Banana peppers

were always one of those unimportant toppings that few people ordered except when they went crazy on our “unlimited” toppings special. Not only that, but they just seemed weird; something about their radioactive yellow hue just screamed “secretly poisonous” to me.

But I am here to tell you that they are delicious!

Halfway between a pickle and a pepper, they are tangy and spicy at the same time. I have no idea how ours are prepared or where they come from. I suppose I could look on the box that our industrial-size bag of peppers comes in for some sort of ingredient list and country of origin (I would not be entirely surprised if every single ingredient we use somehow manages to work in high fructose corn syrup). Either way, they are delicious, and I can’t stop trying to think of ways to make their flavor even better.

Since I was just experimenting, I added them to my existing combination of pepperoni and spicy sausage, but I could hardly taste the spice of the sausage at all compared to the peppers. I’m trying to decide if I should keep them on top of the cheese as is standard (and maybe get the pizza a little more well-done to crisp them up a bit more) or hide them under the cheese with the other toppings to create juicy little pickled pepper surprises.