Pumpkin pizza at Beast Pizza in Toronto
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This is all putting me off my feed … which may be a good thing.
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Among the specials on the menu at Domo, a very jolly Sardinian restaurant in Sheffield, is the Peter, a pizza topped with sliced hotdogs and chips. It has a “totally bladdered on a Friday night” vibe. It sounds like the sort of food item someone might scarf while bellowing “I bloody luv you” at their best mate, with the hefty waft of WKD Blue on their breath. It’s an image profoundly at odds with how we like to picture the Italians behaving around their dinner. Surely, for them it’s all sunshine and refinement and tasselled loafers? Wouldn’t there be outrage in Sardinia if some rackety kitchen started pelting a pizza with chips? Therefore, this must be a site-specific pizza, designed for the good people of Sheffield, and perhaps some of the less good ones, too.
Some of you will be way ahead of me, because a little research goes a long way. The sliced hotdog and chips pizza is very much a thing, and has been in Naples since the 1970s, although they like to deny responsibility by calling it a “Pizza Americana”. You can even find recipes for it online: make pizza base, top with tomato sauce, cheese, sliced hotdogs and frozen oven chips. Bake. What were you expecting? Escoffier? Take off the chips, leaving just the hotdogs, and it’s a “Pizza Viennese”, which is said to have been designed to appeal to German tourists. That’s not listed on the Domo menu, but I’m sure they’d oblige, because most things are on offer here. Either way you’ll get a very good pizza. The rugged crust is bubbled and blistered and chewy in all the right ways. The framed certificates above the hatch to the semi-open kitchen, declaring them winners in various categories of a major pizza competition, have been well earned.
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I love this.
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Same here!
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But where are the chips?
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BYOC (Bring Your Own Chips)
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I just noted the “Add ons are available “ - hmmmm. I think you need to take one for the team!
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If that’s what they like …
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I decided to see who uses guava on pizza, since bananas and pineapple have been done.
Guava can be found on some Brazilian, Colombian, and Bahamian pizzas. 
( Some are dessert pizzas)
The Brazilians also have at least a couple types of banana pizza.
I tried the fugazetta recipe in a recent Cook’s Illustrated mostly because Mrs. ricepad loves loves LOVES cheese. I’m pretty sure I followed the recipe correctly - it wasn’t that complicated - but the result was a great big fat MEH. The crust was way too thick and ordinary. There was certainly a lot of cheese - about 3/4 lb for a 12" stuffed pie - but the recipe’s only other toppings were a scad of onions and six olives. No sauce at all. I suppose if I had served it in relatively thin wedges for a dozen people as a starter it might been ok, but not as a main.
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Karachi Pizza has been busy lately, on Queen W in Toronto. Very popular with newcomers in their 20s and 30s.
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I want to eat here. Immediately.
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