As a renowned expert in the field of Culinary Anthropology, I've studied the intricacies of anchovy-based culinary traditions. But have you ever stopped to consider the implications of anchovy on pizza?
Is it a topping, a condiment, or a form of existential crisis?
Some say it's a travesty, a blight on an otherwise perfect pie. Others claim it's a game-changer, the missing piece that makes pizza go from good to great.
But you, dear reader, are the arbiter of truth. We ask you: is anchovy on pizza a Topping or a Tragedy?
It's a topping, through and through. A delicate balance of salty, fishy goodness that adds a certain je ne sais quoi to an otherwise dull pizza.
But is it too much? Do we risk catastrophe or glory with each and every bite?
But what if we're not just talking about the anchovy as a topping, but as an integral part of the sauce itself?