The CBS Sunday Morning News just broadcast a feature on Pizza.Okay, why do people like pizza? What makes one good? Who makes the best pizza? Or, does anyone here not like pizza?

Hi Old Softee,

I'd be so embarrassed if people caught me in this deep, dark cellar talking about such a taboo subject!

Is it the conservatives who claim that true, red-tomatoed patriotic pizzas must have pepperoni and anchovies? Is it the liberals who flaunt the freedom to put brocolli, cauliflower, and tofu on pizza instead?

(Thought you could escape labels, eh?)

Speaking as one who grew up in Chicago:

- Chicago has the best [thick] pizza.

- Pizza is my favorite food.

- Even willing to eat crummy frozen pizzas they sell for 99 cents.

Why do people love pizza? Possibilities:

- Spicy Italian food which is easy to eat.

- Meat used as a condiment instead of a staple (for those like myself who don't like big hunks of meat).

- Able to be shared among a group: Eat as little or as much as you like. Not stuck with a big entree all by yourself. A "social food" in this respect. This is probably one of the biggest reasons for pizza's popularity.

Have a nice day,

Bryan

One of my favorites is one we make whenever there is leftover meatloaf in the refrigerator. Actually, it's easy enough for anybody in the household to make, if we have a prepared pizza crust or two.

If you make the crust yourself, it should be a little thicker than normal. Roll out the crust, then put a layer of tomato sauce on it. Over that, if we have it, goes sliced smoked mozzarella or smoked provolone. Otherwise, just use sliced mozzarella or monterey jack. Either crumble the meatloaf into chunks the size of kidney beans, or dice it if it will stay together for the cutting. Then douse the chunks with gravy. Put sliced onions, sliced peppers, and mushrooms (which can also have gravy on them) on as toppings, and add the meat loaf chunks last. Don't put on any gravy other than what is on the meat loaf chunks and the mushrooms. The gravy gives the chunks more flavor, and keeps them moist. Bake at the usual temperature setting you use for pizza, until the cheese is melted and the veggies are cooked. I put on a light sprinkling of pizza herbs, then add more basil and a little more sage.

My favorite pizza was one at a little restaurant overlooking the Pacific in La Jolla in 1968. We stopped during a walk. It was a classic pizza with classic Ingredients freshly cut.

An Italian Restaurant in downtown Baton Rouge has splendid pizzas. Tom and Barbara experiments with them.

I consider pizza as a form of bread. The quality of the crust is vital. Tom realizes that.

My favorite pizza was a thin crust with a basic tomato sauce (basil & garlic) to cover the top and discretely thin pieces of cheese cook at 500 plus degrees in a stone oven and a coal fire. crispy and chewy all at once.

The pizza I ate the most of was my Italian Grandmother's pizza - thick, saucy, skimpy on the cheese.

Dave,

Each of those pizzas sounds delicious. I have enjoyed many forms of the dish. I like for the cheese to bubble, but I like it in small portions. Basil and garlic are perfect. My friend Tom makes many kinds of delicious pizza. Even though its not traditional, I enjoy artichokes, feta cheese, and spinach as toppings.

However, these days I limit myself to one slice during a meal. That is enough for an old man.

Ted

Anchovies! I'll eat anything with anchovies on it! Mmmmmmmmmmmmmmm

There seems to be no middle ground on the subject of anchovies---either people can't stand a pizza with them or they can't stand one without them.

I once knew a fellow who made his martinis with anchovies instead of olives. I couldn't understand that until I tasted the gin he used.

.

plix (imported) wrote: Thu Oct 13, 2005 10:13 pm Anchovies! I'll eat anything with anchovies on it! Mmmmmmmmmmmmmmm

This could be a deep insight into your psyche, here, hon...

ROFL!

Just kidding!

What gets me is smelts...those nasty little minnows you fry, bones and all...ick. When I was little, Mom used to cook those and the smell of them alone would make me hurl (chunder, blow chunks, spew...)

Back to pizza, though.

I like to mix a little habanero sauce in the pizza sauce and not tell anyone...let 'em find it the hard way!

Paolo,

Your post requires a warning to not be eating or drinking at the time. Had a hard time with a cookie while reading the description that went with the 'puke' icon. Came closing to spewing on the keyboard/monitor during laffs.

Bryan