What topping on your 'Za?
Friday, December 9, 2005 by Sleeping Dragon | Discussion: WinCustomize Talk
So, being that the guys in the shop are busting a nut, working overtime, and trying to get all of our jobs out on time, I decided to get everyone pizza for lunch today. The question is "what kind?"
I went with Chicken and giardeniera on one, and on the other black olives and Jalapenos. I am also fond of bacon and tomato. So of course my question is;
What do you like on your Pizza?
I went with Chicken and giardeniera on one, and on the other black olives and Jalapenos. I am also fond of bacon and tomato. So of course my question is;
What do you like on your Pizza?
aimzzz
Reply #3 Friday, December 9, 2005 11:54 AM
Reply #3 Friday, December 9, 2005 11:54 AM
Pepperoni & 'shroom
or
Green pepper & 'shroom
or
most anything & 'shroom
or
Green pepper & 'shroom
or
most anything & 'shroom
aimzzz
Reply #4 Friday, December 9, 2005 11:56 AM
Reply #4 Friday, December 9, 2005 11:56 AM
#2
Thought the troll would go for moss & acorn with bark crumbles...
Thought the troll would go for moss & acorn with bark crumbles...
NightTrainthedark
Reply #5 Friday, December 9, 2005 12:00 PM
Reply #5 Friday, December 9, 2005 12:00 PM
BBQ chicken mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
starkers
Reply #6 Friday, December 9, 2005 12:11 PM
Reply #6 Friday, December 9, 2005 12:11 PM
Generally I go for a supreme with the lot....double everything, including the little fishy's. 
As for the sauce, I'm partial to a mixture of Italian style tomato and traditional BBQ....and if I make a pizza from scratch, that's applied with a trowel
As for the sauce, I'm partial to a mixture of Italian style tomato and traditional BBQ....and if I make a pizza from scratch, that's applied with a trowel
Cynder-Elluh
Reply #7 Friday, December 9, 2005 12:55 PM
Reply #7 Friday, December 9, 2005 12:55 PM
My personal favorite is my own, I make.
Roasted chicken(basted with olive oil/italian spices)and garlic (lots of garlic)sundried tomatoes and Mozzerela, Chedder, Romano, and Asiago cheeses.
Have not made it in a while, sounds so good, I just might do that!
Roasted chicken(basted with olive oil/italian spices)and garlic (lots of garlic)sundried tomatoes and Mozzerela, Chedder, Romano, and Asiago cheeses.
Have not made it in a while, sounds so good, I just might do that!
scorpio-logic
Reply #8 Friday, December 9, 2005 1:37 PM
Reply #8 Friday, December 9, 2005 1:37 PM
I once worked at a pizza parlor, local. In the quest for an ever-better pizza, I came up with a Shrimp with alfredo-base and 4 cheeses, including ghouda and provalone. It was heavily spiced with garlic and basil. We made a shrimp dip to go along with it. Bad thing is that its cost to make it out-weighed the demand. It was delisc-a-yummy. But I'll settle for cheesy-bread.
ZubaZ
Reply #9 Friday, December 9, 2005 1:39 PM
Reply #9 Friday, December 9, 2005 1:39 PM
Roasted potato (sliced wicked thin), sundried tomato, red onion (also sliced wiked thin [2 mm]), Smoked Mozzarella, garlic infused olive oil.
Oh man that's good!!!
Oh man that's good!!!
Cyberworld
Reply #10 Friday, December 9, 2005 2:06 PM
Reply #10 Friday, December 9, 2005 2:06 PM
Peperoni, mushroom, green pepper, ham, sweetcorn and lots lots of cheese....
Sleeping Dragon
Reply #13 Saturday, December 10, 2005 1:45 PM
Reply #13 Saturday, December 10, 2005 1:45 PM
This morning I would have liked one covered in coffee beans 
Reppiks
Reply #15 Saturday, December 10, 2005 4:54 PM
Reply #15 Saturday, December 10, 2005 4:54 PM
Sausage for starters, plus everything but the little fish or broccoil! ...Pork fat rules!
RPGFX
Reply #16 Saturday, December 10, 2005 6:37 PM
Sweetcorn? What the...
I like pepperoni, sausage and lots of cheese... and lots of grease of course... (Big floppy New England pizza baby!
Reply #16 Saturday, December 10, 2005 6:37 PM
| Peperoni, mushroom, green pepper, ham, sweetcorn and lots lots of cheese.... |
Sweetcorn? What the...
I like pepperoni, sausage and lots of cheese... and lots of grease of course... (Big floppy New England pizza baby!
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Reply #1 Friday, December 9, 2005 11:02 AM