Despite every cafeteria pizza I ever ate being served with a mound of golden corn kernels, I never felt tempted to cross over into corn topped pizza territory. I think I read a statistic* that 9 out of 10 pizzas sold in Japan come with corn on top. And despite a whole country embracing the topping, and I am sure they are not alone, I can't seem to make the great leap into kernel topped pies. What say you Slice'rs, am I alone in this, way or no way?
*That's a bold faced lie, but seems like a passable number.
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