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Old 11-17-2005, 11:13 AM   #11
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Quote:
Originally Posted by Aurora
Don't say yuck until you've tried it but I love squid on my pizza.
squid is great on pizza, so are mussels.
i often get an appetizer of mussels or calamari marinara, then put some, with the sauce on pizza.
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Old 11-17-2005, 11:38 AM   #12
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Onions, mushrooms, pineapple, Canadian Bacon,
artichoke hearts, onions, onions and more onions, red peppers,
and a few more mushrooms.
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Old 11-17-2005, 11:40 AM   #13
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Quote:
Originally Posted by buckytom
squid is great on pizza, so are mussels.
i often get an appetizer of mussels or calamari marinara, then put some, with the sauce on pizza.
No way, not for me! Those shells are just too darn crunchy!!! They hurt!

John
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Old 11-17-2005, 11:53 AM   #14
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at least you don't have to brush your teeth after that, ronjohn.

most of them will be broken, anyway.
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Old 11-17-2005, 12:42 PM   #15
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Well, I guess those shells would make the pizza high in fiber....

John
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Old 11-19-2005, 02:28 PM   #16
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I love pepperoni, so that is a must on pizza for me. It has to be smothered in sauce though, to keep it from drying out. Add to that fresh, sliced onion, sweet bell pepper (orange or yellow prefered), kalamata olives, black olives, Red Pepper flakes, sage-flavored breadfast sausage, or itallian sausage, chunks of skinned and chopped tomato, good muenster cheese, freshly grated Parmesano Regiano, Maybe som crumbled fetta cheese, Lots of oregano spiced tomato sauce, black pepper, sauteed, sliced-mushrooms, and very occasionally, pineapple. I like a thick, chewy crust, preferable whole grain, with a yeasty flavor, cooked in EVOO in the pan. My prefered pizza-pan is my largest cast-iron pan, with the pizza cooked either on the Webber Kettle with the fire very hot, and the lid on (full opening for all vents), or placed into a 500 degree oven until the crust is cooked.

We have a new pizza place in town that makes wonderful pizzas with toppings like artichoke hearts, fetta cheese, ham, or chicken with alfredo sauce, or their signature pizza pastie (think pizza dough folded over a choice of fillings, and cooked in a pastie shape) which is extremely juicy and comes with the traditional tomato, meat and veggie fillings, to a steak and cheese pizza, to a pizza pastie filled with taco-meat, enchillada sauce, and refried beans. You can even get a BLT pizza pastie. These are all very good, but like eating a medium sized pizza by yourself. We generally purchase one per person and cut each in half for yummy next-day leftovers.

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Old 11-29-2005, 12:30 PM   #17
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Quote:
Originally Posted by ronjohn55
Well, I'm one of those people who usually look at the topping list and say, okay! (In otherwords, I'll take all of them!)...John
I agree with John anything and everything belongs on a pizza.

Quote:
squid is great on pizza, so are mussels.
I would have to try it first but I have never had squid or mussels.

Cameron
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Old 11-29-2005, 01:12 PM   #18
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Chicken, mozza, bell peppers, black olives, pineapple, feta and onions (cheddar is geat too!)
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Old 11-29-2005, 01:37 PM   #19
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We like white pizza. Olive oil mixed with fresh chopped herbs, ( oregano, basil, thyme rosemary and garlic and Kosher salt. Spread on crust. for extra crispy crust bake on an upside down cheap cookie sheet. When pizza is almost done grate Assiago cheese over it. Assagio is a sharp hard Italian chesse. This pizza is good cooked on a grill to but you have to cook the dough plain on one side and then flip it over and cover with herbed olive oil. Add a slice of smoked salmon to your pizza when it is cooked.
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Old 12-03-2005, 09:39 PM   #20
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I like a lot of garlic on mine with green olives. Usually I love peperoni, but can't have that anymore. If I have a choice I like white pizzas with no sauce too.
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