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A flat savoury tart, probably originating in Naples - the fist pizzerias opened there in around 1830. Original versions were simple
affairs covered with tomatoes, cheese, olives and anchovies. This version is still generally called ''Napoletana''. With their increased popularity, and largely under American influence, anything goes from pineapple to bananas.
The best pizza's are cooked in a wood-fired ovens, which produce the necessary high temperature and more
character in their flavour than anything produced in an electric oven
They are therefore difficult to produce at home.
The pizza restaurant business is worth about £1 billion per year in Britain, and is still growing - the large chains alone, Ask Pizza, Perfect Pizza and Pizza Hut have over 1.500 outlets between them.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.