Pizza: Difference between revisions
Jump to navigation
Jump to search
imported>Hayford Peirce (→Pizza types: typo) |
imported>Hayford Peirce (added a photo) |
||
| Line 1: | Line 1: | ||
{{subpages}} | {{subpages}} | ||
{{Image|Homemade Pizza.jpg|right|200px|A homemade pizza for one person, made by the photographer}} | |||
'''Pizza''' is a dish of [[Italy|Italian]] origin, where various toppings are cooked on top of a bread | '''Pizza''' is a dish of [[Italy|Italian]] origin, where various toppings are cooked on top of a bread base—usually these toppings will include tomato and cheese. | ||
== Pizza types == | == Pizza types == | ||
Revision as of 13:11, 22 April 2013
Pizza is a dish of Italian origin, where various toppings are cooked on top of a bread base—usually these toppings will include tomato and cheese.
Pizza types
- Margherita is a standard pizza available almost everywhere—made with tomato, mozarella, basil, and extra-virgin olive oil. Marinara is tomato, olive oil, and mozarella but with garlic and oregano.
- Romana is prepared with anchovies and oregano
- Viennese has on the top German sausage and oregano
- Capricciosa has mushrooms, artichoke, cooked ham, and olives.
- Quattro Stagioni (or four seasons) is split in to four quarters with different ingredients on each quarter.
- Quattro Formaggi (or four cheese) has mozarella, stracchino, fontina, and gorgonzola (although sometimes ricotta or Goat's cheese is used)
- Sicilian-style pizza is a pizza with the topping baked into the crust—usually garlic, basil, or oregano
- Calzone is a pizza that is 'folded' together like a pie or pastie so that it can be eaten like a sandwich.
- Chicago-style pizza is a pizza cooked in a deep dish, with a very thick and crunchy crust