Baked eggs are a breakfast tradition in our family but I don't know that many people make them that way, so guess they might be non-typical. We call them "shower eggs" because they bake for about as long as it takes to take a morning shower. If there are leftover mashed potatoes in the house, press a 1/2" layer of them in the bottom and sides of a greased custard cup. Then break an egg into the potato nest, season and bake it. Grated cheese or crumbled bacon can be mixed in with the potatoes. Beat egg whites until stiff, shape the meringue into nests, put an egg yolk into each nest, and bake them. Put some ground ham or cooked crumbled sausage into the bottom of a custard cup, break an egg onto it, sprinkle with chives and grated cheddar cheese and bake it.

Don't they have any customization options? Even if they don't, you can bug 'em. :) Send them an e-mail once a week, reviewing the choices. Be as nice as you can, and specific. E.g., "I really liked the orange chicken. The flavor was clean and vibrant. Not too sweet. The stuffed pork chop, however, was a bother to make and tasted like cardboard. It seemed cooked perfectly to temperature. Do you have any tips for improving it? Is there any way to opt out of the Trout Bracken? That was disgusting! The herbs were a poor complement for the fish and lemon made it worse!"

I was introduced to "Hawaiian" pizza in Vancouver in 1976 - I hated it then and still do. I do not like anything sweet on pizza, and pineapple is horrible because not only is it sweet, it is also soggy. I'm okay with the Canadian bacon, but hold the pineapple. I had always assumed that Hawaiian pizza was a [bad] Canadian invention. OTOH, I love Bloody Caesars, and I had those first in Vancouver. I make a lot of pizza style sandwiches using ciabatta bread or something similar, and I generally just make it Margherita style. I also make pizza style quesadillas using a flour tortilla and pizza toppings. I make these when I am eating alone - otherwise I make the pizza dough for 2 to 3 pizzas at a time. Everything I put on pizzas (plus more) has already been listed here, and I'm not terribly adventurous with pizzas. I have found that certain ingredients, such as mushrooms and bell pepper, need to be sautéed before adding, as they can make the pizza soggy. I prefer to grill the pizzas outside, and I have a pizza stone for our Big Green Egg, but I won't do that unless I am having a party, as a rule.

Raw egg would have me seeing spots, but I have made huevos rancheros (whole wheat) pizza, which is a natural considering it's usually on a grilled tortilla. Getting the eggs right is hard, but it's good. If it were planned ahead of time, rather than just fine, we can have pizza for breakfast, I would have put peppers or pepper sauce in the dough, as well as Mexican oregano (I don't do cilantro!) and maybe some ground corn. But for spur of the moment, it was fine as is. Keeping in mind that my crusts have home milled whole wheat flour, malted barley powder and good EVOO -- they have a lot of flavor compared to many white doughs which taste mostly of yeast and salt--my number one favorite is chopped broccolini and onions sautéed with crushed red pepper. SO good! I also like throwing a handful of wild argula (my favorite green and go to decor) on top of whatever else is on the pizza. It'll dry up crisp except for the part that's in the damp. You can put just about anything on a pizza that you can on a sandwich. I haven't done curry yet, but I think I'd use a curry white sauce for the sauce, or if I had leftover madras sauce that would be good but it's a big deal to make right and I wouldn't do it just for pizza which is supposed to be quick and easy, and no fruit. How will you do the clams? I don't have a lot of experience with them, but there's the San Francisco thing of white clam chowder served in a small sourdough boule, and the clams and bread are fine together. And there's that tomato-y clam chowder that could be deconstructed on a pizza. I don't think fried clams would be good at all, and remember, the clams will turn to rubber if they're overcooked, so you have to hit the sweet spot. They probably need to be cooked ahead unless you do a slow pizza, but just barely. I always think of zucchini when I think of clams, but that's probably something I've been served.