The solution to some weekday nights when the day is too busy followed by a high tea on crashing after the working hours, is pizza especially when the ready-made base is available and all you need are the toppings. For the record, although the flat bread pizza is credited to Naples of Italy around the 16th century, flavoured topping added to bread have been there since the development of farming of the primitive man.
Everybody likes pizza! It’s a quick and easy clean-up meal. Buddy Valastro
While the Ancient Greeks had their plakous (flat bread flavoured with toppings of herbs, onions, cheese and garlic), the ancient Persians baked flat-breads with cheese and dates while the Aeneid (a Latin epic poem by Virgil) tells of meals of round cakes (like pita bread) topped with cooked vegetables. Among the various suggestions made to the origins of modern pizza, pizzarelle (Kosher for passover cookies eaten by Roman Jews) and other Italian paschal breads are in the list. Yet the most widely accepted precursor of pizza was the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were added. Other varieties of flat-breads across the globe include the Chinese bing (a wheat flour-based food with a flattened shape), the Indian parantha, naan and roti (where toppings and mix varies) and Finnish rieska. Add on cheese, meat, vegetables and seasonings to make the French quiche or German zwiebelkuchen.
Pizza is a great segue into unfamiliar flavors – plus, you can pile on the veggies. Maneet Chauhan
In 16th-century Naples, the pizza was a galette flatbread sold in the streets and known as a dish for the poor people. Later it was replaced by oil, tomatoes and diverse toppings with cheese or mozzarella twining it. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. Initially pizza was mainly eaten in Italy and by emigrants from there. After World War II, as the Allied troops stationed in Italy came to enjoy pizza along with other Italian foods, it was brought out to the rest of the world.
Kids want to saute, to cut the pizza, to see how the ingredients come together. If you let them do the fun stuff, they’ll develop skills and interests that will stay with them forever. Guy
Today with a surplus of options and wide diversity of toppings available, it is no wonder that a whole month (October) has been dedicated to pizza. As they say, one things running through all the toppings is cheese that sticks together.
Ideas are like pizza dough, made to be tossed around. Anna Quindlen