Welcome back to another blog hop, with #OpenBook. Here’s this week’s prompt.
Don’t forget to click the purple button to see what everyone else has to say on this week’s subject. It’s at the end of my post.
What toppings do you put on your pizza? Is pineapple a real pizza topping?
A bit of a diversion this week, something that’s not related to writing.
Pineapple is definitely a topping. I can say that with some authority because I’ve been eating it on pizza for over forty years and it still has the power to remind me of times past.
Let me explain.
I’ve always been a huge fan of a pizza with just about anything on it. I’ve eaten pizza in New York and in Rome, even on the beach in the south of France. I like toppings with punch, spicy meats, strongly flavoured cheese, chilli peppers, onions and mushrooms.
I enjoy a sourdough base, or a stuffed crust but my favourite pizza of all time is the one my wife has made since we first dated. The base is made from flour, crushed Weetabix (a British breakfast cereal) fat and skimmed milk. The actual proportions are a well-kept secret, even from me. It’s not kneaded or risen, just mixed and shaped.
It might not be a conventional pizza base but once you’ve tried it, you’ll love it. It’s got a great texture and holds the sauce perfectly.
When she first made it for me, the tomato sauce covered base was piled high with cheese, ham, sweetcorn, and…, pineapple.
That flavour combination was something I’d never experienced before and it was a revelation.
She told me that it was based on a pizza available at the time in a restaurant called Samsons in Brighton, where she was training to be a nurse.
I remember visiting the place for a meal later and their version, while good, wasn’t a patch on Yvonne’s.
And I’m not just saying that because she’s leaning over my shoulder.
Until next time.
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