Pizza toppings

But when do you stop calling something a pizza? You take away "gravy" and cheese, all you have in common is the crust.

 

Exactly, Devil.

May as well have a taco shell.

 

One of my best friends is a native New Yorker and when we were on the same beat, he took me around New York and said, OK, you have to have the bagels here, and you have to have the Pizza here. The bagel place he took me to was incredible. But the pizza was just OK. Good, but not significantly better than anything I can get back home.

Of course, I've been accused of doing the same thing with burritos when people would visit me in California.

 

New York bagels are the best, and it is not even close.

It's like a huge Jewish conspiracy that they all agree not to make a decent one outside of the NYC area.

"Morty, don't you dare use sea salt in a bagel outside of the five boroughs."

 

Actually, it's the water.

You can't make a decent bagel or a decent pizza crust without NYC water.

 

I must admit that I do like Chicago Style pizza better than any other and Lou Malnati's is probably the best pizza place I've ever been to.

 

That's what they say, but I think that is horseshit.

 

I love pizza with chicken, green peppers, mushrooms, onions, tomatoes, and pineapple.

 

Arugula and Prosciutto

 

Any combination of black olives, mushrooms and onions.

 

I tried Prosciutto on a pizza once and wanted to like it, but the flavor of the meat got lost in the sauce.

 

Give me just a plain and simple pepperoni pie from Shakespeare's, and I'm a happy man.

Other than that, meat and onions. Maybe green peppers. Olives and mushrooms are for picking off and throwing at the nearest family member... much like banana Runts.