A Brief History of Pizza: The Dish that Conquered the World

Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.

The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.

In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.

Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.

A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.

At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.

Pop-Up Pizza Casserole Recipe

Ingredients:

* 1 1/2 pound Hamburger

* 1 cup Onion; chopped

* 1 cup Green pepper; chopped

* 1 clove Garlic

* 1/2 teaspoon Oregano

* 1 dash Salt

* 1/2 cup Water

* 1/8 teaspoon Hot pepper sauce

* 1 package Spaghetti sauce mix (1.5oz)

* 1 cup Milk

* 1 cup Flour

* 1 tablespoon Oil

* 2 Eggs

* 1/2 teaspoon Salt

* 7 ounces Monterey Jack or Mozzarella cheese slices

* 1/2 cup Parmesan cheese; grated

Directions:

Pre-heat oven to 400 f. In large skillet, brown hamburger and drain. Stir in onion, green pepper,

garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min

stirring occasionally. In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add

flour and salt; beat 2 min or until smooth. Pour hot meat mixture into 13x9 pan; top with cheese

slices. Pour batter over cheese, covering filling completely; sprinkle with Parmesan cheese. Bake

at 400 f for 25-30 min or until puffed and golden.

Polenta Pizzarina Recipe

Ingredients:

* 2 quarts water

* 2 cups polenta *

* 16 ounces soy mozzarella cheese *

* 1/2 teaspoon dried chili pepper flakes

* 1/2 cup vegetarian pizza sauce

* 2 large, not-quite-ripe tomatoes, rinsed

* 1 large green pepper, rinsed and de-seeded

* 12 ounces box mushrooms, wiped clean

* 1 tablespoon Italian or pizza seasoning

* non-fat cooking spray

Directions:

Preheat oven to 350F. Put water in a large pot or Dutch oven and bring to a boil over high heat.

Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta

while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta

every few minutes to avoid lumps and prevent schorching. You may want to partially cover the pot

with a lid as the polenta tends to start spitting as it thickens.

It should take about 20 minutes for the polenta to become as thick as porridge. In the meantime,

finely chop the green pepper and slice the mushrooms and tomatoes. Heat some non-fat cooking

spray in a frying pan, add peppers and mushrooms and saute a few minutes over medium heat

until the juices have been released. Drain off excess juice.

When the polenta has thickened, turn off heat and stir in half of the grated soy mozzarella and all

of the dried pepper flakes. Transfer the polenta to a 10" by 15" rectangular glass or stainless steel

oven pan and spread out evenly. Let cool for 15 minutes while you take a break. When the polenta

has sufficiently cooled, spread the pizza sauce evenly over the top, followed by the tomato slices,

green peppers and mushrooms. Sprinkle remainder of the soy mozzarella on top of the vegetables,

followed by the Italian seasoning. Place dish in oven on lower rack and bake 15-20 minutes until

heated through and cheese has melted.

Pizza With White Beans Prosciutto And Rosemary Recipe

Ingredients:

* Cornmeal for dusting

* 12 ounces Whole-Wheat Pizza Dough or other prepared dough

* 1 cup canned cannellini beans, rinsed

* 1 tablespoon extra-virgin olive oil PLUS"PLUS" means this ingredient in addition to the one

on the next line, often with divided uses

* 1 teaspoon extra-virgin olive oil

* 1 tablespoon chopped fresh rosemary

* 1 clove garlic, minced

* 1/4 teaspoon crushed red pepper

* 2/3 cup prepared marinara sauce or Basic Tomato Sauce

* 1/2 cup freshly grated Parmesan cheese, divided

* 2 ounces thinly sliced lean prosciutto, diced

* 1/2 cup diced red onion

* Freshly ground pepper to taste

* 1 1/2 cup lightly packed arugula leaves, torn

Directions:

Place a pizza stone or inverted baking sheet on the lowest oven rack preheat oven to 500°F or

highest setting.

Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Combine beans, 1

tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat.

On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan.

Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

Spread sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1/4 cup Parmesan. Spread

the bean mixture on top. Sprinkle with prosciutto and onion. Top with the remaining 1/4 cup

Parmesan. Grind pepper over the top.

Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the

bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve

immediately.

Pizza With Fontina Artichoke Hearts And Red Onion Recipe

Ingredients:

* 1 pound Frozen white bread dough; thawed according to package directions

* 2 tablespoons Olive oil; divided

* 2 tablespoons Wheat bran or cornmeal

* 1 clove garlic; chopped finely

* 1/2 medium Red onion; thinly sliced

* 1 package (9 oz. size) frozen artichokes; thawed

* Salt

* Freshly ground black pepper

* 1 cup shredded Fontina cheese

Directions:

Drain and slice artichoke hearts. Preheat oven to 450F. On lightly oiled baking sheet, press chilled

dough into 9 x 12 inch rectangle, crimp edges to form a rim. Brush with half the oil. Evenly

sprinkle with bran or cornmeal; press lightly into dough. Sprinkle with garlic. Arrange onion in 1

layer over dough; top with artichoke hearts. Drizzle with remaining oil.

Lightly season with salt and pepper. Evenly sprinkle with cheese. Do not let dough rise. The pizza

may be held briefly in the refrigerator before baking. Bake 15 minutes or until crust is golden

brown.

Pizza With Pork and Peppers Recipe

Ingredients:

* 1/2 teaspoon oregano

* 1/2 teaspoon salt

* 1/2 teaspoon garlic powder

* 1/8 teaspoon pepper

* 1 (1-pound) pork tenderloin, cut in 1/4-by-3-inch strips

* 1 cup thinly sliced onion

* 1 tablespoon olive oil

* 1 red bell pepper, cut in thin strips

* 1 green bell pepper, cut in thin strips

* 1 Boboli pizza crust

* 1 cup bottled tomato pasta sauce

* 1 cup shredded reduced-fat mozzarella

Directions:

Preheat oven to 450 degrees. Combine the oregano, salt, garlic powder and pepper in a bowl. Add

pork strips and toss until the seasonings adhere to the meat. Add the onions and toss. Heat the oil

in a large nonstick skillet. Add the pork and onions and cook, stirring, 3 to 4 minutes, until the

onions are slightly softened. Add the peppers to the pan and cook, stirring frequently, another 3

to 4 minutes, or until the pork is barely pink. Place the pizza crust on a cookie sheet. Spread the

tomato sauce over the crust, leaving a 1-inch border around the edges. Place the cooked pork and

peppers over the sauce and top with the shredded cheese. Bake for 10 minutes, or until the cheese

is melted and the crust warmed through.

Pizza Santa Fe Style Recipe

Ingredients:

* 1 (12-inch) pizza crust, ready to bake

Sauce

* 1 1/2 cup lightly packed cilantro leaves

* 1/2 cup lightly packed parsley leaves

* 2 cloves garlic

* 1 jalapeno chile, halved, seeded

* 1 scallion, cut in pieces

* 1 tablespoon lemon juice

* 1/2 cup olive oil

* salt and freshly ground pepper to taste

Topping

* 2 Anaheim or mild green chiles, roasted, peeled, seeded, cut into strips

* 5 tomatillos (or substitute green tomatoes), husked, rinsed, sliced

* 4 small plum tomatoes, sliced and drained on paper towels

* 1 small red onion, thinly sliced

* salt and freshly ground pepper

* 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried

* 2 cups grated jack cheese

Directions:

Combine all sauce ingredients except salt and pepper in a food processor or blender. Puree until

smooth. Add salt and pepper to taste. Preheat oven to 450 F. Place pizza crust on a large baking

sheet. Brush the shell with the sauce. Arrange strips of chiles, radiating out from the center.

Arrange slices of tomatillos, tomatoes, and red onions in between. Sprinkle with salt and pepper

and oregano. Top with grated cheese and bake for 5 to 10 minutes, until edges are crisp, and serve

hot.