 1883, 1884, 1886, AFL Premiers 1925, 1931, 1937, 1951, 1952, 1963, 2007, 2009, 2011, .

Thin & Crispy,

Capsicum, Onion, Olives, Anchovies & Jalapenos,

Must have lots of Anchovies & lots of Jalapenos,

David B.

Small tomato pieces, onions, black olives, mushrooms.

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Always looking for modern Canada on paper!
Topical Interests: Disney, Boats/Sailing Ships/Lighthouses, Horses/Horsedrawn, Butterflies/Insects, and Trains - E-mail me with descriptions or scans if you have some!

And more Anchovies on the Anchovies...

Norm

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Geelong, VFA Premiers 1878, 1879, 1800, 1882, 1883, 1884, 1886, AFL Premiers 1925, 1931, 1937, 1951, 1952, 1963, 2007, 2009, 2011, .

Anchovies are just mutant sardines, I wouldn't let them near my pizza. And I had to consult the dictionary to find out what capsicum was. I thought it was a Greek colony in Asia Minor.

D'Oh! Red, green, and bell peppers. And hotter ones, I suppose, all suggestive of a fiery temperament.

I have too many that I enjoy.

So here's one home made:

Roast Chicken, Mushroom, Kalamata Olive, Avocado, Boccocini Cheese, Sundried Tomato, Garlic, Fresh Basil with Mozarella and Shaved Parmesan. Always and only ever on thin crust.

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Greg - Looking for Goulburn Australia Cancels and Grangemouth Scotland Cancels and Covers
Member of the S.T.A.M.P Club for Slightly Twisted And Mad Philatelists - Motto: "Bring back the lick!"

Sounds good Greg.

I have to ask about the avocado though -- What's it like?

I have never seen avo on pizza before - it usually goes very bitter when heated up.

But I love it in salad.

mmmmm... Gourmet Turkey sandwich with salad and Avocado.

Norm

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Geelong, VFA Premiers 1878, 1879, 1800, 1882, 1883, 1884, 1886, AFL Premiers 1925, 1931, 1937, 1951, 1952, 1963, 2007, 2009, 2011, .

I probably shouldn't share this but here goes.

Thin pizza base with tomato paste.
Rim of pizza coated with garlic paste.
Next cpsicum and onion.
Layer of bastourma.
Topped with cheese black Greek olives and oregano.
Finish off with anchovies and or jalapeno to taste.


Peter

Tassie, Avocado on the pizza should be thick and wedgy. Covered in mozarella and it only gets warm before serving, protected by the mozarella. I also tend to bury the Basil as it goes brown and crusty otherwise.

For my next one: "The 3am dry death of thirst",
Anchovy, Olives, Pepperoni, Mushroom, heaps of Mozarella and crushed Garlic on a normal paste base. Make sure it's one anchovy per slice and the olive is exposed to get hot and crusty.

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Greg - Looking for Goulburn Australia Cancels and Grangemouth Scotland Cancels and Covers
Member of the S.T.A.M.P Club for Slightly Twisted And Mad Philatelists - Motto: "Bring back the lick!"

Thin crispy base.
Tomato paste, shredded smoked chicken, sliced (ripe) pear, sprinkling of szechuan (preferably fresh ground), light coating of shredded mozzarella.

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FORESTS OLD, PASTURES NEW
(An expert is one who knows more and more, about less and less)

Mmmm .... pizza

I just find out this interesting topic.

So let me share with you one of my favorite.

Pizza dough should be slightly leavened, a bit similar to donut,
just to absorbs the juices.
Pelati (tomato paste)
cheese
sliced mushrooms out from can (not fresh) those small little white fungus
sweet corn in kernels out of can
sliced to 'wheels' sausage (chicken frankfuter - finely minced chichen meat (hot dog))

at the end put on a top seperately fried chicken egg
and two, three table-spoons of 'G/P sauce'

this 'g/p sauce'
is fresh garlic and parsley cut doun to fine pieces and soaked in olive oil
(no vampire or other bloodsucker (girlfriend/ wife) will come near you for a day )

Best results if baked in a wood-fired bread oven with well-dried beech wood.

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'Oooh, shiny!'

Hello to you all here is my pizza,

Make your base roll out for thin base Style and put on holed tray { aval from big W etc }.
My topping,
1 Leggo`s pizza tomato sauce into small bowl add 2 teaspoons garlic and 1 teaspoon Sambal Oelek Chilli paste and mix up and spread a reasonable amount over base.
Add a little Kraft pizza 4 cheese , finally chopped onion , shaved leg ham plonked on in large pieces, shaved Hungarian salami ,thin slices of red green and yellow capsicum , champignon`s pieces and field mushy`s, a good sprinkle of Master food`s pizza topper, then add KING PRAWNS { no other type} cut in half and lay in 8 places evenly ,a good lot of crab meat {local fresh blue swimmers of cause } hot peperoni 8 pieces, full strips of anchovies over prawns , top with lots of cheese , another good sprinkle of master food topper, a sprinkle of rock salt , pop it in the oven till cooked at about 225 deg.
and this is what it should look like ,


Enjoy

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Growing old beats the alternative -- dying young.

Looks great.

My mouth is watering already..... I will buy a pizza for dinner tonight.

Cheese...that's all. Unless of course it's a deep dish pie, then add Spinach.

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"Life is a tough Teacher, it gives you the test first and the lesson later"
Anonymous

Random pizza fact:

The single greatest hour for pizza delivery in American history was the hour when O. J. Simpson was in the white Ford Bronco on the L. A. freeways.

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Always on the lookout for Australian pre decimal First Day Covers.

Deep dish with the flaky crust and the mozzarella on the bottom, sauce on top? I had that once, it was good.

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Always looking for modern Canada on paper!
Topical Interests: Disney, Boats/Sailing Ships/Lighthouses, Horses/Horsedrawn, Butterflies/Insects, and Trains - E-mail me with descriptions or scans if you have some!

Unca - Yes, it is usually sauce on the top, at least in Chicago.

About 20 Police cars and nearly as many helicoptors chasing a car going around 35 MPH (60KPH). Riveting stuff

Norm

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Geelong, VFA Premiers 1878, 1879, 1800, 1882, 1883, 1884, 1886, AFL Premiers 1925, 1931, 1937, 1951, 1952, 1963, 2007, 2009, 2011, .

Only at Lou Malnati's, and for the record, probably the greatest Pizzas ever made !

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"Life is a tough Teacher, it gives you the test first and the lesson later"
Anonymous

My favorite is ground beef and onion. Unfortunately, being diabetic, I rarely have pizza!

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Peter
Hawthorn - AFL Premiers 1961, 1971, 1976, 1978, 1983, 1986, 1988, 1989, 1991, 2008.

My favourite pizza:

1. Very important a thin base+ tomato sauce+ chesse (but no to much) and Jalapenos
or

Thin base + tomato sauce + not to much cheese + red onions + jalapenos and turkish sausage (Suzuk)

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Truth is the daughter of time