A Chicago thin crust standard at most take out/delivery places: sausage,
peppers, mushrooms and onions.

Also try for an exceptionlly delicious deep crust: Ground beef, bacon, and
fresh mushrooms. heavy on the meats.
------------------------------------------------
"Nexis" > wrote in message
...
> We're having some friends over this Saturday and instead of making a big
dinner, we
> thought it would be fun to have some homemade pizza. What are your
favorite toppings?
> Not being a big pizza eater, I would like to hear from some real fans of
the pie.
>
> Here are some of the things I have on hand:
>
> Meats:
> proscuitto, chicken, pork shoulder (from today, slow-roasted, and
shredded),
> cappicola, pancetta, pork sausage
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis,
artichokes,
> sun-dried tomatoes, red & yellow bell pepper, onion (red and yellow),
spinach
>
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn
Colby (brought
> home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella,
Ricotta,
> Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That
last one is
> a mild cheese that the guy at Mona Lisa's told me would be really good for
melting.
>
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?
>
> kimberly
>