I saw 4-cheese truffle pizzas in Italy. (I don't remember what the 4 cheeses were.) And, I mean, I don't actually like truffles all that much, but, Italy! Home (originally) of the (much different) pizza! Surely that must count for something!

Hmm... were they all Italian cheeses? Because that seems reasonable. I'm assuming no one in Italy stuck cheddar or jack on a pizza.

And truffles fall under the "very nearly the same as an existing ingredient" rule like tomato slices and ground beef.

You know, after all this pizza talk, I don't know if there's any way to escape ordering a pizza for supper. Damn you all to heck!

What other meat are you going to use on a Thai pizza?

There is no call to stick "another nations cuisine entirely" on a pizza either.

then I will not bring up the 'kimchi' pizza...

Nutty, it seems like your definition of pie is anything made with pie pastry, and that it's only pie pastry if you say so.

Mr. Kipling's apple pie has a shortbreadlike pastry I haven't seen outside his brand here.

Pie or not pie?

Please end, meeting. Please.

I may be having barbeque chicken pizza or thai pizza. Or maybe the garlic chicken one.

If it tastes good, I don't care what you call it, nor its original inspiration. *

* Except chili. That I have firm opinions on.

Oh dear. Chili.

Any Texans here to freak out about beans?

And LOTS of things taste good that are not pizza -- Thai food and barbecue chicken spring to mind...

If it tastes good, I don't care what you call it, nor its original inspiration. *

* Except chili. That I have firm opinions on.

Replace "chili" with "barbecue" and sarameg is me.

Best pizza I ever had was at this place: [link] It was a special just for that week with roasted sweet potatoes and onions on an olive oil base with just the lightest dusting of a cheese that was sort of parmesan-reminiscent, but stronger. The crust (thin) was to die for. Nom nom nom. Next time we go back I'm trying either the potato one or the chanterelles with truffle cheese.

I weep for poor Trudy and her benighted pizza ingredient ways that will forever bar her from enjoying a Greek pizza with feta cheese, spinach, garlic, and artichokes. (And kalamata olives, but those would be OK according to the pathetically sparse ingredient list above).

Other than those Giordano's paragons, I don't really like deep dish pizza. I prefer my crusts thin and crispy, preferrably with just enough mozzerella to keep the tasty tomato sauce from getting away. In contrast to my general carnivorous bent, I just don't like meat on a pizza at all.

Is Jilli around?