0_Wizard
How do you feel about pizza? I love it topped with tons of vegetables, sometimes without cheese. 
It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese.
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Pizza
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List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese. The term "pizza" was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular and common in many areas of the world. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Argentine cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) with and very small inflows (mainly in border areas), Indigenous, within the wide scope of agricultural products that are abundant in the country. Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond "asado" (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
Ive actually been really into anchovies pizza recently
0_Wizard
I haven't had anchovies in such a long time. They add a nice flavor! I read somewhere that there are actually 144 species of anchovies! 
There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans.
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Anchovies as food
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Anchovies as food
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt.
Anchovy
An anchovy is a small, common salt-water forage fish of the family Engraulidae. The 144 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be sensory in nature, although its exact function is unknown.
Salade niçoise
Salade niçoise (), la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many famous chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all." It can be served either as a composed salad or as a tossed salad. Freshly cooked or canned tuna may be used.
Myeolchi-jeot
Myeolchi-jeot () or salted anchovies is a variety of "jeotgal" (salted seafood), made by salting and fermenting anchovies. Along with "saeu-jeot" (salted shrimps), it is one of the most commonly consumed "jeotgal" in Korean cuisine. In mainland Korea, "myeolchi-jeot" is primarily used to make kimchi, while in Jeju Island, meljeot (; "myeolchi-jeot" in Jeju language) is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality "myeolchi-jeot". "Myeolchi-jeot" () is a compound of "myeolchi" (), the Korean word for anchovy ("Engraulis japonicus"), and "jeot" (), the word meaning salted fermented seafood.
Nice
Nice (, ; Niçard , classical norm, or "", nonstandard, ; ; ; ) is the fifth most populous city in France and the capital of the Alpes-Maritimes "département". The urban area of Nice extends beyond the administrative city limits, with a population of about 1 million on an area of . Located in the French Riviera, on the south east coast of France on the Mediterranean Sea, at the foot of the Alps, Nice is the second-largest French city on the Mediterranean coast and the second-largest city in the Provence-Alpes-Côte d'Azur region after Marseille. Nice is about 13 kilometres (8 miles) from the principality of Monaco, and its airport is a gateway to the principality as well.
Fish sauce
Fish sauce is a condiment made from fish coated in salt and fermented for weeks to up to two years. It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese cuisines, although it has become embraced globally by chefs and home cooks for its savory umami flavor. Soy sauce is the vegetarian answer to fish sauce, and, where soy has not grown well, fish sauce usually takes its place as a salty all-purpose seasoning. Fish sauce is added to dishes during the cooking process as well as being used as a base in dipping sauces.
Nasi lemak
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan. "Nasi lemak" can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with "nasi dagang", sold in the Malaysian east coast states of Terengganu and Kelantan, although both dishes are often served for breakfast.