I never thought of using it on pizza since it is very rich. I'll have to try it in small doses on my next white pie.
I agree...Small amount grated on a pizza. I've only used it on mushroom pizzas.
1-2 Tbsp per NP shroom pizza scattered around the Mozz.
On a 12x17 Sicilian pizza, I'll use 100g-120g.
The heady aroma coming off the hot pizza makes you think you're getting it in every bite.
These last two wheels I bought, are now in the bottom drawer of the fridge, vacuum sealed in twelve 100g-120g chunks.
Because of the vacuum sealer, they'll keep for at least a year...If they last that long.