They don't have to be pickled. We usually just slice up a fresh banana pepper for our homemade pizzas. Not too spicy but full of flavor. If you use pickled, I'd definitely get them dried as much as possible in a paper or kitchen towel first.

Two 9 foot pizzas??? Gao Jr. could eat for a month! :)
I'm definitely a "no pineapple" person with pizza. Fine for others though (unlike ketchup on hot dogs, which I can't tolerate).

I've had pickles on a cheeseburger pizza. I actually sneak them into all kinds of dishes. My wife made some kind of mac and cheese casserole a few weeks back, I forget if had ground beef or turkey or something else. I respected the process, but after the fact, diced up some pickles and got her to mix them into her serving, and she loved it. Sometimes that little bite of acid makes a big difference.

That looks amazing! Basically an open face pastrami sandwich.

I prefer “italian” or “Italian american” pizza - I’ve never wanted or ordered pizza unless it had tomato sauce or tomato, until I started having White pizza in Italia in 2006. I was hoping to see pickle with other traditional toppings.
I even like the personal deep dish pizza at airport eateries, esp ORD.

That's some pretty high quality food for an all inclusive hotel deal.

Lol...oops 9" pie. Actually he would only need room for one because he could eat the other the day they arrived.
Pepperoncini which is similar to dill pickles because of the brine goes great on any pizza so the pickles aren't that much of a stretch . The pastrami gets a little crispy like when prosciutto does on pizza.

Pepperoncini is great on pizza. But I always dry it out with a towel so the pizza isn't soggy.

It's probably just a Chicago thing, but here people like hot giardiniera on pizza (Here's a link for those who aren't familiar with it: ). It's packed in oil, so you have to drain it really really before adding it to the pizza. If anyone wants to try it, I'd recommend it on a sausage pizza, although it goes well with just about anything (except pineapple!). Add it between the sauce and cheese.

FYI...the Amazon prices I glanced at in the link are extremely high. I believe a 16 oz jar runs about $7-$8 in stores here, I'm not sure how available it is in other places. My brother and sister live in different states and had never heard of it.

Yeah, their restaurant food was pretty good. Their normal lounge is still closed, so they have 12 or so appetizers and 12 or so main courses.

I guess the rooms are pretty affordable compared to normal, a 1200 square foot suite was $140 a night all in. We bought some Marriott vouchers for about $50 a night, plus massages and a bunch of meal vouchers.

Mariano's (before Kroger took them over) used to have a white pizza that they made and baked for you that had mozzarella and prosciutto. After they took it out of the oven they would throw a handful of arugula on it and drizzle it with olive oil. It was delicious. Apparently, I was the only one eating it because it didn't last long. :(

In addition to ricotta,right?
I often put arugula on pizza that I make at home. It is actually fairly common to see out here in California in non-chain pizza places.

Lunch today: my favorite Brussels sprouts and chicken marinated in buttermilk and then coated in breadcrumbs and Parmesan cheese, then baked.

Are the sprouts marinated in buttermilk & breadcrumbs, baked etc, too or just the chicken?

LOL I came up with a workaround for Mexican pizza. I put a Totino's in the oven (garbage pizza, I know, but somehow it works for me) and then drizzle old el paso taco sauce all over the top. Reminds me of high school mexican pizzas I always bought an extra of when they were served.

I definitely love chili oil on pizza for spice and I spoon some on the pizza after it’s cooked... I haven’t tried any of the “Asian” chili pastes like Sriracha, korean red pepper paste, Thai sweet chili... I am just mixed about colliding these worlds. I’m the adorable mix of Costanza and Wayne knight (Newman).

Get some El Pato cans. Pretty good hot sauce, and a reminder of my grade school lunches.

Spicy tomato sauce with gochujang works very well. Thai sweet chili works with a BBQ chicken style pizza very well. I've been throwing together pizzas using Pillsbury's pizza crusts and they're not amazing but it takes the guesswork out of the dough process, which I find tedious. I also slice them up into longer strips before cooking and roll them up like a cinnamon roll with pizza ingredients.

Just the chicken. :D

maybe skip the buttermilk part but i think the sprouts would be good with the coating and then baked. Roasted Brussels sprouts are delicious....i think I have had them with parm at a restaurant .