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The Pizza Thread

I made one last night, with sliced portabellos, and a scattering of half pepperoni slices and half bacon pieces that were fat, not lean, and left from when I had cooked bacon and separated the lean from the fat after cooking (they were irregular cuts).

The effect was just as I had hoped, and I have good pizza to take to work for easy lunches in the toaster oven near my work area.
 
I would like to add that day old chewy quality bagels make pretty good pizzas IMHO.

And nice and easy.
 
I love supreme Pepperoni, Sausage, Onion, Green Pepper, and Black Olive.
Steak Green and Red Pepper and Onion (a Philly cheesesteak pizza)
and Sundried Tomato and Artichoke
 
NotHardUp1 said:
I love broccoli rabe, and chicken is a perfect complement. Is there a brand of sausage you prefer, and is it available widely?
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the sausage in Florida is not great, I'm going to start making my own. I usually use a spicy chicken sausage out of the casing and fried in a pan to golden brown and delicious.
 
Alistair said:
Pineapple on a pizza is ok. I’ll eat it if someone else bought it but won’t buy one myself.

I like a thin crust pepperoni with extra cheese. It needs to be completely dripping with artery clogging oil too. If you’re going to eat it you might as well make it worth it.
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I would join you!
 
I have not had it in years, but a plain cheese pizza can be great from time to time. Add some garlic to make it even better.
 
TickTockMan said:
I have not had it in years, but a plain cheese pizza can be great from time to time.
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When I still ate dairy, these were what I usually got when I got frozen pizza (which is the only pizza I've gotten in years). It was actually nice at the end of the month, when I needed to save money. One store always had something on sale at a really cheap price that worked with my budget (which was, by that point, stretched thinner than any pizza crust could be).
 
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