not exactly – WAY too many carbs…but since the pizza topic is far from exhausted, another pizza from my past.
But first – when is a pizza not a pizza? What is the essential pizzaness of the pizza?
What about this pizza from Papa Gino’s menu :
- Buffalo Chicken Mac & Cheese Spicy buffalo chicken and macaroni in a creamy cheese sauce with a blend of American, asiago, and sharp cheddar cheese, topped with crispy breadcrumbs.
Is the combination of buffalo chicken AND mac AND cheese take it beyond pizza, or is it defined by the crust and the pan? I just heard about this for the very first time this month, and I just don’t know.
What about this pizza from Brazil ? :
Chocolate Pizza from Brazil
There is another reason I connect pizza and Christmas. According to Wikipedia (I know, keep reading):
The term ‘pizza’ first appeared “in a Latin text from the southern Italian town of Gaeta in 997 AD, which claims that a tenant of certain property is to give the bishop of Gaeta ‘duodecim pizze’ [‘twelve pizzas’] every Christmas Day, and another twelve every Easter Sunday”
(Salvatore Riciniello (1987) Codice Diplomatico Gaetano, Vol. I, La Poligrafica)
And where was my mother born? Gaeta.
I should definitely revive the 12 pizza thing. Next year. Someone remind me. BTW, there are both Pizza and History of Pizza entries in Wiki and they should probably spend a little more time together.
A little more general history , on pizza and Pizza Margharita, the pizza that carries the colors of the Italian flag in the red tomato, the white mozzarella and the green basil. On second thought, since this leads right into the story of the pizza napoletana, the European Union and legislation (Hooper, John (9 December 2009). “Pizza napoletana awarded special status by EU”. The Guardian. Retrieved 9 December 2009.) this is proabably a story for another day.
So if the Pasta di Pizza (that would be the dough that makes the crust) has no yeast in it, but is leavened with baking powder, is it still a pizza? asks the girl who has made (and eaten) English muffin pizza, toaster pizza, pizza roll-ups (at least I think that’s what they were called – or were they pizza bites?) Here they are…..
Crescent Pizza roll-ups – 1982 Pillsbury Bake Off winner!
So here’s a recipe for Quick Pizza – and it is made in a jiffy, with ingredients that I generally had on hand.
2 C flour + ½ cup ww (although I generally use half and half flour)
1 ½ teaspoons Baking Power – not be confused with baking soda, which is for Irish bread and not Italian Pizza
½ teaspoon salt
4 TBL butter
1 cup milk
- Heat the oven to 450. Prepare 2 cookie sheets – parchment paper, silpat or well greased.
- Mix the flours together with the baking powder and the salt.
- Cut in (or rub in – it’s rather like biscuit here) the butter.
- Add the milk and form into a dough ball.
- Cut the dough into 4 equal parts and shape into 8″ rounds (or other shapes to fit your sheets or your plates or your moods)
- Put on your toppings.
- Bake for 12-15 minutes or until golden on the bottom and melty to brown on top.
from Jeanne Lemlin. Main Course Vegetation Pleasure . HarperPerennial. 1995 (June 1995). P. 134. She also wrote Quick Vegetarian Pleasures and Simple Vegetarian Pleasures.