By John F. Di Leo - 
It was pizza night at the Di Leo household, and, yes, like any good entertainer, I take requests.
One for plain cheese, one for sausage, one for pepperoni and black olives. My bride gets mushrooms, black olives and jalapenos. I go all out, for myself: pepperoni, sausage, mushrooms, onions and red peppers.
Everyone eats something different, and that’s fine. That’s the point of pizza, in fact: there’s a good deal of variety here, tons of good options. It’s easy to get the impression that there are no limits; if the pantry is well-stocked, you could ask for anything, and individualize your meal as much as your little heart desires.
But that impression would be wrong. No matter how generous, how flexible, how talented or well-prepared the host, he cannot provide the impossible or the illegal. He is constrained by the definition of “pizza” and the laws of the land.
You can’t have it without a crust. You can’t have it without tomato sauce or cheese; it wouldn’t be pizza (flatbread, perhaps, but not pizza). You can’t order it topped with pills, or on a crust with marijuana kneaded into the dough, or made with cocaine mixed into the sauce. Illegal ingredients are not allowed, even if the audience were to unanimously request it. An honorable, law-abiding chef must cordially refuse any such request.
This may seem restrictive, narrow-minded, even unfair. Tough. Without such rules, cooking and eating would be dangerous indeed. There simply HAVE to be rules.