I’m slowly trying Fridays into pizza night. On the left is my wife’s standard pepperoni olive and a banana pepper. On the right is my first try pimento stuffed green, olive and sardine.
Again, the base cost is $2.77 for the base pizza, plus whatever the toppings are. I’m buying pepperoni at $2.99 for 3 pounds. You’d be lucky to get more than a couple of ounces on a February pizza. S. The sardines were free… all together you’re looking at less than $0.60 in toppings per Pizza.
Your pizzas always look fabulous, but I really want to introduce your wife to some better olives. If you ever get the chance to pick up some kalamata or ligurian olives, be sure to try them out, but you’ll probably want to reduce the quantity you add, because they have a lot of flavor.
Black olives are one of the food victims of industrial farming. It’s difficult to find the ones that are actually black from natural ripening instead of processing to look ripe, but they taste very different.
I’m not messing with her comfort food. But I agree.
I used to stock kalamata all the time but they haven’t been in the budget for some time.
Very fair, on both counts.