There are two hypotheses on the creation of this well-known pizza, even if both have the same protagonist. It is claimed that it was invented in 1889 by chef Raffè Esposiat the Brandi pizzeria.
Raffaelo thought of creating a variety of pizza in homage to the Italian flag, with its three colors, (basil for the green, mozzarella for the white and tomato for the red). Another hypothesis states that chef Raffaele Esposito named his pizza in honor of the Queen of Italy Margarita de Saboya. (1851-1926)
This variety of pizza is typically American. The pepperoni is a sausage created in the United States thanks to Italian immigration which arrived between the end of the 19th century and the beginning of the 20th. Pepperoni is a sausage made from cured mixed beef and pork, along with fennel, garlic and chilli.
The historian and gastronome Giovanni Marianiauthor of “How Italian food has conquered the world”states that pepperoni eIt is an Italian-American creation just like ‘pollo alla parmigiana‘.
Pizza four Seasons
The origin of this pizza from the name suggests inspired by the four seasons of the year. However, it is not so clear, one theory states, that the division into several parts of the four seasons pizza is linked to a medieval tradition.
It was the custom of the nobles and lords of the Middle Ages, that when the table was served in the same dish had different foods divided into several partsas a symbol of wealth and well-being.
The Neapolitan pizza
The Neapolitan pizza is also the margarita. There are actually two versions of a Neapolitan pizza. Join the margarita with tomato, mozzarella and fresh basil. The other is the marinara with tomato, oregano and garlic and without cheese.
pizza all the devil
An Italian specialty that has tomato sauce, mozzarella, spicy salami and chilli. Optional black olives.
Four Cheeses Pizza
This pizza combines four cheeses, the authentic Italian recipe says they must be: mozzarella, and three other local cheeses, depending on the region. Like Fontina, Gorgonzola and Parmigiano-Reggiano.
This pizza is an Italian variety where seafood (or seafood), they are protagonists, on a tomato base, (and sometimes mozzarella), are added mussels, shrimps and sometimes pieces of squid.
The exact origin of this pizza is not known, but it is believed that it may have arisen in Naples or Genoa for its proximity to the sea.
This pizza has cheeseor mozzarella, ham, tomato sauce, oregano, basil and olive oil.
Prosciutto in Italian translates as prosciutto, there are different types of ham, cured, raw and cooked. In Spain, ham is often replaced by Serrano ham and in the rest of the world pizzas from ‘Ham usually has York ham While the name of the pizza is still ‘Prosciutto’.
The origins of the ham date back to pre-Roman times in Italy, (2nd century BC). Stocking up on food for the winter has led the locals to do so dried pork legs, the process has been perfected over time.
The process is similar to the processing of our Serrano hameven if it doesn’t taste the same (Spanish serrano hamly especially the Iberian is a gourmet product recognized all over the world).
The basic process of making ham is done with the pork leg, covered in salt and left to rest for weeks. During this time the salt extracts moisture and blood, preventing bacteria from entering the meat. The salting process also concentrates the flavors.
After salting, the pork legs are washed and seasoned by hand (with recipes that may vary depending on the area). They are then left to dry at a controlled temperature for 14-36 months..
Carbonara pizza is a variation of the famous carbonara pasta dish. This pizza has no tomato, but the carbonara sauce, together with pieces of bacon, cheese and eggs, (which are added at the end and left to cook with the fire).
Sometimes you can find carbonara pizzas with mushrooms and other ingredientsbut the basic recipe doesn’t have them.
The only pizza that has this semicircular shape was created in the eighteenth century in Naples. “Calzone” literally translates to underwear, this pizza got its name being able to eat while walking.
The Roman pizza that we find in supermarkets doesn’t have much to do with the variety originally from Lazio in Italy. What we knoweva mushrooms, ham, mozzarella and black olives. The original is prepared with a thin and crunchy base scrocchiarella, has tomato, cheese and slices of grilled vegetables.
- Pre-cooked pizza base – 1 unit
- Smoked salmon – 100 g
- Fried tomato – 2 tbsp
- Dried oregano – to taste
- Mozzarella – 100 g
- Pickled gherkins – 2 units
- Extra virgin olive oil – 1 tsp
- Rocket – 20 g
- Salt to taste
- Pepper – to taste
- Dill – a pinch (optional)
- Preparing pizza with pre-cooked or frozen dough is convenient, you don’t have to waste time preparing the dough. But if you prefer homemade dough, I’ll tell you how to make it.
- Frozen dough is even more crunchy than pre-cooked dough. Takes out of the freezer as it is, with no need to defrost. Pre-cooked gives you more choice to shape the pizza, or divide into two halves.
- First, prepare the ingredients you will need to have them at hand.
- If you want the pizza to be more crunchy, you can bake it for about 4 minutes at 160º without adding ingredients.
- Then add the fried tomato and spread on the diameter of the pizza.
- Sprinkle with a little oregano, salt and pepper.
- Cut the pickles and salmon into pieces, set aside.
- Sprinkle the cheese on the pizza and cook another 4 minutes.
- Then take the pizza out of the oven and add the salmon and sliced pickles.
- Bake another 4-6 minutes (in total between 8-10 minutes) at 180º, the time is indicative, it depends on the power of the oven but after 8 minutes check to prevent the pizza from burning.
- While the pizza is cooking, wash and cut some rocket leaves, which they will give flavor and color to our pizza, Reserve.
- After the time has elapsed, remove the pizza from the oven, let it rest for a couple of minutes.
- Sprinkle with a little dill and spread the rocket leaves.
- To give some shine, sprinkle with a little extra virgin olive oil. Ready!
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