Snip 13
Master Chef
We get a bacon and banana pizza here and I eat it. It's pretty good! The only way I eat banana is cooked with other things so this works for me
We get a bacon and banana pizza here and I eat it. It's pretty good! The only way I eat banana is cooked with other things so this works for me
Exactly. I think people forget that in a LOT of places "pizza" is a LOT different than what we in the USA would think of as pizza. It's all really regional.
Had a pie in Italy that was no sauce, garlic, calamari, capers, clams, mussels (both still in the shell), shrimp and anchovy baked on a pizza crust. Finished with fresh chopped parsley and olive oil. I wasn't turned off, just thought "who would leave clams and mussels IN the shell on a pizza"? A lot of folks would be turned off I guess because it doesn't meet their idea of what a pizza "is".
Makes me wonder: Is it the ingredients that make it/make it not a pizza, or a persons personal thought of what a pizza should be. Hell, tomatoes were brought to Italy from the Americas, so I am sure at some point, people didn't think that tomatoes belonged on their flat-bread or focaccia. . .especially because they thought back then that tomatoes were toxic, and grown mainly as ornaments.
We need to liberate our generic definitions of what pizza is.
I'll be the first to say that my mother was a terrible cook. She admitted it herself many times. I'll also add that she was a saint who provided for us kids in many other ways, just not in the kitchen.it can't be really, completely, statistically true that almost everyone's mom cooked (most dishes) better than themselves, but you hear that over and over.
That describes my view of pizza.I lean more towards the traditional view of BT and the others. I'm not a fan of 'weird' stuff on pizza. That includes pineapple, broccoli and most other veggies. Not really crazy about chicken either.
If you have to add that stuff, call it a flatbread.