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Favorite Pizza Toppings
Part 3
In take-away shops so-called "PizzaRustica"
or "Pizza a Taglio". Pizza is cooked in long, rectangular bakingpans and
relatively thick (1-2 cm). The crust similar to that of an Englishmuffin
and mostly cooked in an electric oven. When purchased, it is usuallycut with
scissors or knife and priced by weight. 2) In Pizza Restaurants(Pizzerie),
where it is served in a dish in its traditional round shape,it features a
very thin crust compared to Neapolitan recipe. It is mostlycooked in a wood-fired
oven which gives pizza its unique flavour and taste.In Rome a "Pizza Napoletana"
is topped with tomato, mozzarella, anchoviesand oil (thus, what in Naples
is called "Pizza Romana", in Rome is called"Pizza Napoletana"). Strangely
enough, there is no such "Pizza Napoletana"in Naples and no "Pizza Romana"
in Rome. Pizza Romana (in Naples): tomato,mozzarella, anchovies, oregano,
oil; Pizza Viennese: tomato, mozzarella,German sausage, oregano, oil; Pizza
with Ham and Mushrooms: tomato, mozzarella,ham, mushrooms; Pizza Capricciosa
("Caprice Pizza"): mozzarella, tomato,mushrooms, artichokes, cooked ham,
olives, oil (in Rome raw ham is used andhalf hard-boiled egg is added ; Pizza
Quattro Stagioni ("Four Seasons Pizza"):same ingredients for the Capricciosa,
but ingredients not mixed; Four CheesesPizza: tomato, mozzarella, other cheeses;
Sicilian-style pizza has its toppingsbaked directly into the crust. An authentic
recipe uses neither cheese noranchovies. Sicilian Pizza in the United States
is typically a different varietyof product made with a thick crust characterized
by a rectangular shape andtopped with tomato sauce and cheese (and optional
toppings). Pizza Hut'sSicilian Pizza, introduced in 1994, is not an authentic
example of the styleas only garlic, basil, and oregano are mixed into the
crust. White pizza(pizza bianca) uses no tomato sauce, often substituting
pesto or dairy productssuch as sour cream. Most commonly, the toppings consist
only of mozzarellaand ricotta cheese.
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