There are different stories circulating about the origin of the pizza.
I think if most people were surveyed, they would say the Italians own rights to this delicious creation.
Others, though, give credit to multiple cultures. The Bible mentions unleavened bread, though I’ve never read anything in there about tomato sauce and pepperonis. If you reeeaaallly stretch your imagination, though, you might consider their flat bread a precursor to the pizza.
A short google search reveals that many cultures have flat, unleavened breads flavored with oil and spices, fruits, cheeses, and meats in their culinary histories.
The Greeks had the plakountos. The Romans had the focaccia, and the French had the fougasse. I’m sure there are countless others throughout the Old World.
This is the favorite story I found during my search:
Back in 1889, a baker in Naples, Italy, named Raffaele Esposito was asked to make a pizza in honor of King Umberto and Queen Margherita. Wanting to recognize the colors of Italy’s flag, he chose red tomatoes, white cheese, and green basil for his pizza toppings. He named the pizza Margherita in deference to the queen, as we still do today.
So, the next time you need some pizza sauce, here is how you can make it:
Open one 28-oz can crushed tomatoes.
Add to it the following:
6 oz. tomato paste,
1/2 teaspoon paprika,
2 teaspoons Italian seasoning,
and 2 teaspoons dried basil.
(Note: I had fresh basil and used that. If you use fresh, remember to use the 1:3 ratio. For one measurement of dried, you will use 3 measurements of fresh. In this case, instead of two teaspoons dried, you will use 6 teaspoons fresh. There are 3 teaspoons in a tablespoon, so this equals 2 Tablespoons of fresh basil for the sauce.)
Stir these ingredients together and simmer for about 15 minutes. To simmer, by the way, means you want to cook it hot enough that you see little bubbles now and then but low enough that you never let it boil.
Also, this makes a good sauce for dipping your Stromboli slices.
I love you,