1.  Where’d it start?  In ancient Greece, where it was known as pektos or pita and was basically bread covered with oils, herbs and cheese. (Recipe for a modern Greek pizza is at http://greek.food.com/recipe/greek-pizza-156665)

2.  Italy developed the not-attractively-named variation known as placenta, which was dough with cheese, honey and bay leaves. (try it with this recipe: http://www.gourmet.com/food/2008/10/eat-like-a-roman-pastry)

3.  What we today know as pizza was the Italian version, with tomatoes added; finally, in 1889, they added cheese, and we have something that is much more recognizable to modern diners.  (A recipe for pizza sauce is at http://www.recipepizza.com/sauces/cooked_pizza_sauce.htm)

4.  Pizza Margherita was created in Naples in honor of a visit from Queen Margherita; it features the colors of the Italian flag, red (tomato), green (basil) and white (mozzarella).   (Try your own Mergherita: http://www.foodnetwork.com/recipes/emeril-lagasse/pizza-margherita-recipe/index.html)

5.  The first U.S. pizza parlor opened in 1905 in the Little Italy section of New York.  (A carmelized onion pizza recipe is at http://www.recipepizza.com/toppings/caramelized-onion-pizza.htm)

6.  U.S. variations have taken it farther away from the traditional Italian style, including such popular varieties as the Chicago deep-dish pizza and the thin crust New York style.  (Make your deep dish pie with this: http://www.foodnetwork.com/recipes/robert-irvine/deep-dish-pizza-recipe/index.html)

7.  The Guinness Book of World Records states that the largest pizza was created in Johannesburg in 1990 and measured 122 feet, 8 inches.  (Go the opposite route and make a mini pizza: http://www.cooks.com/rec/view/0,1626,151166-234205,00.html)

8.  In Japan, some pizzas are made using traditional Japanese mochi cakes as crust.  (Here’s a YouTube video on making mochi pizza crust: http://www.youtube.com/watch?v=e59erF1YiFA)

9.  Doner kebab pizza, with basically gyros as a topping, is popular in Sweden.  (I couldn’t find a doner kebab pizza recipe,  but here’s one just for doner kebab itself: http://www.food.com/recipe/Doner-Kebab-Meat-242750)

10.  Pizza gained enormously in popularity in the U.S. following World War II, when soldiers who had tasted it abroad brought back home their fondness for it. (And here’s a Tex-Mex pizza recipe for you: http://www.recipepizza.com/toppings/tex_mex_pizza.htm)

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