Origin of the Pizza
The early Greeks were the first in learning the secrets of mixing flour and water. The dough would be rounded and flattened then heated over hot stones. The round flat bread found its' way to Italy. In the 18th century the flat bread was called "Pizzas". The pizza was an inexpensive meal and sold by vendors in Naples to the people. Keep in mind there were no topping on the pizza at this time.
Queen Margherita was much beloved by her subjects. In the latter part of the 19th century the King Umberto and Queen Margherita of Spain were touring Naples. Queen Margherita was curious about the flat, round bread that she saw many of her subjects eating on the streets. Her guards were ordered to bring her a Pizza bread. Queen Margherita loved the bread.
For her pleasure Queen Margherita summoned Chef Rafaelelle Esposito from his pizzeria to the royal palace to bake a selection of pizzas for court. Rafaelle made a special pizza for the Queen. Note the topping artist. The colors red, white and green which represent the colors of the Italian flag were the color scheme for the topping. The ingredients were tomatoes, mozzarella cheese and fresh basil. Rafaelel Esposito was the first to put topping on the pizza bread. This pizza was known as the Pizza Margherita and is known today in Naples and has spread through the world. Variations began to spread through Italy. Meat was introduced in Bologna and the Neapolitan pizza has cheeses, herbs and vegetables.
Pizza gained popularity in America and Western Europe after World War II. While Western Troops occupied Italian territories they were first introduced to pizza. Returning home to America and Western Europe the pizza became commercialized. We now have multiple variation of the pizza. The pizza has come a long way since the Greek creation. Discover Secrets from Inside the Pizzeria.
From pre-baking the dough for crispness to drizzling the finished pie with balsamic vinegar, this 30-minute recipe is full of flavorful tricks that have made it one of our most popular pizzas.
4 servings (serving size: 2 pieces)
1 (10-ounce) can refrigerated pizza crust dough
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 400 °.
Unroll crust dough onto a baking sheet covered with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400 ° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.
Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400 ° for 12 minutes or until cheese melts and crust is golden.
Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.
Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mix evenly over the pizza. Cut pizza into 8 pieces.
Provided by: Myrecipes