The Pizza Topping That You Should Try If You're A Cancer

Who wouldn't love being in the company of someone who's sentimental, life-loving, and supportive? Add the quality of enjoying the simpler pleasures in life, and you've definitely got someone who everyone would gravitate toward — what we've just described is a Cancer in the zodiac, per InStyle.

Born between June 21 and July 22, Cancers belong to a fundamental water sign (via Allure), and it's represented by the crab. Just like a crab, Cancers can appear to have a tough outer exterior — shells — making them seem standoffish, but once you get to know them, you'd find out that they're actually really nurturing and sensitive.

According to certified astrologer Linda Joyce, a Cancer does not compute the concept of "separateness" and this nature in them propels them to make a group feel a sense of togetherness (via Women's Health). While looking at a Cancer's characteristics would likely shed more light on them, it's easy to see that sitting down for a meal with a Cancer is going to be a pleasant experience. So, if you're sitting down with a Cancer for dinner, what kind of pizza topping would they choose?

Try a classic pizza topping if you're a Cancer

Because of their sensitive and sentimental side that values simple pleasures, a Cancer is sure to enjoy a classic pizza topping like pepperoni and mushrooms, per Reader's Digest. Bonus points if the pizza crust is homemade.

While there is really no end to ideas and combinations when it comes to classic pizza toppings, some others that you can try include Margherita pizza, cheese pizza, mushroom pizza, and pesto (via A Couple Cooks). It also might be a good idea to throw in a self-care routine ideal for a Cancer before you start cooking to get you in the right headspace.

So, if you're looking for some homemade goodness and another classic pizza to try, why not try your hand at making a Chicago-style deep-dish pizza? This recipe from Taste of Home will help a Cancer's pizza dreams come true. For the pizza dough, you'll need 3 ½ cups of all-purpose flour, ¼ cup of cornmeal, ¼ ounce of quick-rise yeast, 1 ½ teaspoons of sugar, ½ teaspoon of salt, 1 cup of water, and ⅓ cup of olive oil. For the topping you'll need 6 cups of mozzarella cheese (shredded, part-skim, and divided), 1 can of well-drained diced tomatoes, 1 can of tomato sauce, 1 can of tomato paste, ½ of teaspoon salt, ¼ teaspoon each of garlic powder, dried oregano, dried basil, and pepper, 1 pound bulk Italian sausage, 48 slices of pepperoni, ½ pound of fresh sliced mushrooms, and ¼ cup of grated Parmesan cheese.

How to make a Chicago-style deep-dish pizza

Start by combining 1 ½ cups flour, cornmeal, yeast, sugar, and salt in a bowl. Leave that aside and heat the water and oil in a saucepan at about 120 degrees. Combine the heated oil and water with the dry ingredients and stir until the mixture is moist. Form a stiff dough by adding the remaining flour. Flour a work surface and transfer the dough there, kneading it until the consistency is smooth and elastic — this should take about 8 minutes at most. Place the dough in a bowl with grease in it. Let it rise (covered) in a warm environment until it doubles. It should take about 30 minutes (via Taste of Home).

Next, the recipe calls for punching the dough down, once risen, and splitting it in half. Roll each half into a circle of about 11 inches. Grease an ovenproof skillet (preferably 10 inches), and massage the dough onto the bottom and up the sides. Sprinkle 2 cups of mozzarella cheese on each flattened dough.

Now to make the sauce, combine the tomatoes, tomato sauce, tomato paste, and seasoning in a bowl. Pour 1 ½ cups of the sauce over each pizza. Divide the remaining ingredients in half — the sausage, pepperoni and mushrooms, mozzarella, and Parmesan cheese, and layer both pizzas with half each. Bake, covered, for about 35 minutes at 450 degrees. Finish off the recipe by baking for another 5 minutes, uncovered. You're ready to serve!