Welcome to the Pizza Society - The Place for Pizza Lovers!
2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce
Flour, for dusting surface
1 (13.8-ounce) package pizza dough
3/4 cup shredded Gouda
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
3 tablespoons chopped fresh cilantro leaves
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.
On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.
Thanks to Sarah M. For submitting this recipe
If you live in or near Chicago, then you are probably aware that there is nothing like a Chicago pizza. You cannot just call any pizza a Chicago pizza because it is made in a special way. To put it simply, this type of pizza is a deep dish. Now, I’m not talking about the stuff Pizza Hut calls deep dish. I mean that this pizza is really deep! This pizza may be considered as the opposite of the flat New York style pizza. A lot of people are still arguing over which style is truly the best.
You can request some places in Chicago to deliver their pizza to your home. In fact, you can get Chicago pizza delivered to your front door, even if you live in Florida. However, it won’t arrive in the traditional way, and there will be no need to tip the delivery boy. This pizza will be sent to your home and you must cook it yourself. You can be sure that the pizza will be authentic, and you can see what all the fuss is about once you tasted it.
You will have more options when it comes to ingredients if you can find someone to mail you a Chicago pizza. There is room for just about anything you could desire since so much goes into a deep-dish style pizza. You will be amazed at the long list of veggies, meat toppings, cheese, and other oddities that you can choose from. I can assure you that you will get the pizza of your dreams, and lots of it. If you look hard enough, you might even find wacky combinations like pineapple and ham at some shops. Of course, it will depend on the shop you choose, and how traditional they are. Some people simply believe that fruit should not be put on a Chicago Pizza and that is the end of the story.
You should remember that you can’t eat a lot of Chicago pizza. You may find trouble finishing just one slice of a Chicago pizza even if you are used to having two or even three slices of a New York style pizza at one sitting. The slices are so thick that it’s more like eating a large slice of lasagna than it is a slice of pizza. You might have to take most of your pizza home to eat, but you’ll be happy when you realize that it’ll still be good the second time around.
About the Author - Morgan Hamilton offers expert advice and great tips regarding all aspects concerning Chicago Pizza. Get more information by visiting funfoodanddrink.com
Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.
The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.
In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.
Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.
A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.
At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. 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.
About the Author - Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria website annamariavolpi.com/page38.html
Pizza is an oven-baked flat usually circular bread, covered with tomato sauce and cheese with optional toppings. All the basic ingredients of a healthy nutritional plan are used in this world-famous culinary product. From dining out to ordering in, pizza has evolved to one of the most loved food categories in the U.S. and around the globe.
The roots of modern pizza come from the ancient Greek colony of Naples in Magna Graecia, which is the part of southern Italy. As early as the 3rd century BC, Marcus Porcius Cato, the first historian of Rome, mentions that people in that area used to eat a flat round dough dressed with olive oil, herbs, cheese and honey. Even in the city of Pompeii, archaeologists have excavated shops that resemble modern pizzerias. Since the tomato was not yet known in Europe, the ingredients of the ancient pizza were somewhat different, but the concept remained the same. During the 16th century, when tomato was transferred from the Americas to Europe, the poor area around Naples begun adding this plant to their yeast-based flat bread covering it with mozzarella cheese. Soon, pizza gained tremendous popularity among the Italian people and in 1897 the first pizza was produced for the U.S. public by Antonio Totonno Pero who worked as an employee at Gennaro Lombardi's small grocery store in New York City's Little Italy.
Today, pizza has managed to become one of the main components of the growing U.S. restaurant chains. As early as 1954, Shakey's Pizza and Pizza Hut begun their pizza business and today, every U.S. city has a number of pizza restaurants to serve the ongoing needs of people for pizza. In fact, the American pizza business is dominated by companies that specialize in pizza delivery and well-known brands, like Domino's, Little Caesar's, Papa John's Pizza among many others serve the needs of the U.S. customers on a daily basis.
The crust of pizza is traditionally plain, but companies have introduced variations with butter, garlic, or herbs and recently crust stuffed with cheese. Topped with tomato sauce and a number of ingredients, from pepperoni to mushrooms and bacon to spinach, today's pizzas are capable of feeding a large family or a group of friends watching a game on TV.
Of course, many households prefer the home-made pizza and again many variation s exist on the bread used for the crust and the ingredients with which is garnished. Among the most famous of all pizzas is the Chicago-style pizza, which is baked in a pan rather than directly on the bricks of the pizza oven.
About the Author - Kadence Buchanan writes articles on many topics including Food, Travel, and Shopping
Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.
It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).
As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.
The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.
In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.
To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.
So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.
About the Author - Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
