I used to work at a Pizzeria, when I was going to college. We had our choice of toppings, and could just about have anything you wanted on it.
The boss and I would sit down on a Monday night and just have a Cheese and Sauce pizza right out of the oven. It was exceptional. Now I go for Pepperoni. My wife likes more toppings so we do chop up Olives. Mushrooms, green peppers, red onion, Pepperoncinis, and sometimes just regular hot peppers diced.
We used to buy premade pizza dough and make our own, but now with the sales on the forzen ones it doesn't pay. I have found one that I really like and it is not bad. You get two 12 inch pies for 6 bucks, on sale. In fact we had some last night. Dellisio is the brand up here in Canada
The Blues is alright!
Guitars: 1968 Gibson SG, 2005 Gibson SG Standard, 2006 Gibson LP Classic Gold top, 2004 Epiphone Elitist LP Custom, 1996 Gibson Les Paul Standard. 2001 Epiphone Sheraton II, 2007 Epiphone G400.
Fender Strats: 1996 Fender 68 Reissue CIJ, 2008 Squier CV 50s, 2009 Squier CV 50s Tele Butterescotch Blonde
Amps: Blues Junior Special edition Jensen in Brown Tolex with Wheat front, 65 Deluxe Reverb reissue,1970 Sonax reverb by Traynor, Avatar Custom 2/12 Cabinet with Eminence Legend V1216 speakers,
2008 DSL100 Marshall Amp , Fender Super Champ XD,Fender Vibro Champ XD
Effects and Pedals: Fulltone Fulldrive II, Fulltone OCD, Fulltone Mini Deja Vibe, Fulltone Fat Boost, Dunlop Crybaby Wah, Boss DS1, Boss DD20 Giga Delay, Boss TU2 tuner, Boss BD2, Ibanez TS9 Tube screamer, Zoom 505. Radial tonebone hot british.