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An ode to the humble, healthy (?) pizza pie

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Pizza is not meant to be a gourmet meal. Pizza is meant to be a rustic treat. It should be a delicious, inexpensive, fun experience. It should result in a collision of orgasmic flavors stimulating your taste buds with a bundle of different, mouth-watering sensations. Flowing all the way over to your brainstem and down your throat to your gut, it should bring on smiles and laughter and perhaps some guilt for the size 0 diet conscious.

Originally, the pizza we know today was a cheap, easy-to transport and easy-to-eat food for poorly paid laborers in late eighteenth-century Naples. It was a pie with humble beginnings, originally made from inexpensive, easy-to-find ingredients with plenty of flavor, never meant to be a pretentious, formal affair.

The two most important elements of a pizza are: (1) It is delicious, outrageously delicious; and (2) it resembles the Italian flag with red (tomato sauce – preferably made with San Marzano tomatoes), white (thinly sliced garlic and fresh mozzarella cheese) and green (a pinch of oregano and fresh basil leaves). This aromatic trio of colors, now known as pizza margherita, received royal patronage in 1889 when Queen Margherita of Savoy, on a visit to Naples, declared it her favorite and elevated its status from poor man's slopped-together food to a dish worthy of satisfying royal taste buds.

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Although not necessary or even recommended, other toppings can be added, but those........

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