When I was little I, of course, being a child of the 1970s, watched "Sesame Street." And loved Ernie and Bert, who were no more gay than the Village People, He-Man & the Masters of the Universe, or a host of other totally not gay things from that era. But I digress. The point is, at some stage Ernie loved anchovy pizza. So I HAD to have anchovy pizza. Living in a town of under 1,000 in NW Wisconsin, this took awhile and, when I finally got one--you guessed it!--I hated it.
Flash forward 4 decades or so. Moving to Kentucky, I was surprised to find most local pizza places (i.e. not Domino's, Pizza Hut, etc--even though Papa John's is as local as can be, technically) have anchovy pizza. Like coffee or beer or Scotch, it is an acquired taste, but with some experimentation it is palatable on occasion. The trick is the pairing. Like sausage & mushroom or pineapple & Canadian bacon, the key to making anchovy pizza edible is to add black olives. I experimented with other combinations but at some point decided that anchovy and black olive is the magic balance (it's still not something I'd get every chance I could but it works, if that makes sense).
Well for Lent I did the...pescatarian version of "no meat" so I'm doing anchovy and black olive pizza (and, after a week and a half, already craving meat, but that's another story). Of course you can't just pop down to the supermarket and pick up an anchovy and black olive pizza. You have to get a cheese pizza and add toppings. 20--or even 5 years ago--this would've been sacreligious to someone of German heritage with OCD tendencies--you enjoy what is offered, you don't change it--but I've managed to change and grow. The first one was just a cheese pizza because I was still dialing in my Lent shopping list, but this week it was anchovy and black olive.
But since I'm fat now that I'm old, I have to fucking saw my frozen pizzas in half and save the other half for later (also because the perfect sized, best tasting frozen pizza is made by Unilever, who I hate like ass cancer of the ass and the non-Unilever option I've chosen keeps trying to "improve" its product by making it larger). Well the first half seemed to be lacking something so tonight I sawed off a slice of onion, quartered it and added it to the 'zza and I think anchovy, black olive, and onion is the way to go. But probably not mushroom. Mushroom would be a bridge too far.