When The Moon Hits The Sky


Yesterday, I noticed that LiveJournal had this as their Writer’s Block question: “Describe your perfect pizza.” Okay, so technically that isn’t a question, but most of the time, they do take the form of a question. In any event, It started me thinking about what I would put on my perfect pizza.

That’s not easy. There are some things that I know I would always put on my idea of the perfect pizza, but there are other things that I might or might not put on the pizza, depending on my mood at the time.

The crust is easy. I like a thick-crust pizza — the thicker the better. I don’t have anything against thin-crust pizza; I just prefer something that’s substantial and chewy. And since I like to put a lot of stuff on my pizza, a crust that will hold up under all those toppings is essential.

As for the sauce, I almost always go with your standard tomato-based sauce. But that doesn’t mean that I don’t play around with the sauce. If I’m in a creative mood, I will top the crust with a tomato sauce, then add a spoonful of Alfredo sauce, or cheddar cheese sauce, or even honey mustard sauce, then swirl the two sauces around before adding any toppings.

Now, the one topping that is an absolute must on my idea of the perfect pizza is mushrooms. The more mushrooms, the better. And if multiple varieties of mushrooms are being used, that is better still. My big complaint about most pizza places is that they never put as much mushrooms on a pizza as they do pepperoni.

Other toppings . . . well, that’s where things can change, depending on my whim at the time. I love most meat toppings, so when it comes to meats, almost anything goes. I would probably say no to chorizo or any similarly hot sausage. But bacon, pepperoni, beef, Canadian bacon, chicken, ham — yes to all of them. I’m not that fond of most of the veggie toppings most pizza places offer — other than the aforementioned mushrooms. Tomatoes, definitely. Domino’s offers spinach as a topping, and that sounds pretty good. And Tony Boombozz, a local pizza restaurant here in Louisville, offers potatoes and fresh garlic as toppings, which both sound good. But olives? Onions? No, and no. Bell peppers? HELL, no! Jalapenos? Well, maybe.

As for the cheese, when I make pizza at home, it’s usually a case of I will use whatever cheese I have in the refrigerator at the time. Mozzarella, provolone, cheddar, queso quesadilla, Monterey Jack, parmesan . . . you name it, I’ll probably use it. The more cheese, the better — I like my pizza literally oozing with cheese. I’ve never used brie, and I wonder how well that would work. I don’t think I’ve ever used blue cheese, but in that case, it’s because I didn’t have any on hand when I was making a pizza.

Okay, now I think I’ve put myself in the mood to make some pizza . . .



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