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Topic: Margherita pizza

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	Pizza - Wikipedia, the free encyclopedia
		The cheese is usually mozzarella (the traditional Neapolitan pizza uses buffalo mozzarella or fior di latte) or sometimes a mixture of several cheeses such as parmesan, romano, ricotta or, particularly in the USA, Monterey Jack.
		Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold for breakfast or as a snack.
		Of the red pizzas, the most common form of tomato topping is a thick, smooth tomato sauce known generically as "tomato paste", which differs from tomato sauces used for pasta in containing less water, reducing the likelihood of a soggy crust.
	en.wikipedia.org /wiki/Pizza (4774 words)

	pizza (Site not responding. Last check: 2007-10-31)
		Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way.
		Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.
		Pizza, the way we know it today, is a derivation from focaccia, flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.
	www.annamariavolpi.com /pizza.html (869 words)

	Mangiare Bene - "Margherita" Pizza (Site not responding. Last check: 2007-10-31)
		She was interested in the popular dish that her French chefs could not prepare so the famous "pizzaiolo" Raffaele Esposito was invited to court and suggested three pizzas, this one reflecting the colours of the Italian Sabauda flag, the Marinara and a white cheese pizza.
		Ladle out the tomato onto the pizza then cut the mozzarella into many thin slices and arrange them on the tomato and drizzle with a little olive oil.
		Pizza should be baked in a wood fired brick bread oven, but as this is almost impossible to find in a home we will have to make do with a gas or electric fired oven.
	www.mangiarebene.net /ACADEMY/ITALY/CAMPANIA/pizza_margherita.html (347 words)

	The Mediadrome - Recipes - Pizza Margherita
		In 1889, Raffaele Esposito, the most famous Pizzaiolo (pizza chef) created a pie for Queen Margherita with tomato, basil and cheese to resemble the colors of the Italian flag.
		Slide the pizza onto the pizza stone in the oven and bake at 500 for 6-8 minutes until crust is slightly brown on edges and the cheese is partially melted.
		Remove the pizza from the oven and drizzle with the remaining 1 tbsp.
	www.themediadrome.com /content/recipes/pizza_margherita.htm (332 words)

	Enciclopedia :: encyclopedia : Pizza (Site not responding. Last check: 2007-10-31)
		La pizza margherita contiene vari tipi di sostanze nutrienti: l'amido della farina, i lipidi vegetali dell'olio extravergine d'oliva, quelli vegetali della mozzarella di bufala (derivato del latte) e le proteine vegetali date dal pomodoro ed dal basilico.
		Pizza Margherita: con pomodoro, mozzarella STG a listelli, basilico e olio.
		Oltre alla pizza napoletana, vi sono innumerevoli varianti in grado di accontentare ogni tipo di palato: dalla focaccia olio, rosmarino e sale alla pizza al taglio diffusa soptattutto in Italia centrale e cotta in teglie in forno elettrico.
	enciclopedia.ws /Pizza (725 words)

	Pizza History
		Pizza, like so many other foods, did not originate in the country for which it is now famous.
		This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people.
		Italian immigrants had been selling Pizzas in their American stores for some time, but it was the returning soldiers with a lust for the saucy delight that drew the Pizzas out of the quiet Italian neighborhoods into the main stream of city life all over the continent.
	www.inmamaskitchen.com /FOOD_IS_ART/pizzahistory.html (991 words)

	Pizza's History
		According to historians this pizza was said to be very patriotic and because it "resembled the Italian flag" with its colors of green (basil), white (mozzarella), and red (tomatoes), and was favored by the Queen.
		This pizza was named Pizza Margherita after the Queen of is believed to be the origin of the pizza we have today.
		The general consensus is that the most authentic pizza is Pizza Napoletana (Neapolitan Pizza) made with fresh mozzarella, home-made sauce from fresh vine ripened tomatoes and fresh herbs, and the artistry of the pizzaioli, the pizza makers.
	www.brooklyn-pizza-works.com /pizza's_history.htm (835 words)

	Mary's Pizza Shack \| Fun and Facts
		The pizza, named Pizza Margherita after the queen, was very patriotic and resembled the Italian flag with its colors of red (tomatoes), white (mozzarella cheese), and green (basil), and got rave reviews.
		Another notable pizza by size was a 10,000 sq.ft. pizza cooked by Lorenzo Amato, owner of Cafe di Lorenzo in Tallahassee Florida in 1991.
		Pizza is the number 2 entree in foodservice, outpacing the growth rate of all other food items.
	www.maryspizza.com /pizza_fun.html (981 words)

	The pizza
		The Queen liked this last kind of pizza so much that she sent to the pizzaiolo a letter to thank him: "I assure you that the three pizzas you have prepared were very delicious".
		To obtain a thin and crispy pizza, level the dough until it reaches the thickness of 5 mm; for a more tender pizza, instead, the thickness should be 1 cm tall.
		Put the pizza on a baker's paddle or in a baking-pan, cover it with a clean dishcloth and e let it rise for about 20 minutes, until its volume will be doubled.
	www.eat-online.net /english/habits/pizza.htm (696 words)

	Recipe: Pizza Margherita (Naples)
		The birth of the modern pizza has its roots in prehistoric times, when dough was thrown on top of hot rocks and cooked.
		This pizza, although it will necessarily fall short, aspires to the pizza Margherita verace col sapore della tradizone (the true pizza Margherita with the flavor of tradition) as it is prepared at Da Ciro Trianon at via Pietro Colletta, 42-44-46 in Naples.
		Place each crust on a 16-inch solid pizza pan or the baking stone sprinkled with cornmeal to prevent sticking or use a 16-inch perforated pizza pan, making sure the border of the dough is a little high than the center.
	www.cliffordawright.com /recipes/pizza_margherita.html (520 words)

	Pizza - dough, margherita, foccacia
		The classic Greece shows to have known a wide range of examples that can be considered "archetipal" versions of pizza: flat pies or buns of all kinds appear to be very popular and widespread foods all over the classic age.
		Pizza, without giving credence to other fanciful hypotheses about its origins, presents itself as a typical food of the civilizations blossomed on Mediterranean Sea's basin.
		For a thicker 16" pizza used 2 cups of flour.
	italiancook.ca /pizza.htm (1520 words)

	frozenbullet.com \| Margherita pizza
		Not an American pizza, which is topped with sauce that burns the mouth, cheese made out of plastic, and oil that cannot be removed with a dozen napkins.
		The Margherita pizza is the easiest to make and the one I most easily recognize.
		Two pizzas could be made with the recipe below, depending on the size of the pan used.
	www.frozenbullet.com /travelbites/050802-pizza.htm (576 words)

	Welcome to Pizza Margherita (Site not responding. Last check: 2007-10-31)
		Wendy Allen, sister of Peter Boizot, founder of the Pizza Express group, restored the old lino warehouse in Moor Lane in 1979 and opened Pizza Margherita on 4th December of that year.
		At that time pizza was something of an unknown quantity, but with the daisies painted on the window and bright green chairs it soon caught the eye and within a year it had become established.
		It should be emphasised that Pizza Margherita is a restaurant where you can sit and relax and spend the evening if you so wish.
	www.pizza-margherita.co.uk (257 words)

	Pizza
		There were three kinds, but Margherita fancied a favorite: One made with strips of fresh tomato, plenty of fresh basil, and strewn about with mozzarella cheese (very different from the rubbery, flavorless kind we get here, but you have to understand that these people were primitives and didn't know any better).
		Pizza as junk food had its real beginnings, and it was primed to evolve into what we have here in America, now.
		Pizza made in those shops was very much a product of American ingredients and American influences applied to the pride of Naples, but it remained an ethnic curiosity.
	www.prismnet.com /~sjohn/pizza.htm (2635 words)

	In My Kitchen: Pizza Margherita and Sausage Pizza
		The fact that these were my first ever pizzas is, in and of itself something of a surprise since my mother, who would be the first to admit she was not the cook in our family, really enjoyed making one particular dish, and that was pizza.
		Pizza number one was topped with a layer of sauce, shredded mozzarella, grated Parmesano Romano and a layer of sausage.
		Pizza number two was first topped with a layer of sliced mozzarella, then the sauce and 3 minutes before cooking was done a layer of fresh basil.
	www.murrayhill5.net /blog/inmykitchenblog/archives/000310.html (1003 words)

	La Pizza Fresca Ristorante, Brick Oven Pizza
		The first Italian pizza, dating to 1830, was simply a basic round of bread with tomatoes baked in a wood burning oven or "forno a legna".
		It was in 1890 when Queen Regina Margherita found out about Raffaele Esposito's talents as a pizzaiolo in Port'Alba, Napoli that she made it a point to visit.
		And the mozzarella cheese (bufala Mozzarella) is that from water buffalo in the region between Napoli and Roma.
	www.lapizzafrescaristorante.com /pizza.html (250 words)

	Pizza Margherita (Site not responding. Last check: 2007-10-31)
		Pizza Margherita is the most common pizza in Italy.
		In the summer of 1889 King Umberto I and the Queen Margherita went, as always, to spend 3 months in their summer Residence at Capodimonte.
		He created a new pizza especially for them with tomatoes, basil and mozzarella in honor of our flag.
	www.cookingwithpatty.com /recipes/pizza/PizzaMargherita.php (286 words)

	Pizza History (Site not responding. Last check: 2007-10-31)
		The first pizza delivery occurred in 1889 when an Italian restaurant owner was asked to create a special dish for the guest of honor, Queen Margherita Terea Giovanni.
		The restaurant owner named this meal the Margherita Pizza, using part of the guest of honor's name along with part of the name of his restaurant –Pietro II Pizzaiolo.
		Pizza Hut is the largest pizza company in the world.
	www.michigan.gov /mda/0,1607,7-125-2961_21430_21431-53822--,00.html (478 words)

	ItalianMade.com - RECIPES: PIZZA MARGHERITA (Site not responding. Last check: 2007-10-31)
		The procedure is the same as in Neapolitan Pizza.
		This pizza is called Margherita bianca; if you add a few filleted and diced anchovies, it takes the name of Pizza alla Romana.
		Pizza Margherita was created in 1889 by pizza maker Raffaele Esposito as a tribute to the Queen of Italy, Margherita di Savoia, because its ingredients represent the colors of the Italian flag.
	www.italianmade.com /recipes/recipe114.cfm (122 words)

	PIZZA MARGHERITA (Recipe) @ Emeril's dot com
		Divide sauce between the two pizzas and smooth to spread evenly, leaving a1/2-inch border along the edges of the dough.
		Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.
		Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings).
	www.emerils.com /recipes/by_name/pizza_margherita.html (388 words)

	AskOxford: Pizza
		From that first royal taste and approval, the pizza Margherita moved from being a good, quick, convenient food of the people, to being a national dish and sign of loyalty.
		The ingredients of the Margherita were the culmination of the voyages of discovery of the previous centuries.
		Now pizza is a multi-billion dollar international industry, serving the appetite of almost every town in the developed world, and has been adopted and changed according to national tastes.
	www.askoxford.com /languages/culturevulture/italy/pizza (524 words)

	Recipe: Pizza Margherita
		This pizza is baked on the bottom of the oven and has a very thin, crisp crust.
		Be sure to leave dough in its round shape, as this will help you create a round pizza and not an obscure shaped one that looks like you don't know what you're doing.
		Baking: If you have a gas oven, stick the pizza (on the cookie sheet) right on the bottom of the oven.
	www.recipelink.com /gm/31/8197 (472 words)

	RECIPE FOR COOKING - PIZZA MARGHERITA
		Spread mozzarella cheese on pizza leaving a 1/2 border for crust.
		Bake pizza for 10 to 15 minutes or until crust is lightly browned.
		Remove pizza and let cool on a wire rack for 10 minutes before slicing.
	www.fabulousfoods.com /recipes/main/pizza/margherita.html (115 words)

	The Wine News Magazine - Bona Fide Pizza
		Accordingly, pizza is Naples' signature dish, folded into quarters a libretto and eaten like a sandwich at noon or more decorously with a knife and fork at fine restaurants well into the wee hours.
		Just as the the pizzas of Rafaele Esposito's time were embraced by royalty and fishermen, today's pies have universal appeal, thanks to an endless variety of toppings that cater to a wide array of regional tastes.
		Thus the pizza crust became a new platform for him, on which he delighted in casting combinations such as duck sausage, fresh tomatoes, mozzarella, basil and garlic or California goat cheese, prosciutto, tomatoes, red peppers, double-blanched garlic and red onions.
	www.thewinenews.com /octnov02/cuisine.html (5045 words)

	Margherita Pizza (Site not responding. Last check: 2007-10-31)
		Spread the dough onto the pizza pan and top with half of the peeled tomatoes.
		Bake 10 minutes; then slide the pizza off the pan onto an oven rack and bake 5 minutes.
		Slide the pizza back to the pizza pan and top with mozzarella.
	www.kroger.com /hn/Recipe/Margherita_Pizza.htm (151 words)

	GRILLED PIZZA MARGHERITA Recipe at Epicurious.com
		To get you in the mood for summer we are grilling these pizzas, but if you aren't able to grill, you can cook them indoors in a grill pan instead.
		Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
		This was lovely, and we use the technique as the standard pizza cooking technique at home.
	www.epicurious.com /recipes/recipe_views/views/108167 (896 words)

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