Capers on pizza

Last night I made pizza -- ham, bacon, and roasted bell pepper for William; eggplant, roasted bell pepper and capers for me; sauce-less eggplant, roasted bell pepper, ham, bacon and capers for Andrew. Gracious, that makes us sound picky.

I bought capers because they seemed like a foodie sort of thing. Did I know what they were? No. Did I know what they tasted like? No. But I had read the words "capers" and "pizza" used together in gourmet contexts before. What more did I need?

Newsflash? Capers aren't that tasty. I always had the vague idea that they were something like raisins. Newsflash? Not really. Well, maybe really sour, salty, pickled raisins. Mmmmmm.

Of course, now that I actually read about capers, I learn that maybe I should have washed them first. Who knew? I sure didn't. I still don't think I'd like them too much, though; they weren't dreadful. But they didn't really add anything I enjoyed to my pizza.

Let's count that experiment as a failure.