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Mix of strong-fravored pizza toppings?

post #1 of 2
Thread Starter 

Would lke to incorporate garkic, anchovies, pepperoni in a thin-crust pizza without blowing it away.  Green olives would be good, too.

 

Can this be designed, or will I just blow out the overall flovor/?

 

Ay plans or suggewtions will be appreciated.Trouble is, it's for lunch tomorrow.

 

 

 

 

Mike the procrastinator

Thanks

travelling gourmand
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travelling gourmand
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post #2 of 2

Anchovies and just about any sort of chili or pepper are natural partners -- and in salt and pepper.

 

As to blowing out the pizza, it depends how much of what you use, and who's eating it.  I think your combination sounds delightful.  Could you sprinkle some sesame seeds around the edge of the crust on mine, please?

 

BDL

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