Pizza Quotes

Quotes tagged as "pizza" Showing 1-30 of 82
Rachel Vincent
“That's because Tod never brings anything but death and bad advice," I snapped.
"That's not true." Tod tried to grin, "Sometimes I bring pizza.”
Rachel Vincent, If I Die

Dora J. Arod
“My love is pizza shaped. Won’t you have a slice? It’s circular, so there’s enough to go around.
”
Dora J. Arod, Love quotes for the ages. And the ageless sages.

J.A. Konrath
“Sorry to hear about your Dad."
He shrugged. "He was seventy, and we always told him fast food would kill him."
"Heart attack?"
"He was hit by a Pizza Express truck.”
J.A. Konrath, Whiskey Sour

Cassandra Clare
“Really?" [Catarina] said when he opened the door. " Two years and then you come back and don't even call for two weeks? And then it's 'Come over, I need you'? You didn't even tell me you were home, Magnus."
"I'm home", he said, giving what he considered to be his most winning smile. The smiling took a bit of effort, but hopefully it looked genuine.
"Don't even try that face with me. I am not one of your conquests, Magnus. I am your friend. We are supposed to get pizza, not do the nasty."
"The nasty? But I-"
"Don't." She held up a warning finger. "I mean it. I almost didn't come. But you sounded so pathetic on the phone I had to.”
Cassandra Clare, The Fall of the Hotel Dumort

G.A. McKevett
“There's very little in my world that a foot massage and a thin-crust, everything-on-it pizza won't set right.”
G.A. McKevett

Cassandra Clare
“You called me and said you were home and wanted to go out for a pizza."
"I did? What time is it?"
"Time for pizza," [Catarina] replied.”
Cassandra Clare, The Fall of the Hotel Dumort

Amy Neftzger
“Those pizzas I ate were for medicinal purposes.”
Amy Neftzger

Aishabella Sheikh
“Christmas was definitely the best thing ever, even better than pizza. But instead of all her favorite toppings, Amitola was surrounded by all her favorite people.”
Aishabella Sheikh, Jungle Princess

Wayne Gerard Trotman
“You should use any cheese on pizza as long as it's 100% Mozzarella.”
Wayne Gerard Trotman

John Scalzi
“Having Monday be Pizza Day subverts the natural order of things.”
John Scalzi, The End of All Things

Rick Riordan
“The desolate rocky terrain, the bone-chilling dampness, the low moaning carried by the wind—they seemed too real to be just a dream. Real, and frightening. Somehow I had entered another world. I’d heard that eating pizza before bedtime can cause nightmares, but I didn’t think it could transport a person.”
Rick Riordan

Alain Bremond-Torrent
“If you were an Italian pizza, how would you consider a Portuguese one?”
Alain Bremond-Torrent, running is flying intermittently

Nitya Prakash
“Pizza burned the inside of my mouth and I don't really understand why the things I love keep hurting me.”
Nitya Prakash
tags: love, pizza

Meredith Mileti
“We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal.
The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments.
If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh.
On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling.
It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.”
Meredith Mileti, Aftertaste: A Novel in Five Courses

Marissa Meyer
“Oscar inspected the gun. He seemed about as enthusiastic about learning to use a new weapon as Adrian was.
'Come on,' said Adrian, raising his gun again. 'I'll buy you a pizza if you hit a bull's-eye before I do.'
Ten seconds later, he owed Oscar a pizza.
Adrian groaned.”
Marissa Meyer, Archenemies

Matt Goulding
“But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape.
The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“If you turn left at the next logging road, he said, and walk a quarter of a mile, you come to a dock on a lake, with an air horn hanging off it. You honk the air horn, and someone comes and picks you up in a boat, and they take you to this place where there's pizza and showers and cold beer!”
Lucy Letcher, Southbound

James Villas
“All I can say is the bubbling pizza tasted as spectacular as it looked, and I didn't even fool with fixin' a salad to go with it. Since Sugar and Spice were begging and whining, I picked off a few pieces of sausage and pepperoni and tossed them to the dogs while I kept watching Emeril roll out and stretch some dough and trying not to think about Vernon and Sally and the way they'd deceived me. What I really wanted to do was scream at Emeril that his dough was too thick and more like the Chicago style than the crisp classic Neopolitan one I was eating. But, instead, I finished munching on the slice, and looked at the meatballs and pieces of bacon and golden mushrooms and shiny olives and onions nestled in all the melted cheese on the next slice, and started nibbling on that one. By now, Emeril was chopping herbs while he sautéed onions and garlic in olive oil, and when I wasn't concentrating on him, my thoughts shifted again to Vernon and Sally, and the humiliating stunt they'd pulled on me, and how I'd really like to take my gun and blow both their brains out. Then I wondered why in hell Emeril would dog up his pizza with so much tomato sauce, and Sugar was driving me crazy begging for more meat, and before I realized it, I was sinking my teeth into a third slice loaded mainly with red peppers and sausage that had a wonderful fennel taste and telling myself how much better this pizza was than the one Emeril was fixin'.”
James Villas, Hungry for Happiness

James Villas
“So I march into this pizzeria, and smell hot cheese and basil and oregano and garlic and onions and maybe pepperoni in the air, and notice some youngsters and loud cowboys eating pizzas and drinking beer at wooden tables, and start studying all the scrumptious pies in the display case in front of the big oven. There's one with sausage and mushrooms and three cheeses, and one with bacon and charred peppers and black olives and shrimp, and another with tiny meatballs and broccoli and whole garlic cloves, and one called the Super Deluxe, with everything but the kitchen stove.”
James Villas, Hungry for Happiness

Matt Goulding
“Using a newspaper, sugar packets, and animated hand motions, Callegari reenacts the creation of the Trapizzino, a pocket of crispy dough that eats like the love child of pizza and tramezzino, Italy's triangular sandwich. Skeptics might see in the Trapizzino the sad pizza cone found on food trucks in the United States and beyond, but this is no half-hearted gimmick: crispy and tender, light but resilient, it is an architectural marvel of pizza ingenuity. Not content with traditional pizza toppings, Callegari instead ladles slow-cooked stews of meat and vegetables- tongue in salsa verde, pollo alla cacciatora, artichokes and favas with mint and chili- that perform magnificently against the crunch and comfort of this warm pizza pocket. "The best of old Roman cooking is like great ethnic food- slow-cooked, humble ingredients with big flavor.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

Matt Goulding
“The pizzas keep coming: parmigiana di melanzane, planks of eggplant mixed with tomato and Parmesan, roasted in the wood-fired oven until dense and sticky with flavor, then used to crown a pillow-soft disc of dough; la pinsa conciata, a poetic union of pork lard and fig jam and an ancient goat cheese once on the brink of extinction; calzone con scarola riccia, a featherweight shell of blistered impasto stuffed with wilted escarole and anchovy and a tickle of dried chili.”
Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“Pineapples without pizza is a sin”
Tyler O'Brien

“Pineapples and Pizza were made by Jesus's Son himself”
Tyler O'Brien

Conan O'Brien
“Just programmed my Alexa to order a pizza if I shout incoherently for more than 10 seconds”
Conan O'Brien

Meredith Mileti
“Jake takes the warm pizza from the oven, spreads it with a wedge of softened, oozing Taleggio, scatters a few slices of apricot, some prosciutto, and a handful of the arugula over the top. He anoints it with olive oil and a squeeze of fresh lemon. The combination is one of my recipes, and it's been a seasonal favorite at the restaurant for years.”
Meredith Mileti, Aftertaste: A Novel in Five Courses

Steven Magee
“It took several months of being on a gluten free diet before I started to see chronic fatigue reactions to pizza, tempura and fruit drinks that would last several hours.”
Steven Magee

“Freedom is the best pizza you could have.”
Josh Henderson

“Ann enjoyed baking and loved to cook, but the times when she didn’t cook, we would go out for a pizza. As far as I was concerned, the best pizzas were made in Portland, and the best Italian Grinders came from Brunswick. With all of the carbohydrates the two of us consumed, I have no idea why we didn’t bloat out and get fat, but youth was still on our side. Besides, we did get enough exercise.
The cardboard box I had struggled with in the blizzard was now defrosted. The ice had melted and the cardboard was wet and soggy, however the ingredients were still intact. Even the large bags of sugar and flour were still dry. Ann didn’t need a recipe and mixed the ingredients together professionally, using a large wooden spoon. She worked in the butter and thinned the mixture with the small containers of milk I had brought. Before long, the mixture was of the right consistency. She then poured the batter into a deep metal pan, and baked it in the oven at 350 degrees for 25 or 30 minutes.
It’s amazing how serious the two of us could be when it came to getting this kind of important work done. While we were at it, we also made chocolate chip and oatmeal cookies. Although Ann did most of the work, I was the hero when I returned to the ship with all the goodies. There was something to be said for having a beautiful girlfriend who also knew how to bake delicious cookies!”
Captain Hank Bracker, "Salty & Saucy Maine"

Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce.
Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue!
Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower."

"It's a dish renowned for its exceptionally deep and compelling flavors."
"Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!"
Yuto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]

There are four cheeses! It's a 'Quattro Formaggi' Pizza!"
"A 'Four-Cheese' Pizza? Well, duh. That's a standard pizza topping, even in Italy. There's nothing special or even unusual about that! So why the big reaction?!"
"Because the four cheeses were blended together and balanced with absolute perfection!
The deliciousness of most cheeses is rooted in their mellow richness and sharp saltiness. With those flavors as his baseline... he took four cheeses and balanced them so that their quirks and strengths play off each other brilliantly! That sharp, salty battle is a stark contrast to the thick sweetness of the shigureni beef- the gap between them creating a full-bodied and indescribably delicious flavor!
Then there's the texture contrast of the gooey cheese and the crisply fragrant crust..."
"And you can't forget the tingly bite of the black pepper sprinkled across the top. What a marvelous accent! All the various flavors blossom to their full potential inside the mouth, each making the salty cheese stand out more and more..."
We came out of the blocks with the bitterness of the artichokes...
then we jumped to the cynarine-boosted sweetness of the shigureni beef...
... and ended with a leap to a salty Quattro Formaggi Blend!

Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

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