Pizza is a flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables and condiments. The term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world.
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). Prior to use, a peel may be sprinkled with cornmeal to allow pizza to easily slide onto and off of it. But we ain’t preparing any from the restaurant here nor try to bake for the commercial purpose.
When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
So, Don’t reach for the phone! This tasty dish is on the table faster than dial a pizza can deliver.
Take time, get the ingredients listed below and carefully follow my steps to make yourself a very nice Trattoria Style Pizza then thank me later.. #Winks
125 ml passata
1 thin crispy 10in pizza base
43 g pack Italian Milano salami
0.25 red onion, thinly sliced
62.5 g pack mozzarella, drained and torn into pieces
1 handful fresh rocket leaves
1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Spread the passata over the pizza base and arrange the salami, red onion and mozzarella over the top.
3. Bake for 15 mins. Remove from the oven and arrange the rocket over the top of the pizza. Slice and serve.