This is one of the most basic pizza toppings possible, but it is also the one that is the most authentic to the history of the pizza. As the name indicates, it comes straight from Naples. A topping of tomatoes and mozzarella cheese follows the simple olive oil glazing on the dough. What’s remarkable about the original instructions for making this pizza is the short time and high temperature necessary to bake it. A temperature of almost 1000 degrees Fahrenheit is prescribed, in which the pizza should bake to perfection in about one and a half minutes.
The pizza from Rome, as the name suggests, consists of olive oil, tomatoes, mozzarella cheese and anchovies. When visiting Italy, it may be worthwhile to remember this fun fact, to avoid disappointment: what the people in Rome call Pizza Napoletana is what the people of Naples call Pizza Romana! Try making sense of that one!
Aside from these two typically Italian versions, the global popularity of the pizza gave way to the development of local varieties (that usually have a mock-Italian name).
A prime example of the above characteristics of an international take on pizza is the Australiana, which combines the quintessential tomato sauce and mozzarella cheese with some bacon and egg; a typical local breakfast!
An all time favorite with the children, this American creation is rather sweet and fruity. The tomato sauce and mozzarella is supplemented with shreds of ham, sweet corn and pineapple chunks for that tropical touch.
This type of pizza, faithful to its name, will typically feature toppings that are typical of the Mexican cuisine. A combination of tomato sauce, kidney beans, cheese and sour cream with a handful of chilies and some meat would be expectable. Alternatively, the Mexican-style pizza may have a quesadilla-type topping with slices of bell pepper, seafood and perhaps a touch of avocado.
Pizza Frutti Di Mare
The name literally means: “fruits of the sea” in Italian, though it is most probably a mock Italian name once again. Nevertheless, the pizza itself is delicious, with a wide assortment of fish, shellfish, octopus, scallops, olives and onions alongside the usual tomato and cheese garnish.
The list just goes on and practically only human creativity is the limit. The key for a great pizza is to find toppings that work well together and the rest is history. A lot depends on personal taste when it comes to this. For a more conservative audience, it is worth to stick to the simple tomato sauce, meat, Italian vegetables and cheese combination.
For a slightly more gourmet experience, why not transpose a dish completely not associated with pizza or with bread at all into a great topping? A chicken curry pizza, anyone? Or perhaps, a pizza with sweet and sour sauce? Once again, the limit as to how far one can stretch the pizza topping is just a matter of creativity and of course having an audience that will be ready to taste the creation. Perhaps knowing that it is not uncommon in Brazil to serve pizzas topped with chocolate, as a desert will illustrate this point.
To conclude, the pizza we know today has a long and rich history, for which reason it is actually very difficult to define what a pizza is beside the generic description of the flat bread and the topping. Yet, ask anyone if they know what a pizza is and they will say they do. Ask them to define what it is, and they will struggle. Perhaps, this is the best part about a pizza: anyone can enjoy it just the way they want it to be like!