[Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] [Tag] I used to think so until I had a Canadian Bacon and pineapple pizza. And you are talking to a NYer whose favorite topping is none. Here, where really good pizza exists, you don't need to disguise what you are selling as pizza by throwing a lot of other ingredients at it.