I was going to discuss the merits of different pizza styles and toppings, but I got side-tracked by the discovery that in Iran, pizzas are now known as elastic loaves (via).
So, instead of yet another dull “I made this, then ate it” post, we’ll keep it to just the photo of my very-elastic loaf today:
Oh yeah, the beer was decent. A not-too-sweet pale ale with a hint of bitterness in the aftertaste. Slightly malty, slight hoppy. From the cutely named Otter Creek brewery.
Cross posted on akatsukieats.
akatsuki ra-ra-ra 
I prefer to call it glorified toast!
That brings back childhood memories of my dad making us “pizza” by smearing tomato paste on toast, and topping it with Kraft plastic cheese slices. Man, we thought that was da bomb.