A dividing line has long existed in the world of pizza making. That line is the point where a decision is made to top a pizza with pineapple.
Way
back in my high school days I worked at a pizza parlor that offered pineapple
as a topping option. I recall a few
debates (sometimes grimaces) when a pizza with pineapple appeared on the order
wheel.
I
was neutral on pineapple but I was firmly opposed to anchovy pizza, which we
also served.
Well,
somewhere on my twisting journey to late adulthood, my taste in pizza topping sensibilities
modified. I drifted away from stock sausage
and pepperoni pizza toppings and began to embrace more “exotic” things.
I am
still a “no” to anchovies, but last night I ate a pizza topped with artichoke hearts. In all, the pizza ingredients included
artichoke hearts, pesto, sun-dried tomatoes, toasted pine nuts and mozzarella
cheese.
I am
not sorry I did this.
—Mitchell
Hegman
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