Among the dishes that have won recognition all over the world, pizza is in the first place. The history of its creation is lost in the centuries. Perhaps pizza was one of the first dishes that the ancients learned to cook. Archaeologists claim that flat pieces of dough, sprinkled with plant seeds, were baked by our distant ancestors on hot stones. Ancient Greeks and Egyptians fried tortillas in ovens and greased them with butter and cheese.

Analogue modern pizza appeared in ancient Rome in about 1000 BC. in the area between Naples and Rome. It was there that they first began to put meat, smoked meats, olives on flat cakes and bake them. Most culinary historians point to Naples as the origin of pizza, and Naples pizza is considered the ancestor of all pizzas.

Modern pizza is a combination of flatbread, tomato sauce and cheese.

The word "pizza" probably comes from the word "pita" (bread). It is known that in ancient Rome, flat bread was used as a plate. They put on a tough barley cake prepared food... were rare, and the second piece of cake served as a kind of spoon. The flatbreads were baked specifically for this purpose, and after the meal, those who were poorer ate the "plate", and those who were richer threw the flatbread soaked in sauce to the dogs. Later, especially for the foremother of modern pizza, flatbreads were made from better quality flour and were eaten regardless of wealth.

A must-have pizza ingredient is cheese, ancient product invented by pastoralists. Best Cheese for pizza - mozzarella. Soft, delicate cheese, traditionally made from buffalo milk, appeared in the 15th century in the same Naples. Currently, mozzarella is produced mainly from cow's milk... But if you try, you can find real buffalo cheese somewhere in Salerno. However, such luxury is not suitable for pizza - it is a democratic and cheap dish.

Tomato Sauce is a New World ingredient. At first, Europeans looked at tomatoes with fear and disbelief, but in the end, the tomato took root. The climate and soils, in particular the region of Iberia, where they first "tasted" and began to grow tomato, were perfect for the new crop. The first written mention of tomato in Italy dates back to 1544, where it was recommended to be fried and eaten with salt and pepper. And in 1692, the first recipe for Italian tomato sauce with chili peppers appeared. The creation of modern pizza was just around the corner.

Alas, we will never know the name of the genius who was the first to combine bread, tomato sauce and cheese into a single culinary masterpiece. However, the invention of modern pizza is credited to baker Raffaele Esposito from Naples. In 1889, the Esposito restaurant, where baked on open fire a flatbread called "pizza" was visited by the King of Italy Umberto I and his wife Queen Margaret of Savoy. The cunning chef, especially for royalty, invented a new pizza, for the preparation of which, like a true patriot, he used tomatoes, mozzarella cheese and basil - products of the color of the national flag of Italy. And he named her, you guessed it, in honor of the queen.

Pizza has become fabulously popular and many varieties have emerged. For example, marinara pizza - the so-called "sailors pizza", which is easy to prepare on a voyage, as it does not require perishable food... For its preparation, it is enough, tomatoes, garlic, oregano and caught anchovies. The Italians invented the calzone ( closed pizza pie-shaped), manata pizza (soft), pizza (miniature), Bianca pizza (without tomatoes). All pizza recipes cannot be listed.

Italian immigrants brought the recipe for the beloved burrito to the United States in the early 1900s. However, it wasn't until the 1950s that pizza gained widespread acceptance and acceptance in America.

Today pizza is an international dish. In addition to classic Italian in different countries make pizza with a national flavor, adjusting the recipes accordingly local tastes... So, in Pakistan they like pizza with spicy chicken, in Hawaii, pineapple is added, and in Australia crocodile or kangaroo meat. Pizza is baked with beans, and in Russia they can easily be seasoned with mayonnaise. Pizza does not lose its amazing taste even being exposed to unpredictable folk culinary art.

Yet the exact place and time of the appearance of pizza, not to mention the name of the inventor, remains a mystery. It is doubtful that historians will ever know who first decided to roll out a piece of dough, put all the tastiest things on it and bake. Perhaps the question of who invented pizza is not important. The main thing is that it was invented, and humanity eats with pleasure every day great amount this simple yet ingenious culinary masterpiece.

When you want something tasty and satisfying, something that will collect big family at a large round table - all the women start making pizza. Many people love it, but there are so many recipes for its preparation that there is not enough time to try everything.

A bit of history

There is a belief that pizza was "invented" by Italians in the 17th century. But to be honest, this is not true, since its origin dates back to more ancient times. Flat cakes from the very variety different fillings used by the Babylonians, Greeks, Egyptians and other Middle Eastern cultures. Initially, this blue was the food of commoners. Pizza comes from the ancient Greek word "pita" (which translates as pie). Simple workers came up with an easy, tasty and quick recipe: a small piece of dough with different fillings on top was baked in an oven. So, in the period when pizza appeared, it really was the food of the poor.

Pizza in its modern, modern look appeared in Naples in the 19th century. Its creation is attributed to the famous baker Raffael Esposito. The story goes that the Italian monarch Umberto and his wife Margarita made a trip to their lands. And to show his patriotic spirit and impress, the baker came up with a tortilla, the ingredients of which reflected the colors of the flag of Italy: green basil, white cheese mozzarella and red tomato. Soon, this new dish began to be made all over the country - pizza.

Pizza Dough - The Webspoon recipe is perfect!

The most delicious pizza is, of course, homemade pizza... Her recipe is very simple: the dough is rolled out in the shape of a circle, and tomatoes, sausage are placed on top of it, bell pepper, onions, ham, mushrooms and olives. V different recipes used shortbread, unleavened, flaky or yeast dough... Each of them gives the dish unique taste and make it unique in its own way.

The best cheese for making pizza is parmesan, mozzarella, suluguni, gouda and roquefort. Speaking of sauces, then the best option considered creamy, garlic, tomato or mushroom. Often, when making pizza at home, you can add chopped meat, corn, sausages, beans, pumpkin, squash, cottage cheese, eggs, rice or fruit. This is already a matter of taste for each person.

Mushroom Pizza - recipe from Webspoon

Mushroom pizza is incredibly tasty and extremely simple. For such a pizza, you can use any mushrooms (frozen, pickled or dried).

Ingredients for the dough:

• flour - 500 gr.;
• warm water - 1 tbsp.;
• eggs - 2 pcs.;
• sugar - 1 tbsp. spoon;
• salt - 0.5 tsp;
• vegetable oil- 3 tbsp. spoons;
• dry yeast - 1 sachet.

Ingredients for the filling:

• hard cheese - 300 gr.;
• sausage - 300 gr.;
• champignons - 300-400 gr.;
• tomato - 2-3 pcs.;
• onion - 1 pc.;
• ketchup, parsley, dill

Note: These ingredients will make 2 medium pizzas.

Cooking process:

Sift flour and stir with yeast. Add sugar, oil and salt. Pour in water and mix well. Now add the beaten eggs. Knead the dough until smooth. Cover the dish with the dough and set aside for about an hour. Peel the washed mushrooms and then cut them into small slices. Slice the onion into rings. Cut the sausage into small slices. Rub the cheese on coarse grater... Wash the tomatoes and cut into slices. Fry the onion a little in a pan and add the mushroom slices. Pour the dough into the prepared mold. Spread ketchup on top and add mushrooms and onions. Place tomatoes and sausage on the mushrooms. Sprinkle everything with herbs and grated cheese.

Bake in a preheated oven (200 ° C) for about 25-30 minutes.

Having learned how to cook hearty and delicious pizza, you will receive a lot of praise from satisfied friends and family! And our site will provide recipes for the most different options pizza. Bon Appetit!

See also our other recipes - you just need to go here.

The history of the emergence of pizza is rooted in the depths of millennia and is almost as ancient as the entire history of mankind. Once the ancient man learned to bake filled tortillas, this can already be considered the beginning of the history of pizza. Indeed, almost all the peoples inhabiting the Mediterranean region have used the baking method since ancient times. bread cakes on stones above a layer of coal. The flatbread was flavored with olive oil and seasonal vegetables. In addition, in those ancient times, such a cake was convenient because it simultaneously served as a plate.

Historians still have not come to a consensus about which of the ancient peoples can claim to be the inventor of this famous and popular dish all over the world.

The prototype of pizza can be called flat cakes, which were baked in Ancient Egypt about six thousand years ago, when yeast and sour dough appeared there.

There are references to the fact that as early as the 5th century BC, Persian warriors in long military campaigns cooked on combat flat shields a variety of flour cakes with the addition of cheese and dates. The legendary Etruscans, judging by the historical sources that have come down to us, also baked a similar dish.

But it was in ancient Greece that the method of making flatbread was first used, which was later in demand in the preparation of the pizza we are already familiar with. The ancient Greeks laid out cheese, onions, various herbs and vegetables on raw dough, poured with olive oil and only then baked. Such flat round bread with all kinds of ingredients was called plakuntos in the language of the inhabitants of Hellas. Even in the writings of Plato, a similar cake with cheese is mentioned when describing a festive feast.

The ancient Romans called this dish, which they borrowed from the Greeks, "placenta". The Romans somewhat complicated and diversified the recipe for "flat bread". In addition to cheese, olives and onions, any vegetables were placed on Roman cakes, bay leaves and even honey. The famous Roman writer Cato the Elder, who lived in the II century BC, in his treatise "On Agriculture" described a cake made of dough with herbs and honey, oiled with olive oil and baked on stones.

True, there is another interpretation of the appearance of the prototype of pizza in the territory of Ancient Rome. There is a legend that the recipe for unleavened bread with vegetables, called "picea", was brought from Palestine by Roman legionnaires.

Confirmation of the Mediterranean theory of the origin of pizza can be found in one of the first collections culinary recipes De Re Coquinaria, which was compiled during early Christianity by Mark Gavius ​​Apicius. One of the recipes in translation sounds something like this: “put olive oil, pieces of chicken, cheese, nuts, garlic, mint, pepper to dough and bake. Then chill in the snow and serve. " By the way, the remains of such a culinary masterpiece were found in the city of Pompeii covered with ash (near modern Naples).

Opponents of the "southern" origin of pizza in our time are Scandinavian ethnographers. Thus, the Norwegian scientist A. Rydbergolts, who studies the culture of the Vikings, on the basis of archaeological finds, concludes that the frying pans of northern sailors were used to make cakes with vegetables, meat or fish, from which modern pizza originated.

But, regardless of the place of birth of such cakes, for a long time this unassuming dish was considered the food of the poor. So, in Italy, village pizza is called "focazzia". The real story of the development of pizza as a dish for both nobility and commoners began with the appearance of tomatoes in Europe. Exotic tomatoes from the New World were brought to Europe by the conquistadors in 1522. At first, tomatoes were considered a poisonous "devil berry", however, after a while the peasants tasted that they were not only edible, but also very tasty. The Neapolitan poor began to use tomatoes as toppings for traditional bread cakes.

In the 17th century, round cakes made of flour and olive oil, topped with tomatoes, bacon and herbs, became a very popular dish among Neapolitan peasants and sailors. They were prepared by special craftsmen, who were called (and still are called) "pizzaioli". Usually, bakers in the early morning began to prepare pizza, which was then bought up by sailors returning from the night fishing. The classic pizza of the time was made with fresh tomatoes, anchovies, olive oil and garlic.

In the 18th century, the first pizzerias appeared, very similar to modern ones - a fireplace, a marble pizza bench, a shelf with spices, tables for visitors and a display case with pizza for sale that you can take away. By this time, pizza had ceased to be exclusively "village" food, it was even started to be served to king's table... By order of the wife of the King of Naples, Queen Maria Carolina d'Asburgo Lorena (1752-1814), a special pizza oven was even built in her summer residence, which was treated to the royal guests.

But this was not yet the final victory of pizza and its conquest of high society. The small Neapolitan kingdom was not a trendsetter in culinary fashion throughout Italy, fragmented into many dwarf states. The triumphal procession of real pizza began only after the unification of Italy in 1870.

Many sources tell us about how the most famous and most popular pizza, "Margarita", was born. In 1889, the king of Italy Umberto I with his wife Margarita of Savoy, while vacationing in Naples, wanted to try the signature Neapolitan dish - pizza. Rafaelle Esposito, the most famous pizza maker of that time, was invited to prepare the pizza. Trying his best to please the royals, the baker cooked three different pizzas... One pizza was with tomatoes, garlic and olive oil, the other was with cheese, bacon and basil, and for the filling of the third pizza, the master chose products of the same colors in which the Italian flag was painted - scarlet tomatoes, white mozzarella cheese and green basil. Margarita was so delighted with the "patriotic" pizza that she left a letter of thanks for the pizza maker. The flattered Esposito gave his culinary masterpiece the name of the queen. Margarita wished that the dish she liked so much was prepared exclusively at her palace, after which the pizza "Margarita" earned the fame of herself gourmet food in Italy. Together with "Margarita" pizzas "Marinara" and "Four seasons" were recognized.

At the end of the 19th century, pizza became the most favorite dish in all of Italy; pizza with anchovies and mushrooms was considered especially tasty. The expansion of pizza around the world began in the United States, where it penetrated with the wave of Italian emigration at the turn of the century. In the "city of pizza" Chicago, it was sold on the streets for two cents a slice. In New York, in 1905, the "patriarch of pizza" Gennaro Lombardy opened America's first pizzeria, which still operates today. In the 1940s, the United States also introduced its own "American pizza", the high edges of which allow the addition of much more toppings.

After World War II, returning from the Italian theater of military operations, American soldiers brought home and love for Italian cuisine. Pizza in the United States went beyond the Italian emigration and became popular among all Americans. This was also facilitated by show business figures with Italian roots, the most famous of whom was Frank Sinatra. And Dean Martin sang his song, which for Americans has become an ode to pizza - "When the moon shines right in your eyes, like a big pizza."

So, having passed the centuries-old path from an uncomplicated flat cake with a filling to a star of the first magnitude in the culinary horizon, pizza conquered the whole world. Paying tribute to the role of the United States in the popularization of pizza, it should be recognized that after all, Italy remains its homeland and the place where the most delicious pizza in the world is prepared. Moreover, the scale of baking pizza per year in the Apennines is so great that every third person in the world, including babies, could get pizza from Italy. True, of the two and a half billion pizzas, only one and a half billion are exported outside Italy, large quantity consumed domestically. Italians are so sensitive to pizza that there are often lawsuits against dishonest or non-compliant producers, who are charged with infringement of the "national treasure."

In 1957, they began to produce pizza in the form of semi-finished products, which could be very quickly and easily prepared at home. The popularity of such a delicious and quick breakfast, lunch and dinner has grown to planetary proportions. According to polls, about 80% of Internet users named pizza as their favorite dish. There are more than two hundred types of pizza, but the imagination of culinary specialists has no boundaries, and more and more new recipes are born, sometimes in conditions national traditions very exotic. So, in Japan, pizza "okonomiyaki" is popular, the main recipe of which is that everything "that you like" serves as additives - any seafood and vegetables, but, most importantly, all this should be sprinkled on top with dry tuna shavings, which stir from steam of hot pizza.

The variety of pizza recipes forced the Italian government to define the criteria for "real pizza" and introduce the pizza quality label - D.O.C. In the list of criteria, the first place is the method of preparing the dough - only by hand, tossing and rotating, without the help of a rolling pin. Real pizza is baked only on wood at an oven temperature of 200-215 degrees.

Elena Unchikova

A prototype appeared in Naples Italian pizza... In the 17th century, special people ("pizzaiolo", pizzaiolo) appeared who prepared pizza for Italian peasants.

The wife of the King of Naples Ferdinand IV, Maria-Carolina of Habsburg-Lorraine (-), and later the Italian king fell in love with pizza Umberto I and his wife Margarita Savoyskaya, after which one of the recipes was named. V USA pizza hit at the end of the second half XIX century and first appeared, apparently, in Chicago... V 1957 year there were pizzas- semi-finished products.

Preparation

Pizza knife.

The classic pizza dough is made from special flour(mixture flour and flour durum), yeast, olive oil, salt and water. The dough is kneaded by hand and, after proofing, rolled out in a thin layer (usually to a half-centimeter thickness). The dough is covered with tomato sauce. After that, it is possible to add almost any fillings. Classic pizza is baked in a special wood-fired oven called Pompeian and has the shape of a hemispherical vault. Pizza is also cooked in pizza decks and conveyor ovens. In wood-burning stoves, a fire is kindled from one side, rising upward, the heat from it enters the focus of the sphere and is reflected in the center of the stove in the middle of the hearth, heating it. Therefore, pizza in such an oven is cooked for about 90 seconds, and at home - in an oven preheated to 250-275 ° C for about 8-10 minutes.

Eating pizza

Traditional classic pizza before use, cut with a special knife into 4, 6, 8, etc. pieces and eat with your hands.

Famous pizza varieties

Rolling out pizza dough

Baking pizza on wood in a specially equipped oven

Traditional pizza Margherita

• Pizza aglio e olio- with hot olive oil lightly fried in it garlic and oregano
• Pizza aglio, olio e pomodoro- olive oil, garlic, oregano and tomatoes
• Pizza alla marinara(Marinara) - with tomatoes, garlic, olive oil and oregano (optional anchovies , capers and black olives)
• Pizza con le cozze- with mussels, garlic, olive oil and parsley
• Pizza alle vongole- with veneers (bivalve molluscs), tomatoes, garlic, olive oil, parsley and oregano
• Pizza Margherita(Margherita) - with tomatoes, mozzarella (sometimes sprinkled with parmesan), olive oil and basil... Variety of Margherita Margherita bianca without tomatoes
• Pizza Napolitana / Napoli("on- neapolitan") - with tomatoes, mozzarella, parmesan, anchovies, olive oil, oregano and basil ( real pizza Napolitana should be cooked exclusively on wood)
• Pizza Regina- with tomatoes, mozzarella, mushrooms, ham, oregano (sometimes also with black olives)
• Pizza capricciosa(Capricciosa) - with tomatoes, mozzarella, mushrooms, artichokes, green and black olives
• Pizza ai quattro formaggi(Four cheeses) - with four different varieties cheese
• Pizza quattro stagioni(Four seasons) - common ingredient are tomatoes. The pizza is divided into four sections, each of which represents one of the seasons:
  • Spring: olives and artichokes
  • Summer: salami and black pepper
  • Autumn: tomatoes and mozzarella (like Margherita)
  • Winter: mushrooms and boiled eggs
• Pizza ai funghi e salsicce (or boscaiola)(Fungi) - with mozzarella, mushrooms, sausages, with or without tomatoes
• Pizza diabola(Diabola) - pizza with salami and hot Calabrian pepper
• Pizza al tonno- with tuna
• Pizza ai frutti di mare- with seafood
• Pizza hawaii(Hawaiian) - with ham and pineapple, presumably of American origin
• Sicilian pizza (Sicilian pizza) - square, with anchovies

The filling varies depending on the recipe. The Neapolitan pizza is very thin and baked at high temperatures(about 500 ° C) in two minutes. It can be eaten without use cutlery having previously folded it a libro("Like a book").

One of the varieties of pizza is calzone (calzone, "Stuffed envelope"), which is folded in half and baked in this form. Traditional filling are ricotta, ham, mushrooms, mozzarella, parmesan and oregano. Originally calzones were baked on fat not in the oven / oven, but on stove v frying pan.

Distribution of pizza in the world

Pizza spread mainly in the United States and Europe, where developed networks of pizzerias appeared, most of which offer free pizza delivery to the customer's address.

Ingredients

American pizza often contains vegetable oil, not always olive, which cannot be found in traditional Italian recipes... The amount and composition of topping, as well as the size of the pizza itself, can vary within a very wide range. In addition, American pizza (at least with a thin crust) uses flour with a high gluten content (often 13-14%). This dough can be stretched without tearing.

May be added various fillings, usually this:

• Tomato sauce is a common substitute tomato paste used in Italian pizzas, a fairly heavily spiced, smooth sauce with a low water content. For example, barbecue sauce is sometimes used.
• Cheese, usually mozzarella, as well provolone , Cheddar , Parmesan , feta, and other cheeses.
• Fruits and vegetables: garlic, cores artichoke , eggplant, olives, capers, onion, spinach, tomatoes, red peppers, Green pepper Chile, a pineapple other.
• Mushrooms are usually Champignon, less often truffles.
• Meat products: sausages salami , pepperoni, Italian, ham, bacon, beef, and chicken.
• Seafood: anchovies , tuna, salmon, shrimp, octopus, squid, mussels.
• Herbs & Spices: Basil, Oregano, Black Pepper, Chili Pepper.
• Nuts: cashew , pistachios and pine nuts.
• Olive oil, walnut or truffle.

In some recipes, tomato sauce is either absent ( white pizza), or replaced with another sauce (most often garlic oil, as well as sauces with spinach and onions). V Philadelphia exists tomato pizzas containing only sauce, or sauce with ripe Roman tomatoes and spices without cheese, as well as "upside down" pizza with cheese on the bottom and covered with sauce on top. The pizza is consumed hot (usually for lunch or dinner), the cooled remaining pieces are used for breakfast.

Types of American pizza

New York Pizza(New York-style pizza) - a type of pizza born in New york brought by immigrants from Naples- the birthplace of pizza. Often of impressive size, slices are thin and flexible. The dough is hand-kneaded using a moderate amount of sauce and cheese. New York pizza can be considered a larger version neapolitan pizza... Pizza slices are always eaten folded in half, or even stacked on top of each other, due to the size and flexibility of the crust. This type of pizza dominates the northeastern states. If a resident of the United States says "pizza" - then most likely he means exactly the New York version of its execution. Many pizzerias in New York offer two main varieties of pizza: "Neapolitan" or "regular" with a thinner crust. round shape, and "Sicilian" or "rectangular" with thicker dough, cut into rectangular pieces. Another type of pizza, more popular in Long Island(less often in areas Queens and Manhattan) - grandma's pizza (Grandma pizza). This pizza is rectangular in shape and has a thin, crispy crust. Has less cheese than usual. Sometimes spices and butter are mixed into the dough.

Pizza New Heaven(New Heaven-style pizza), also known as pizza, is popular with the residents of Yuzhny Connecticut... Pizza has thin cake, which can be either soft or quite tough, depending on the specific manufacturer. The default is “white” pizza seasoned with only garlic and hard cheese; customers who want to add tomato sauce or mozzarella should ask for this separately. The pizza has a very dark, "burnt" crunchy crust, which is characterized by a bitter taste compensated by the sweetness of the tomato or other filling.

Greek pizza(Greece-style pizza) is a popular option in New england; spread in pizzerias owned by Greek immigrants. The pizza has a thicker crust and is baked in a skillet in the oven, not directly on the stone. Regular olive oil is part of the topping and is also used to grease the pan and make the crust crisp. Pizza recipes used in other parts of the country include feta cheese, Kalamate olives, and Greek spices such as oregano.

Chicago pizza(Chicago-style pizza or Chicago-style deep-dish pizza) has a thick crust formed in a deep baking dish. The order of the ingredients has been changed: crust, cheese, topping, sauce on top. Some types (called stuffed) have two cakes and a sauce on top. This type of pizza was invented by Ike Sewell and Ric Riccardo and was first introduced in 1943 at the Pizzeria Uno pizzeria, which is still operating today. It should be added that the Pizzeria Uno has a twin - the Pizzeria Due. This pizza became famous in Europe largely thanks to the network of pizzerias Pizza Hut.

Chicago pizza on thin crust(Chicago-style thin-crust pizza) has a thinner dough than the Chicago-style deep dish and is baked flat rather than shaped. The crust, although thin, has sufficient strength, unlike New York pizza. The cake is smeared with a southern Italian tomato sauce that contains herbs and wine, and usually contains no visible tomato slices. Then add a layer of filling and a layer of mozzarella cheese, which is often detached from the crust due to the tomato sauce. The pizza is cut into three to four squares (8-10 cm), and not into wedges, as is usually done. Due to the small size of the pieces, there is no need to fold the pizza. Chicago thin crust pizza is common throughout the Midwestern United States. The most famous pizza chains are Aurelio's Pizza, Home Run Inn and Rosati's Pizza.

Saint louise pizza(St. Louis-style pizza) - A variant of the Chicago thin crust pizza popular in St. Louis, state Missouri as well as South Illinois... The most striking difference is the use of spent (Provel) cheese instead of mozzarella. Less commonly, a mixture of these cheeses is used. Filling usually consists of fresh ingredients cut into cubes. Common to this type of pizza is the presence of large pieces of onion on top, sliced ​​paprika rings and a whole strip of bacon. In the case of ordering pizza with sausage or other meat products, meat chokes with hands. Thin dough after cooking, it becomes crispy and is sometimes compared to a cracker. Despite the round crust, the pizza is cut into square pieces.

California pizza(California-style pizza) is made with unconventional ingredients. Preference is given to fresh food... A popular option is Thai chicken pizza made with peanut sauce, bean sprouts, carrots and barbecue sauce on top. This recipe was invented at the Chez Panisse restaurant in Berkeley , California(Berkeley, California), and has been popularized by California Pizza Kitchen, Wolfgang Puck's and others.

Hawaiian pizza(Hawaiian pizza) is made with Canadian bacon (or chopped ham), pineapple and mozzarella cheese. This type of pizza is especially popular in the western United States, as well as in Australia , Canada and Sweden, but not on Hawaiian Islands... Also Hawaiian pizza popular in Europe.

Canadian pizza(Canadian-style pizza). Pizza with sauce marinara, a mixture of cheddar and mozzarella cheeses, pepperoni, bacon (usually not Canadian), mushrooms, sliced ​​white onions, very popular in Ontario. The mixture of oregano, parsley and garlic resembles the spice preparation method common in Montreal... The crust is thick, often decorated with garlic.

Pizza tacos(Taco pizza). Uses ingredients typical for the filling for the filling. tacos such as lettuce, chopped beef, ham, chopped tomatoes, avocado, corn chips, cheddar cheese, sour cream and taco sauce.

Grilled pizza(Grilled pizza), invented in Providence , Rhode Island(Providence, Rhode Island), has a rather thin grill crust, after cooking the pizza is turned over so the filling is on the side to be baked.

English pancakes(English muffin), french bread(French bread pizza) and bagel pizza(pizza bagels) are common pizza analogues that can be prepared at home using an ordinary oven or toaster. Need to add sauce grated cheese and pepperoni. French bread also available as a semi-finished product.

Pizza Nick-O-Pain(Nic-o-boli) is a baked product manufactured by Nicola Pizza, made from ingredients characteristic of stromboli and shaped like a calzone.

Pizza in Australia

At the same time, homemade pizza options have gained popularity, which have little in common with classic Italian pizza, and rather resemble