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The origins of pizza Margherita came from mixing similar toppings that were already present in Naples between 1796 and 1810. [12] In 1849 Emanuele Rocco recorded different pizza toppings including basil, tomatoes, and thin slices of mozzarella; [13] the mozzarella was thinly sliced, and added to the toppings already present.
Bake in the oven to get the edges crispy (so the toppings won’t flop) and you’ll end up with the lowest-effort thin-crust pizza ever. Detroit-Style 3-Meat Pizza by Mark Anderson
Platter Talk. This pizza Margherita echoes back to the classic Italian pie originally created for a visiting queen. Our version uses all of the basic elements of the original, with two big ...
Pizza: Place of origin: Italy: Region or state: Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by the choice of toppings. Variations: Pizza Margherita, pizza marinara
An often recounted story holds that on June 11, 1889, to honour the queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the "pizza Margherita", a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colors of Italy as on the flag of Italy.
It's easy-to-make, colorful and mouthwatering pizza that's ready to eat from start to finish in about 20 minutes.
Pizza and pizza-related dishes as distinguished by specific toppings. For broader pizza style categories, ... Pizza Margherita; Pizza marinara;
Topping the charts are Bosco's Favorite and classic Margherita As for menu favorites, Young points to Bosco’s Favorite, a deluxe-style pizza, and a classic Margherita. There are other speciality ...