Quote Originally Posted by Adrian II View Post
Tomato, mozzarella, black olives, anchovy in summer (salt), artichoke in winter.

However, the crust and the drink to go with it are the most important aspects of a 'za. For me it is spumante all the way.
Hrmmm, sounds yummy. Gotta agree about the crust, for me it has to be paper thin crust. The Sicilian style served in NY and the Chicago thick slice taste like I'm biting into a doughy sponge. Wood fire charred, crispy thin 'za is the only way to go for me

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pic swiped from someone on photobucket since imageshack has died out three times posting my own pic


Chorizo imo is something that sounds good for a little kick, but last time I had it on a slice was with a little feta and the combination was (no real surprise) far too overwhelming.

Quote Originally Posted by English assassin View Post
BTW is it just me or do capers sound like they ought to be a kind of fish? And, what is the point of capers anyway?
When I was younger I was surprised to found out capers weren't a fish or small animal or something too. I dunno what their point is but we need them for puttanesca so don't go throwing them out.