On September 5th, one of the most popular varieties of pizzas gets its day of honor. Hold the toppings, please. It’s National Cheese Pizza Day!
- In ancient Greece, the Greeks covered their bread with oils, herbs and cheese which some believe is the beginning of the “pizza”.
- In Byzantine Greek, the word was spelled “πίτα”, pita, meaning pie.
- A sheet of dough topped with cheese and honey, then flavored with bay leaves was developed by the Romans.
- The modern pizza had its beginning in Italy as the Neapolitan flatbread.
- The original pizza used only mozzarella cheese, mainly the highest quality buffalo mozzarella variant which was produced in the surroundings of Naples.
- It was estimated that the annual production of pizza cheese in the United States in 1997 was 2 billion pounds.
- The first United States pizza establishment opened in 1905 was in New York’s Little Italy.
- Pizza has become one of America’s favorite meals.
I included the above information from the National Day Of Calendar because I was under the false impression pizza did not originate in Italy. I stand corrected and hopefully you do to.
So, what toppings do you like on your pizza. The picture shows what Americans call a white pizza, just oil and garlic under the cheese. My grandson will eat a red sauce pizza with just cheese when he refuses everything else. Personally, I like mushrooms, black olives, roasted red peppers and artichoke hearts with fresh mozzarella and pesto sauce. My husband likes spicy meats, lots of garlic, oregano, and crushed red pepper flakes with red sauce and gooey hot cheese.
In ninth and tenth grade, because my older sisters had gone off to college and beyond, I often had three or four girl friends stay overnight on the weekend. For a snack, I would make a pizza, using the crust mix, sauce and parmesan cheese that came in the box and usually add pepperoni and mushrooms. Recently two of the ladies that had been there as teenagers told me how awful those pizzas were. Funny, they always got eaten, if not in the evening, then cold for breakfast. I should probably admit to you folks they couldn’t compare to a fresh hot pie from the local pizzeria but in a one block town, at that time, we didn’t have that luxury.
The last point above must be true because there are at least ten different pizza joints within three miles of my house in the suburbs. A little further away we have a new place that has great gluten free crust, and for one price, they put on all the toppings you ask for as you go through the line (like building your own sub). I like to go there, everyone can have their own choice of flavors on their lots-more-than-just-cheese pizza.