I’m at work and I just ordered a pizza rucola and a green salad with italian sauce from the pizza delivery man. ahhh…
A year or so ago the best pizza place in Houston opened just around the corner from me, Maui](http://www.mauibrospizza.com/%22%3EMaui) Bros Pizza. Their deep dish Chicago with mushrooms and Canadian bacon is simply divine.
The founder is the co-founder of what used to be my favorite pizza joint, and still pretty freakin’ amazing, Star Pizza.
When I was a kid, we lived in Duarte/Calif, when we went to a pizza parlour it was always:
hahaa..I once remember, my grandparents from Switzerland visited us, we went to Shakey’s and my Grandpa liked beer. He wanted a dark beer and got Rootbeer! Not something you get in Switzerland. You can imagine his expression..
Root beer can be a bit of a surprise to anyone’s palate. 
There used to be a popular pizza chain, Mother’s Pizza, which has since disappeared. We ordered one night and waited, and waited … and waited. I called a server over (they had changed shifts and the original server was gone). The second server left and came back from the kitchen about 10 minutes later. The cook recognized that he had missed our order altogether, but promised that if we would wait a bit longer he would make us the best pizza we had ever had. Curious, we agreed to wait, and it was, indeed, one of the best pizzas we had ever had. It wasn’t about quantity of ingredients, it was about quality. The cheese blend was excellent, and it was cooked to a golden brown on top.
This leads me to suspect that there is a lot more known about what could be a great pizza versus what is normally served. For instance, I love the sauce at Pizza Hut, but the cheeses are getting scantier all the time, and are mostly some soft, tasteless muck. Many of the other chains around here seem to be going totally with softer, tasteless cheeses, too. I sometimes wish I knew more about what goes into great tasting food so I could get it made the way I want every time.
djm
Brick Oven Pizza, Main St. Vancouver. Yum!
I’ll have mine with alder-smoked chicken and pine-nuts.
For a moment there, until my brain processed ‘rucola’ into ‘arugula,’ it looked like a dandelion pizza! …reminded me of being served a cicoria (chickory) salad in an Italian-American home…arrgh, so bitter.
Is that prosciutto beneath the greens? Yum.
I think it is. this wasn’t my pizza. mine was without the prosciutto. 
Why would anyone want dandelion leaves on their pizza?
Besides, no one and I mean NO ONE makes better pizza than my wife!!!
Pizza? there’s a pizza place every half mile around here.
My favorite is Mario The Baker… 2 blocks from my house. They have been in operation since 1969.
Hurry up.. it will all be gone!
While the leaves on Amar’s 'za do look disturbingly dandelionesque, he has stated that it is, in fact, arugula; as our Amar has established his credentials as a gourmand (though I still feel the prosciutto wouldn’t have hurt) I’m confident he didn’t choke down a weed-covered pizza.
A ringing challenge has been issued; as we all know that Amar’s obsession with pizza is world-wide in scope…hmmm… might be an interesting scientific experiment to ship Amar an Idaho pizza, hot and freshly baked, airmail in an insulated box… Let the games commence.
If you don’t feel like eating authentic Italian pizza… there’s always the frozen foods section of the grocery store.
Eight display cases of the stuff??
HEAVEN!!!
As far as the challenge goes, the fastest ANY package can be gotten out of the Buhl/Twin Falls area is two days and would cost big $$$$$ to boot.
In other words, you will just have to take MY word for it.
Mmmm! Time for dinner!
Let’s see . . . flour tortilla, sliced tomatoes, smoked provolone, a sprinkle of basil, and a drizzle of olive oil ought to do it.
Amar, I hope they gave you a discount for spilling your salad on the pizza.
At first I read it as “Pizza ricola” - well, hey, Amar is Swiss, right? (or is he Swedish? No, Swiss I’m pretty sure… I mean, they’re pretty much the same anyway)
And now I’m wondering what “green salad with Italian sauce” is like.
Roger
I did, too, Roger. Got an instantaneous mental impression of a yodeler delivering hot, herbal, mentholated . . . pizza.
When I saw the photograph, I tried to figure out which herbs exactly those were on top of it.
Dale, you need to put the “eye rolling” smiley back. I need it.
yummmmm but wondering why nobody mentioned the homemade, sourdough type pizza…if you have once tried them you NEVER will look back get the basics right then move on…
berti
History and Lore
In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils. On another interesting note, > Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.> (italics added)
from http://www.gourmetsleuth.com/arugula.htm
Okay. Now I get it. You go, Amar!!
Roger
All of you, STOP! I have had exactly 1, (one) piece of toast to eat since 7:00 AM and now I’ll have to go out and spend a fortune for all this good stuff to eat.
I forgot to take my lunch with me to work today. What a moron.
What? Want a Moron to make you pizza? Here ya go .
http://pascal.moron.free.fr/rec/recette174-pissaladiere.html