View allAll Photos Tagged PIZZA,
All kind of cool topping on this one. This is my new favorite pizza. Tuna, olives, shrimps and stuff.
pizza photo supports a post made to Things Wot I Made Then Ate. Drop by sometime and check out the place.
It's the second dough of the batch, a little harder to work with. Red sauce with salami, mushroom, olive, red peppers. Topped with home dried red chili pepper and chives, oregano, thyme, rosemary, and basil from the garden
Or should I say pizza from leftovers...On number one, Pancetta, prosciutto, pesto, and feta. On number two, sausage, peppers, onion, and mayo.
They were grilled on the last flight of my pizza stone. It finally cracked through. Off to Lowe's for another!
toppings: Yves fake pepperoni, mushrooms, spinach, mozzarella cheese balls, and shredded mozzarella cheese, homemade tomato sauce with thai chilis, garlic and onions. The thai chilis did the trick.
#1 for this year, anyway. I enjoy making these succulent dish gardens, or "succulent pizzas". I plant them in terra cotta saucers of various sizes, mounding the soil up several inches and using rocks here and there to help hold everything in place. I experimented with a bottle in this one... a little "found art" if you will. (I'm obsessed with glass bottles this year, so until I get my bottle tree up, I'm finding other ways to use them.)
The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18th century it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza was born. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.
Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. Pizzerias keep this age-old tradition alive today. It is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands outside the premises. Antica Pizzeria Port'Alba in Naples is widely regarded as the city's first pizzeria.[5] It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830. It still serves pizza from the same premises today.
A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, père in his work Le Corricolo, Chapter VIII.[6] He writes that pizza was the only food of the humble people in Naples during winter and that "in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies."
The Neapolitans take their pizza very seriously. Purists, like the famous pizzeria “Da Michele” in Via C. Sersale (founded 1870),[7] consider there to be only two true pizzas — the Marinara and the Margherita — and that is all they serve. These two "pure" pizzas are the ones preferred by many Italians today.
The Marinara is the older of the two and has a topping of tomato, oregano, garlic and extra virgin olive oil. It is named “Marinara” not because it has seafood on it (it doesn't) but because it was the food prepared by "la marinara", the seaman's wife, for her sea faring husband when he returned from fishing trips in the Bay of Naples.
The Margherita, topped with modest amounts of tomato sauce, mozzarella cheese and fresh basil is widely attributed to baker Raffaele Esposito. Esposito worked at the pizzeria "Pietro... e basta così" (literally "Peter... and that's enough") which was established in 1880 and is still operating under the name "Pizzeria Brandi." In 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag — green (basil leaves), white (mozzarella), and red (tomatoes).[1] This combination was named Pizza Margherita in her honor.
"Associazione Verace Pizza Napoletana"[8] ("True Neapolitan Pizza Association"), which was founded in 1984 and only recognises the Marinara and Margherita verace, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven at 485°C for no more than 60 to 90 seconds; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method.
There are many famous pizzerias in Naples where these traditional pizzas can be found like Da Michele, Port'Alba, Brandi, Di Matteo, Sorbillo, Trianon and Umberto (founded: 1916).[9] Most of them are in the ancient historical centre of Naples. These pizzerias will go even further than the specified rules by, for example, only using "San Marzano" tomatoes grown on the slopes of Mount Vesuvius and only drizzling the olive oil and adding tomato topping in a clockwise direction.
The pizza bases in Naples are soft and pliable. In Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is "pizza al taglio" which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight.
In December 2009, the pizza napoletana was granted Traditional Speciality Guaranteed status by the European Union.
Luke got me a heart shaped pizza, daises and a card on Valentines day this year ( i know the photos are a bit late)
Fresh tomato sauce with black olives, fresh basil, pepperoni, slices of mozzarella over shredded mozzarella, parmesan, and provolone cheeses.
Tomato Sauce, with Garlic, Mozzarella Cheese, Red Onion, Mushrooms, Jalapeños, Red Bell Peppers, Parmesan cheese, Garlic Salt & Dried Basil
www.fireandstone.com/pizza/menus/pizzas.asp
Looks a bit photoshopped but actually it's just sitting on a white counter.
In the midst of flying back and forth between Guyana and Trinidad, for my brother's wedding and preparing to go on 10 days leave and hectic work schedule, I decided to spend some quality time in the kitchen.
I made mini pizzas. Mine were just mushroom, but I had some minced chicken I had cooked to go with my corn tortillas (also homemade) the night before, so I threw those chunks on these for the more meat-minded people in the office.
I was happy with the way everything came out nice light crust, crispy enough on the outside, but not hard.
Ok, so the sauce was not homemade, but there' s only so much I could manage! Cheese was a mixture of cheddar and gouda, sprinkled with parmesan (this is what you make pizza with when you knead the flour and THEN check whether you have any cheese at all).