Bogan Pizza, Boutique Pizza

One of the things I love so much about pizza (aside from the delicious, delicious crust) is how versatile it is.

Case in point:

This cheeseburger pizza is probably the biggest bogan of the pizza world (though my frank & beans pizza might give it a run for its bogan money).  TVP soaked in Massel beef stock, soy sauce and vegemite to make it taste hamburger-y; sliced up dill pickles; American-style yellow mustard & tomato sauce instead of a typical pizza sauce; and piles of vegan cheese sauce.  This combination is messy, not terribly healthy, and probably listens to Jimmy Barnes while drinking beer in the driveway after work.  But it's so, so yummy.  It tastes like McDonald's - which is, admittedly, not something I want to re-create on a regular basis, but every now and then a certain amount of junk is required in life, I think.

On the other hand, this antipasto pizza is understated, and if it were a person would shop locally (even though it costs more!), drink organic wine, and host fancy-dress dinner parties every second month.  It was topped with no sauce - just olive oil & garlic; marinated artichoke hearts; sundried tomatoes; just-wilted spinach (from the garden, no less); roasted capsicum strips; and kalamata olives. 

Both, in isolation, would be annoying to hang out with.  The first, a bit boorish, the second far too wanky.  But since pizza crust is so amenable to being dressed up or down, I can hang out with both just often enough.

(Though when I told Andy about this post he just called me a promiscuous pizza eater...)