Los Olivos’ Solvang Pizza in London, ON. Chorizo verde and jalapeños.
9/10
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Oh my word that looks tasty! I’d take it into a closet and eat it there, lest anyone else want a piece.
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You lived in Van and drove to Bham for pizza? No way! I live in Bham. We have a crap ton of pizza joints. None of them mind blowing. Apparently we just inherited some pizza chefs from a top spot in Seattle but I have yet to try their new place here.
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I did indeed. It was the closest place I could find anything close to a deep dish Chicago-style pie. I did not yet have the know-how to bake my own, though being in that situation started me down the path of learning how.
It was Fat Pie. They’re closed now. This would have been 2016-2018
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Fat Pie was definitely ok. We have a Zeeks now which I like better. I think Cichittis was my all time fave around these parts. Have you heard the buzz about Moto? Seattle chain. Red hot for awhile. How fun that you were so nearby. What made you only be in the area two years?
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I worked in the VFX industry. Lots of studios up in Vancouver. I needed to be back in the states for family stuff.
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Cool. I have a friend who did that as well. Only lived down here and occasionally commuted up there. I hope you found a place now at least half as nice as PNW. There’s no beating it imo.
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Lived in Portland for about a year as well. Lovely part of the world. I’m in NorCal now, so, close, and it’s only 4 hours to Ashland.
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Pepperoni and Mushroom at DoughBox in London, Ontario. Good pepperoni, good crust, the sauce was too salty.
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Pazoon’s pepperoni, mushroom and green pepper in London, Ontario
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That looks like something I could sink my teeth into. How is ths sauce?
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It was good! Tomatoey, some basil and garlic. In balance with the amount of mozzarella.
I keep trying pizzas with these 3 toppings at various places around London, Ontario, and this one makes it into my top 5.
This looks so good! How do you think they avoid the sogginess associated with fresh shrooms and peppers on a pizza? Par-roasted in advance? Or just thinly sliced/diced and put on the top layer? I would love to create this at home, but the moisture has always been an issue for me. In any case - I want! 
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The mushrooms are sliced so thin. Like they’re slices with a mandolin.
They do start with raw. The peppers are cut small, too. Definitely put on top.
I think it’s just a very hot oven.
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i was in ischia this summer in july and had pizza there… honestly prob one of the best ive ever had. crust was super light and crispy, toppings fresh, every bite was just perfect. most people just go to Napoli for the pizza, they don’t make the short ferry trip over to ischia, with the visit for the pizza alone…
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three years on, if you were making you’re own now or even just buying, how would you want your perfect mushroom, pepperoni, and green pepper pizza?
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I like several types of pizza. Sometimes I want a crispy and chewy crust. Other times I want a pan pizzas, other times I want Saskatchewan style.
I also like Roman slices and Neapolitan pizzas.
I suppose its easier to say what I don’t like. I don’t like cracker type crusts.
I like comparing and contrasting and eating, but I don’t like ranking, LOL
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I have contributed to the pizza -making threads.
I baked a lot of pizza from March 2020- Jan 2023. I will post links to pizzas I have made, when I have the time.
I now only bake pizza at home once or twice a year, because one of my dining companions can’t tolerate the salt that’s is inherent in pizza.
I buy these local pizzas on the days I am not cooking, for myself and the dining companion who likes to eat pizza. 
When I’m eating pizza by myself, I buy slices with other toppings, rather than Ontario’s standard Deluxe ( Pepperoni, Mushroom and Green Pepper}
My most recent pizza I made at home, using a bakery’s dough (first time to purchase dough)
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? You can control the amount of salt you use when making pizza
My dining companion can’t tolerate the amount of cheese that goes into a regular Canadian home-made pizza. He also can’t tolerate the amount of salt in ready made pizza sauce. I don’t have the time or interest to make a no salt pizza sauce from scratch.
I know it’s possible to make a cheese-free pizza, or a pizza with less tomato sauce, or a pizza with no olives and no pepperoni.
My dining companion would rather avoid pizza than eat low salt, no cheese pizza. Which I understand. The 2 of us who like pizza aren’t going to enjoy a low salt or salt-free pizza.
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