A gallery of local pizza (I ate)

 I don't always  take pictures of pizzas I eat - well, that's a lie, I tend to take pictures of most stuff I eat but my point was that when I bother with picking out the good ones and uploading - then I also love sharing (i.e. making people jealous).

Don't be shy, drool away!

Pepperoni with BBQ sauce on the right, eggplants on the left

Super thin crust pizza, topped with green olives

Tomatoes, cherry tomatoes, basil leafs, fresh rustic mozzarella

Two slices of pizza with olives, one with mushrooms, lots of dry galic powder

Huge olds chool slice, incredibly rich with sauce and cheese

This pizza was amazing while it was how, but then all of a sudded it went bad on us

Mushrooms and NY hot pastrami

Corn, pineapple and eggplants are all great pizza toppings

A slice of Sbarro is a slice of life

A thin crust pizza with arugula as a topping and then more cheese over the arugula

Pepperoni Dominos, a true classic when delivered properly 

Two slices of USA pizza, one of the true old timers in this area, amazing taste

Portabello mushrooms make an excellent pizza topping and a good sustitute for meat

All pepperoni and half corn with extra cheese - It's hard to say no to free toppings

A non triangular pizza but it was the biggest slice on the tray so I took it

MOAR pepperoni with BBQ sauce, cos it's just that good

Cherry tomatoes, green olives and mushrooms

Double cheese pepperoni with corn again, cos when I'm offered more - I accept

Mushrooms, tons of garlic, middle of the night

 Dominos pepperoni pizza from the fridge I took to another level with double pepperoni & triple cheese & Sriracha on top

Hope you enjoyed this little pizza gallery, I sure did.

All of the images and pizzas originate in Israel, mostly in Tel-Aviv (but not all), if you're traveling the area and in need for some pizza or just random food tips - you can contact me via the comments.

Anyhow, I'm off to grab a bite, all these pics made me a tad peckish.

Worth mentioning:

The last slice, the one I personally upgraded - the second layer of pepperoni was veal with a black & white pepper crust, and the other cheese was goat gouda.

Also, I really love how Sriracha sauce loses some of the bite when it's heated and goes kinda smoky and sweet even.

I call it "Big Nasty"

Behold my unholy creation, yesterday's midnight's snack, a festival of cheese, condiments and bread.

I call it "Big Nasty". 

The name is rather justified but it tastes great. See below the image for details and ingredients.

Allow me to list the ingredients in order of appearance from left to right:

• Nutella + cheese
• BBQ sauce + cheese
• Horseradish sauce + cheese
• Pickled ginger + cheese

The cheeses are a mix between Gouda and Gilboa, the bread is a seeded type, with a nice crunchy crust.

On the whole, the sandwich was an amazing mixture of flavors that did the job quite nicely. The sweetens of the nutella, the aroma and smoky flavor from the BBQ, the  flavor and punch from the horseradish sauce and above all the ginger that added a hint of vegetable with a dash of pickle.

Sure, this might seem to be a bit over the top, but this is a kind of sandwich that one makes with what's found in the fridge, when stricken by unspeakable hunger.

Tell me if you like the idea of it, do tell me if you try and make one of your own. 

Food porn: all kinds of good

Lots of corned beef, a slice of aged goat gouda cheese, some BBQ sauce and a tad of sweet mustard. It was simple, delicious and since both the meat and cheese were at room temperature - they just melted in my mouth.

- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -------------- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -

Argentinian style rib area beef.

It was soft and juicy, with one side covered in fat that sort of melted upon touch but was also fun and crispy in some bites. You can see the rib bone on the bottom.

- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -------------- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -

Fava beans over white rice. They're cooked with crushed tomatoes and lots of confit garlic cloves. This was easy to make and a pleasure to eat.

- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -------------- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -

A slice of pizza I grabbed at some remote location. It was amazing, with this old-school flavor to the sauce, and the cheese was creamy and soft in a manner I've yet to encounter.

- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -------------- - - - - - - - - -- - - - - - - - - -- - - - - - - - - -

Open pit asado style BBQ chicken. It was a smoky heavenly deliciousness. There was some rub involved but it wasn't really coated in a way that traditional American BBQ is.