It did, until one by one we learned to get used to green olives. One of my friends claims to be a convert to green olive pizza. As for me, it's not my favorite, but I'll eat it. My friend's brother-in-law is a chef and his wife doesn't follow brother much, but she did pick up an awesome (but time consuming) pizza crust recipe. We had a couple evening hangouts where we would each make our ideal personal pizza with this awesome dough. We don't don't do this dinner parties anymore, but sometimes I will still make a DIY pizza (I'll just buy a crust rather than make one from scratch). One of the biggest differences with making your own pizza versus buying one is proportions of ingredients. For my personal preferences, I find a few green olives perks up a pizza, but a lot of them overpowers a pizza. Except for pepperoni (or salami, and pepperoni is a ultimately subset of salami), I guess I tend to use a light hand when I apply pizza toppings. I will accept almost any pizza topping but if it doesn't also have pepperoni or some other salami variant, I will probably say no unless I'm really hungry or I'm trying an unorthodox pizza at a fancy restaurant (Thai chicken pizzas are surprisingly good).
An oldy but a goody But I think I can one update this for 2024. Maybe a little wordy, there are a lot of options, but this seemed the most situation relevant.
...that isn't that bad. Use the broom to sweep it into the dustpan, then dump it in the sink. It is only a mess if you let the ice MELT!