Monthly Archives: May 2021

Pizza and Me: a 180-Degree Flip

Were you one of those weird kids who did not like pizza? I was.

Known during that era as pizza pie, even the concept sounded odd. “Pie” translated to my mother’s deep-dish peach masterpieces, topped with ice cream. Crust topped by tomato sauce and cheese? Too weird to imagine, as well as vaguely healthy, another strike against it.

Pizza rarely frequented the truck stops and drive-ins where our family ate. Instead, it was sold at pizza parlors. I associated parlors with scratchy “company” clothes and sitting still. Who wanted anything to do with a parlor?

My mother attempted to introduce pizza as a lunch alternative. She baked the cheap boxed kind, whose taste rivaled that of its container. Pepperoni cost too much, as did most other toppings, so she covered pizzas with nutritious, inexpensive onions. Onions! Yuck.

I clung to my dislike until my teens. Unaware that no sleepover achieves official status without pizza, I accepted an invitation to one. Since no onions desecrated the pizza’s surface, I tasted a slice. To my amazement, I liked it. Sort of. Enough that thereafter, when my group ordered pizza, I could participate with passable enthusiasm and, thus, be accepted within the caste.

When my then-boyfriend-now-husband and I discovered deep-dish pizza during college, however, my reticence disappeared forever. We later passed on our pizza passion to our children. Also blessed with our penchant for reading, they raked in hundreds of free-pizza coupons.

If such rewards had been offered when I was a child, I would have kept them (our family never tossed anything free), piling up pizza credits that would have financed my addiction throughout adulthood.

But enough of lifelong regrets. What toppings do you like on your pizza?

I lean toward veggies, mostly for their rationalization value. Meat provides no such benefit. Also, if a diner samples international pizza offerings, she may encounter more protein adventures than she thought possible.

For example, in Japan, she might find eel pizza. In international competition, Finnish chefs baked smoked reindeer pizza, defeating the Italians. Pizza topped by haggis — a blend of sheep’s heart, liver and lungs — is dear to the hearts and stomachs of Scottish diners. Russians are fond of mockba, a mixture of sardines, tuna, mackerel, salmon, and onion on their pizza. Consuming this digestive bomb, no wonder Russians cannot get along with their neighbors.

However, a Swiss chef tops all — or did, before authorities banned his creations from public consumption. He sprinkled spiders, scorpions and snakes on his pizzas, claiming small amounts of venom cause no harm and may even cure arachnophobia.

I’ll stick with veggies and keep my arachnophobia, thank you very much.

Your Extraordinary Ordinary: What’s your favorite pizza?