Gosh! Really? 1905, you say? Who knew? 
- It is not a hill.
- I have not decided to die on it.
ETA And then there’s pie charts… 
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A flan is not made with a pastry base. That said flan is a type of egg custard, and as such custards can be prepared with a pie base. I would still consider pumpkin to be a pie, not all pies need to be lidded
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You are wrong. The blessed Delia’s recipes for flans require a pastry base.
(Although the taxonomy of tart/flan/quiche is perhaps sometimes moot.)
ETA - see? I said it should go on that list.
I won’t pick that one up and run with it (I could, but we are already too off-topic), but my pet hate in UK pub grub terms is ‘pies’ which arrive in a china container with nothing but a puff pastry lid. They are also not proper pies. It has become so bad I have to ask every time and unless there is a pastry container I’ll pass.
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Food taxonomy is a fools errand.
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Is a bread bowl soup a sandwich?
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And surely the reason why pineapple was so wrong before.
Well, if it is, it must surely be an ‘open sandwich’.
But in general it is not a sandwich unless one can hold it in one’s hands and eat it as one wanders around. I suspect the abomination of which you speak may not qualify.
But at what point in history did pies become round? Like, “pie are squared”?
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In Pre-internet days I had no idea people didn’t like ham and pineapple pizza. It was the default pizza growing up.
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(Checks username - Drhaggis)
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You got me. All foods are variations of Haggis, just with different ingredients and cooking methods.
[edited to be funnier]
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As I stated a number of times, Pizza, in its modern Italian incarnation is a food that Americans brought back to Italy (I’m some sort of heretic too), so 99% of the pizza cult is bullshit.
That said, I tried pizza with pineapple and really did not like it, but mostly due to the contrast between tomatoes and pineapple: the both have an acidic taste, but they do not marry. Once tomato is removed, it might be OK.
Note that I’m a lover of sour-sweet tastes, quite a minority in Italy.
I still pine(not apple) for the “lingua in dolcefforte” my grandma used to prepare (just for me and my uncle, of the whole family): ox tongue (lingua), stewed with chocolate (dolce - sweet) and vinegar (forte - strong).
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I see what you did there!
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Pizza is not a pie. Chicago deep dish is a casserole not a pizza. Pizza casserole perhaps.
Jets deep dish(Detroit-style aka Sicillian-style) with pepperoni, pineapple and banana peppers is delicious. Will have to try that pineapple with jalapeno idea. Thanks for that!
Ah, so it may not be the pineapples that are upsetting people, but that it’s being called a “pizza Margherita” (which explicitly has a limited set of ingredients that include tomato sauce), when it actually isn’t. That seems like the sort of thing that is more likely to upset purists than fruit, given the non-traditional ingredients I’ve had on pizza in Italy and how encompassing the term is.
It could be, though. The term “pizza” has historically encompassed certain sweet dishes using dough made with butter, i.e. pastry, for at least 400 years.
To which we must also add tartes, tortas and galettes (and even cakes, gateaus, tortillas and pizzas…), some of which have very precise meanings in their original food traditions (though they may be both highly specific and unrelated dishes) but are being used willy-nilly outside it, and others that were always a bit loosey goosey. (And sometimes both - Americans favor the Dutch traditional usage of “flan,” whereas the English take after the French…)
Doubly so when talking about terms that have been in use for a long time and/or have crossed cultures. Which is… most of them, really.
Gotta define “soup,” first of all…
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Enkwife and I celebrated our 30th in Italy last September (we were betrothed as zygotes, I swear!). Rubbed Punchinello’s nose (right outside the Sobrillo location!) for good luck. The pizza at Sobrillo’s was AMAZING! Pizzeria de Antiqua Michelle was also revelatory (but only 4 types and no wine? sigh)
I got a Ooni pizza oven during COVID and it has changed my life in so many ways. Starting to get pro gigs now but need to be licensed and insured.
I’m fine w pineapple on pizza (roasted/carmelized? yum!) A real crowd pleaser is the indian lamb pizza with cilantro (fight me cilantro haters!) Super easy cheat: buy the frozen lamb vindaloo from Trader Joe’s for the lamb and sauce, heat in micro and then slather on pizza. Top w some cilantro & pickled red onion for extra color and some acidic pop. mmmmmm
Despite hiking 10 to 20km per day I still gained about 1kg (wine at lunch and the food is so f’ing amazing)
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They’re abbreviating “pot pie,” which personally I still think should have a bottom crust, but it is a long-standing standard usage.
Food taxonomy is a fools errand.
Yes, as is trying to define any category word outside of some technical jargon in math or the hard sciences, but only if you’re trying to define binary categories. It’s very reasonable to define a quantitative 0-100% metric of pie-ness. Double crust apple pie has 100% pie-ness. Crumb topping apple pie around 95%? Pot pie with no bottom crust has maybe 30%? Pizza around 50% depending on style?
I suspect most people mostly agree (or would, after some discussion) on the ordinal ranking of examples in any such metric, and mostly only disagree on where to draw a line on whether to actually use the word in real life.
Note: it bothers me that this isn’t a standard thing people think, because at some level this is just what category words in common usage are. Words have uses, not definitions. The definitions come later, post-hoc.
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