A mini pizza recipe found in “10 inspirerende oppskrifter
med Jarlsberg” (10 inspiring recipes with Jarlsberg)
a free booklet published by Tine
White mini pizzas with crème fraiche, Serrano ham, pear and thyme.
Category Archives: Pizza
The History of Pizza
The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings.
The word pizza was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added.
Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. However, pizza was mainly eaten in the country of Italy and by emigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.
Origins
Foods similar to pizza have been made since the neolithic age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history.
In Sardinia, French and Italian archaeologists have found bread baked over 7,000 years ago. According to Professor Philippe Marinval, the local islanders leavened this bread.
The Ancient Greeks had a flat bread called plakous (πλακοῦς, gen. πλακοῦντος—plakountos)which was flavored with toppings like herbs, onion, and garlic.
In the 6th century BC, the soldiers in Persian King Darius I armies baked flatbreads with cheese and dates on top of their battle shields.
An early reference to a pizza-like food occurs in the Aeneid (ca. 19 BC), when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (like pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the “tables” prophesied by Celaeno.
Some commentators have suggested that the origins of modern pizza can be traced to pizzarelle, which were kosher for Passover cookies eaten by Roman Jews after returning from the synagogue on that holiday, though some also trace its origins to other Italian paschal breads. Abba Eban has suggested that modern pizza “was first made more than 2000 years ago when Roman soldiers added cheese and olive oil to matzah”.
Other examples of flatbreads that survive to this day from the ancient Mediterranean world are focaccia (which may date back as far as the ancient Etruscans); Mankoucheh in Lebanon, coca (which has sweet and savory varieties) from Catalonia; Valencia and the Balearic Islands; the Greek Pita; Lepinja in the Balkans; or Piadina in the Romagna part of Emilia-Romagna in Italy.
Foods similar to flatbreads in other parts of the world include Chinese bing (a wheat flour-based Chinese food with a flattened or disk-like shape); the Indian paratha (in which fat is incorporated); the Central and South Asian naan (leavened) and roti (unleavened); the Sardinian carasau, spianata, guttiau, pistoccu; and Finnish rieska. Also worth noting is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian flammkuchen, German zwiebelkuchen, and French quiche.
In 16th-century Naples, a galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This was later replaced by oil, tomatoes (after Europeans came into contact with the Americas) or fish. In 1843, Alexandre Dumas, père, described the diversity of pizza toppings. An often recounted story holds that on 11 June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizzamaker Raffaele Esposito created the “Pizza Margherita”, a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy as on the Italian flag.
Pizza is now a type of bread and tomato dish, often served with cheese. However, until the late nineteenth or early twentieth century, the dish was sweet, not savory, and earlier versions which were savory more resembled the flat breads now known as schiacciata.Pellegrino Artusi’s classic early-twentieth-century cookbook, La Scienza in cucina e l’Arte di mangiar bene gives three recipes for pizza, all of which are sweet. However, by 1927, Ada Boni’s collection of regional cooking includes a recipe using tomatoes and mozzarella.
Text from Wikipedia
Campfire Cooking – Blueberry Pizza / Blåbærpizza
A different and exciting pizza recipe found on
Dagbladet Mat
In the autumn blueberries can be enjoyed in many ways, and this pizza with blueberries, honey and blue cheese is an exciting variation that tastes amazingly good!
Mini Chicken Pizzas / Mini Kyllingpizzaer
A great mini pizza recipe found on teatimemagazine.com
Mini pizzas like these are both fun to make and fun to serve. The topping can be varied giving you the chance to bake a lot of different pizzas in one go. Works great both as a lunch, in the picnic basket and for an afternoon tea.
Picnic Pizzalinis / Piknikk Pizzalinis
An Italian inspired picnic recipe found in “Robert Carrier’s
Kitchen Cook Book” published in 1980
These light but filling individual pizzas make a good Sunday brunch or T.V. supper meal as well as picnic fare. They are a pleasant change from sandwiches for packed office lunch-boxes too.
Vegetarian Pizza / Vegetarpizza
A vegetarian recipe found in “Varme Småretter” (Hot Snacks)
puplished by Gyldendal in 1991
Pizza is as nutritious and as good a food as a warm cheese sandwiches.
If you want a stronger taste on the pizza, spread a little ketchup or tomato paste on the dough before adding the vegetables. As cheese you can use any firm white cheese. Mixing different cheeses works well too.
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Pizza al Gorgonzola – Pizza with Gorgonzola and Walnuts / Pizza med Gorgonzola og Valnøtter
A classic recipe from ”Pizza” a book in the “Kjøkkenbiblioteket” (Kitchen Library) series published by Aventura Forlag in 1992.
This pizza with blue cheese and walnuts is one of Italy’s classics. Server it for dinner with a glass of red or port wine. If you want a milder type of blue cheese than gorgonzola, use the blue cheese that you like best. Camembert and brie can also be used, and walnuts can be replaced with almonds or pecans.
After I got hold of this book I’ve been surprised at how beatifully simple most classic Italian pizzas are. This one has got only four ingredients if you count the olive oil, if not there are three. Gorgonzola, walnuts and grated lemon zest. And still it looks mouth wateringly delicious – Ted
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Pizza alla Napoletana / Neapolitan Pizza / Napolitansk Pizza
A classic pizza recipe from ”Pizza”, a book in the “Kjøkkenbiblioteket” (The Kitchen Library) series published
by Aventura Forlag in 1992
Along with Pizza Margherita this specialty from Naples is one of the most popular in Italy. If baked like the ones on the picture it can be served as an appetizer. And you don’t like anchovies, capers or olives may be used instead.
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RecipeReminiscing 