"Ah, yes, that would certainly put people off," Danny agreed with a nod. He glanced at the menu again, then added, "I'll have the house special with extra jalapenos, thanks. And a coke."
"Sure." Sergio wrote it down.
The girl moved her helmet to the side on the table and turned the menu over. "Two chicken, bacon, and pepperoni with barbecue sauce, please," she said. "And I'll have extra jalapenos as well. And…" She turned to the back of the menu for a moment. "A large sprite."
The questions I have:
What is Sergio's house special? I might want to duplicate it myself one of these days...
WHY pepperoni and BBQ sauce?
I could see chicken and BBQ sauce, maybe with additional bacon, as it's a reasonably tasty combination, though not one I'd choose to eat on pizza...but I'm having trouble understanding the reasoning behind adding pepperoni to that. Maybe it's like that other revolting food pairing that people rave about...that I can never remember because it's so terrible-sounding? (Not chocolate and hot pepper...that one is somewhat interesting.)
Deep dish pizza crust, with shrimp, garlic, crab, garlic, fake crab/lobster, garlic, olive oil and herbs for the sauce, garlic, a bit of onions, and fresh mozzarella cheese.
Aside from the fake shellfish, sounds pretty good (assuming the shrimp isn't over-cooked into rubber). Fake crab and lobster seem to be a migraine trigger for me...flavor-wise, however, it's fine.
I was with you right up to the real crab bit; in my experience, fake crab is much tastier than the real thing.
Depends on what kind of crab...and whether any spices are added.
Typical fake crab is usually Alaskan pollock, at least in the US. It's the other stuff added that's potentially a problem for me...
Frankly, chicken can be a pretty good substitute for crab, at least when not mixing it with other seafood. Mom has a recipe that's a lot like a crab cake but uses chicken...much cheaper than using real blue crab (if you can't catch your own) and very nearly as good.
Hot pineapple on pizza is horrible.
On savory pizzas, yes...the acid helps cut the grease from the meat, but as the pineapple typically caramelizes during baking it ends up too sweet. A dessert pizza (like a pizza-form Pineapple Upside-Down Cake, for example) could be pretty good. Well, if you like dessert pizza anyway. IMO the crust is usually too tough for a dessert on thinner pizzas, or doesn't hold up well enough. I don't think I've ever seen a deep-dish dessert pizza...
In general, I'd say that hot pineapple only really works in certain circumstances...when cooked with a ham (sweet & salty), made into a hot pineapple sauce for e.g. sundaes (or used for other desserts), and sometimes in Americanized Chinese restaurant sweet & sour pork/chicken/whatever, particularly when only added to the red sauce. Fresh pineapple grilled on its own is also a very tasty dessert, particularly if the pineapple was a bit unripe. In every other circumstance I can remember encountering hot pineapple, cold pineapple would have been better.
Personally I am fine with having Pineapple on my pizza (ham, pepperoni & pineapple... lovely) but the one thing I truly object to is olives; they do not belong on pizza, they do not belong on food, disgusting things.
The olives you usually get on pizza (at least in the US) are the cheap commercial green or black olives, and I have to agree that they are not very appetizing. I'm more likely to put up with black olives than the green...and usually only in salads with feta cheese or a Greek/dill vinaigrette.
Even though you don't like olives, if you like dill pickles or cornichons, you may want to try Kalamata olives if you haven't yet (in red wine vinegar, especially). They're pretty good, and don't really taste like generic green or black olives. On the other hand, I use olive oil frequently, so YMMV.
Hmm...autocorrupt wanted to call cornichons "unicorns" for some reason...