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My favorite would probably be this...... a pesto/marinara base on a wheat crust standard base of mozz and jack cheeses fresh basil, fresh garlic, spinach, italian sausage, then put a handful of feta, formagio, chevre, parm cheeses on top finish it off with american ban bits on top so they get nice and crunchy on top douse with red pepper i could make wonderful spaghetti pizza, or a real mexican pizza, |
why i loved the pizza business: 1)a great sense of community in the kitchen 2)teamwork makes the job %150 easier 3)you always have a source to buy weed 4) you always have aplace to smoke weed 5)you have aplace to munch when you smoke weed 6)unless you are a driver, which I never was, or waitstaff, which i did minimally, you never have to deal with the public (of course my Little Cesars years that was not the case) 7)When you are a teen ager, chances are, your manager has no problem buying you beer, or even drinking it with you in the last 2 hours of work. (mopping and dishes go by much smoother) 8) no matter if you spent your last dollar buying acid from your co-worker, you always have place to eat 9) and under a corporate infrastructure, they have money tolerances because they know most of their business is run by teenagers or underqualified 20 somethings, so you can alwasys grab a few bucks for gas/cigarette money |
hint: use fresh garlic |
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I like Pizza Hut's edge with all kinds of chunky wild meat on it. Every now and then a delux from Pizza Nova rocks, but right now and forever my all-time favorite is from Pizza Pizza (not little ceasers. different place.). Triple pepperoin and extra tomato sauce. ooo, I love that. I love their creamy garlic dipping sauce, too. Thanks J. =o) |