Friday, June 18, 2010


Had some 'za for dinner. Got a cheese pizza from the freezer section at Wal*Mart, having forgotten about the crust and sauce left in my fridge from an earlier attempt, and threw on various toppings.

I got to thinking: I like tangy things on my pizza. It makes drinking cool, often sweet beverages in between bites that much more refreshing. I like green olives (black ones I can't enjoy except in trace amounts, as with a potent spice, and I'm just happy not to have them at all), hot peppers (yellow ones being pungent and sweet and not too hot if I'm not in the mood for recreational oral pain), even sometimes onion and tomatoes (which get nice and tangy when cooked down, or when already sun-dried).

What I didn't think about until just now is "If onion, why not garlic?" I've had it as part of a white-sauced pizza, like the flatbread equivalent to fettucini alfredo, but never as an addition to more conventional pizza. But I didn't start this post just to get an idea for getting sidetracked.

What I thought about when I was rounding out my pizza fixings was this: "If olive, and tomato, and pepper...why not pickle?"

It's tangy, salty. Should blend right in with olives and pepperoni and cheese, right?

Well, no twist from me tonight: it actually worked quite fine. I approve of dill pickle slices on pizza. I may be trying other kinds in the future.

Your milage may vary. Let me know what you think if you try it.

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