Pizza with Anchovies?

When it comes to pizza, anything goes.

Typically when I make pizza I top the crust with a heavy application of pizza sauce, which makes way for a 4-cheese blend, followed by pepperoni, back bacon, thinly sliced green peppers, onions, and olives, and shrimp and anchovies (when we get a hankering for such).

Seldom when I made pizza do I not make a Hawaiian special for hubby (his favorite), and two of my sons loved a straight up pepperoni and 4-cheese pizza, nothing else added.

Pizza night is one of the few times where I'll open up a bottle of Coca-Cola and have it all to myself, and hubby is like, Gary O', where a cold bottle of beer is his complimentary choice of beverages when enjoying pizza.
 
Giantsfan1954 said:
Love, love, love anchovies on my pizza!!!!!!
I often wonder if the folks that give it a thumbs down ever tried it?
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I haven't tried kiviak on my pizza either, so, yeah, who knows

To make kiviak, a traditional Inuit food from Greenland, up to 500 small birds called auks are stitched up inside a sealskin and stored under a rock for three months. Once the birds are done fermenting, they are eaten for special occasions.

Bon Appétit
 
Gary O' said:
To make kiviak, a traditional Inuit food from Greenland, up to 500 small birds called auks are stitched up inside a sealskin and stored under a rock for three months. Once the birds are done fermenting, they are eaten for special occasions.
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Think that I'd give kiviak a pass - never been that hungry...

I once was bet $50 that I wouldn't eat a balout.

A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell.

After watching one of the bar girls eat one, I promptly pulled a $50 bill from my pocket and handed it to my shipmate...
 
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SmoothSeas said:
I once was bet $50 that I wouldn't eat a balout.

A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell.

I pulled a $50 bill from my pocket and handed it to my shipmate...
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There was a time I'd have eaten a bowl of dog vomit for 50 bucks

My taste buds have become a bit more refined since then
 
Among the pizzas I make I prefer to eat:
Margherita
mushroom
mushroom and bell pepper
provolone with artichoke hearts and very thinly sliced lemon (no tomato sauce)
cheddar
classic mozzarella

I also make (but don't eat)
pepperoni
Italian sausage
black olive
a perennial crowd favorite among the meat eaters: pastrami with mozzarella, pickles and yellow mustard
 
SmoothSeas said:
Anchovies? Not in this lifetime...

Ham and pineapple, I doubted I'd like it, but I did.

Sausage, onions, olives, mushrooms, hot and green peppers - you bet.

Tried chicken ands bbq sauce once, but not a fan.
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You have great taste, having a pizza today for linner (lunch/dinner). Sausage, onions, olives, hot and green peppers; no mushrooms, pepperoni instead.
 
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