Veg Time Pizza

The innovation that led to flat bread pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as some other fruits of the nightshade family are). However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began.[citation needed] The dish gained popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, and pizzerias keep this old tradition alive today. It is possible to enjoy paper-wrapped pizza and a drink sold from open-air stands outside the premises. Antica Pizzeria Port'Alba in Naples is widely regarded as the city's first pizzeria

Nutella pizza

Purists, like the famous pizzeria "Da Michele" in Via C. Sersale (founded 1870),[22] consider there to be only two true pizzas—the marinara and the margherita—and that is all they serve. These two "pure" pizzas are the ones preferred by many Italians today.
The marinara is the older of the two and has a topping of tomato, oregano, garlic, and extra virgin olive oil. It is named “marinara” because it was traditionally the food prepared by "la marinara", the seaman's wife, for her seafaring husband when he returned from fishing trips in the Bay of Naples.
The margherita is topped with modest amounts of tomato sauce, mozzarella cheese and fresh basil. It is widely attributed to baker Raffaele Esposito, who worked at "Pizzeria di Pietro", established in 1880. Though recent research casts doubt on this legend,[23] the tale holds that, in 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag—green (basil leaves), white (mozzarella), and red (tomatoes).[24] According to the tale, this combination was named Pizza Margherita in her honor. Although those were the most preferred, today there are many variations of pizzas.

"Associazione Verace Pizza Napoletana"[25] ("True Neapolitan Pizza Association"), which was founded in 1984, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli—the pizza makers—make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects piz

Romanelli's Pizza & Italian Eatery

There are many famous pizzerias in Naples where these traditional pizzas can be found such as Da Michele, Port'Alba, Brandi, Di Matteo, Sorbillo, Trianon, and Umberto (founded: 1916).[26] Most of them are in the ancient historical centre of Naples. These pizzerias will go even further than the specified rules by, for example, using only San Marzano tomatoes grown on the slopes of Mount Vesuvius and drizzling the olive oil and adding tomato topping in only a clockwise direction.
The pizza bases in Naples are soft and pliable. In Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is "pizza al taglio", which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight.
In 1962, the "Hawaiian" pizza, a pizza topped with pineapple and ham, was invented in Canada by restaurateur Sam Panopoulis at the Satellite Restaurant in Chatham, Ontario.[27]
In December 2009, the pizza napoletana was granted Traditional Speciality Guaranteed status by the European Union.[28]
In 2012, the world's largest pizza was made in Rome, and was measured to be 1261.65 square metres.[29]
In 2016, robotics company BeeHex, widely covered in the media, was building robots that 3D-printed pizza.[30]
In December 2017, the pizza napoletana was inscribed on the UNESCO Intangible Cultural Heritage Lists

The Essential San Francisco Pizza

Canada was first introduced to pizza in the late 1950s, with the first pizza ovens entering the country.[32] It gained popularity throughout the 1960s, with many pizzerias and restaurants opening across the country. Pizza was mostly served in restaurants and small pizzerias. Most pizza restaurants across Canada also serve popular Italian cuisine in addition to pizza, such as pasta, salad, soups and sandwiches. Fast-food pizza chains also provide other side options for customers to choose from, in addition to ordering pizza, including chicken wings, fries and poutine, salad, and calzones. Pizza chains across Canada can be found in shopping centres, schools, and neighbourhood plazas, with the majority of these chains offering a sit-and-dine facility for customers.

The most distinct pizza in Canada is the "Canadian" pizza. A “Canadian” pizza is usually prepared with tomato sauce, mozzarella cheese, mushrooms and bacon. Many variations of this pizza exist, but the two standout ingredients that make this pizza distinctly Canadian are bacon and mushrooms. Pizzas in Canada are almost never served with "Canadian bacon", or back bacon as it's referred to in Canada. Rather, side bacon is the standard pork topping on pizza.
In Canada, pizza is served on a variety of crust types, including a traditional-style pan crust, a thin crust, multi-grain crust, whole-grain crust, and a gluten-free crust. Stuffed-crust pizza is also a popular pizza alternative for Canadian customers. It contains pizza toppings of the customer’s choice on a mozzarella-filled crust.
In the province of Quebec Pizza-ghetti is a combination meal commonly found in fast food or family restaurants. It consists of a pizza, sliced in half, accompanied by a small portion of spaghetti with a tomato based sauce. Although both pizza and spaghetti are considered staples of Italian cuisine, combining them in one dish is completely unknown in Italy. A popular variant involves using spaghetti as a pizza topping, under the pizza's mozzarella cheese

Best Frozen Pizza

Pizza was brought to the Trenton area of New Jersey with Joe's Tomato Pies opening in 1910, followed soon by Papa's Tomato Pies in 1912. In 1936, De Lorenzo's Tomato Pies was opened. While Joe's Tomato Pies has closed, both Papa's and Delorenzo's have been run by the same families since their openings and remain among the most popular pizzas in the area. Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, was another early pizzeria which opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years) and is famous for its New Haven–style Clam Pie. Frank Pepe's nephew Sal Consiglio opened a competing store, Sally's Apizza, on the other end of the block, in 1938. Both establishments are still run by descendants of the original family. When Sal died, over 2,000 people attended his wake, and The New York Times ran a half-page memoriam. The D'Amore family introduced pizza to Los Angeles in 1939.

Before the 1940s, pizza consumption was limited mostly to Italian immigrants and their descendants. The international breakthrough came after World War II. Allied troops occupying Italy, weary of their rations, were constantly on the lookout for good food. They discovered the pizzeria and local bakers were hard-pressed to satisfy the demand from the soldiers