Vegan pizza
The history of pizza vegan pizza in antiquity, as various ancient cultures produced basic flatbreads with several toppings. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century.
The word pizza was first documented in 997 AD in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in Italy and by emigrants from there. In Sardinia, French and Italian archaeologists have found bread baked over 7,000 years ago. According to Philippe Marinval, the local islanders leavened this bread. Foods similar to pizza have been made since antiquity.
In the 6th century BC, Persian soldiers serving under Darius the Great baked flatbreads with cheese and dates on top of their battle shields. In 1843, Alexandre Dumas described the diversity of pizza toppings. Pizza evolved into a variety of bread and tomato dish often served with cheese. However, until the late 19th or early 20th century, the dish was sweet, not savory, and earlier versions that were savory resembled the flatbreads now known as schiacciata.
The innovation that led to flatbread pizza was the use of tomato as a topping. In the second half of the nineteenth century the number of pizzerias increased to 120. The pizza marinara method has a topping of tomato, oregano, garlic, and extra virgin olive oil. The margherita is topped with modest amounts of tomato sauce, mozzarella, and fresh basil. 1880 and remaining in business as “Pizzeria Brandi”. 1984, has set the very specific rules that must be followed for an authentic Neapolitan pizza.
There are many famous pizzerias in Naples where these traditional pizzas can be found, such as Da Michele, Port’Alba, Brandi, Di Matteo, Sorbillo, Trianon, and Umberto. Most of them are in the ancient historical center of Naples. These pizzerias follow even stricter standards than the specified rules. The pizza bases in Naples are soft and pliable. In Rome, they prefer a thin and crispy base. Another popular form of pizza in Italy is “pizza al taglio”, which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight.
In 1962, the “Hawaiian” pizza, a pizza topped with pineapple and ham, was invented in Canada by restaurateur Sam Panopoulos at the Satellite Restaurant in Chatham, Ontario. In 2012, the world’s largest pizza was made in Rome. In December 2017, the pizza napoletana was inscribed on the UNESCO Intangible Cultural Heritage Lists. Pizza-ghetti, a popular combination meal in Quebec. Canada’s first pizzeria opened in 1948, Pizzeria Napoletana in Montreal. 1960s, with many pizzerias and restaurants opening across the country.
The most distinct pizza in Canada is the “Canadian” pizza. A “Canadian” pizza is usually prepared with tomato sauce, mozzarella cheese, pepperoni, mushrooms, and bacon. Many variations of this pizza exist, but the two standout ingredients that make this pizza distinctly Canadian are bacon and mushrooms. Pizzas in Canada are almost never served with “Canadian bacon”, or “back bacon”, as it is referred to in Canada.
