The word ‘pomodoro’ is Italian for ‘tomato’.
The pizza as we know it, originated in Naples, Italy in the 18th and 19th century. Before the 18th century it started out with a flatbread crust, topped with cheese, garlic and basil. As early as 1830 pizza was sold in Italian restaurants.
Italian immigrants brought pizza to the U.S. in the late 19th century. The first pizzeria opened in New York’s Little Italy, in the year 1905, in a store called Lombardi’s. Pizza became much more popular when soldiers who had been stationed in Italy brought the recipe home after World War II. Pizza became popular world-wide in the 1980s.
- Serves: 3, 2 slices each
- Approximate costs per serving: $2.00 per slice; Approximately $12.00 per complete meal
- 3 to 4 roma or plum tomatoes, sliced into thin rounds, ends discarded
- 7.5 ounces/200 grams/2 cups part-skim mozzarella, shredded
- 3 tablespoons grated parmesan cheese
- 5 ounces/130 grams pizza sauce
- 1 thin, whole-wheat pizza crust
- 1/2 teaspoon dried oregano leaves
- 1 tablespoon freshly chopped basil or, 1/4 teaspoon dried basil leaves
Preheat the oven to 400 F.
Slice the tomatoes. Mix the mozzarella with the parmesan.
Spread the pizza sauce over the pizza crust. Sprinkle the pizza with cheese. Arrange the sliced tomatoes close together. Sprinkle over top with oregano.
Bake in the oven for 8 to 10 minutes, or until the cheese is golden-brown around the edges, and bubbly in the center.
Sprinkle over top with basil. Slice into 8 pieces.
Food writer: Carolyn Cashen