Sir, this, believe it or not, is a subject very close to my heart. The pineapple is very dear to me on the pizza. Yes, pizza can be served minus pineapple, but I feel that is a delicate subject and I fear I may offend non pineapple pizza consumers -- but however, such is the seriousness of this subject, I will press on, though shall tread carefully as if navigating myself through a minefield. The pineapple adds a beautiful juicy texture to the offering of say pepperoni, BBQ chicken, 4 cheese delights, ham etc - whichever is to ones pallet. To nay add said pineapple I feel is a blasphemous act (but that is my opinion), and certainly many Hawaiian’s would stand as one with me on said stance.
I myself, in times of economical dire straits, have taken it open myself to make my own pizza. Not from scratch, sir. Please allow me to explain. The oven based supermarket pizza has come on leaps and bounds in dare I say: the last 2 years. In the early days, the supermarket pizza, no matter the fancy labelling and false promises that certain brands made misleading statements by saying ‘Friday Night Takeaway Special’ with a gorgeous picture on the front belying a pie of scrumptious, mouth watering eye candy. To my dismay these boasts have been nothing but lies, where said pie tastes like old rubber boot. However, the past is the past, and the makers of the shop sold pizza have vastly improved the base of the pizza, so one can enjoy a robust foundation for a very reasonable price of less than £2. However, the toppings fail to deliver and leave one feeling rather deprived and a little upset.
To combat unsatisfactory toppings, I ad my own. I shall supply pictures in due course when I find my digital camera. For the novice may I suggest at least eight slices of cheap processed ham sold in packs of thirty. Half a carton of mushrooms, finely chopped. I bulb of garlic finely chopped to cover the base from head to toe, and finally a quarter of a block of cheese, grated all over the pizza. Though last but not least: Open a tin of pineapples and dry off with kitchen towel, chop several small pieces and pop in oven. The result: a party in one’s mouth.
As for the cheese and mar question, I feel rather unqualified to answer -- though with several ales on me, I have been known to add ham slices and onions and garlic to the melted cheese, add some Mayo at the end and enjoy drunken feast.
