Pizza is one of the world’s most beloved foods. Its tantalizing combination of dough, sauce, cheese, and toppings has won the hearts and stomachs of people across the globe and is often the go-to dish when take away food is the order of the day. But where did this iconic dish originate, and how did it evolve into the global phenomenon it is today?
Let’s embark on a journey through the rich history of pizza, tracing its roots from ancient civilizations to the present day, and looking at some of the best-loved toppings.
Ancient Beginnings: Flatbreads and Early Pizzas
While many believe that Italy is the birthplace of pizza, the story of pizza begins long before the creation of the modern pizza we know today. Ancient civilizations like the Egyptians, Greeks, and Romans enjoyed various forms of flatbread, which laid the groundwork for what would eventually become pizza.
To begin, in ancient Egypt, flatbreads were made from a mixture of flour and water and baked on hot stones. These early flatbreads were often seasoned with herbs and spices, somewhat reminiscent of today’s pizza base. The Greeks then added their input, baking flatbreads known as “plakous,” which were topped with ingredients including olive oil, herbs, and sometimes cheese.
It was then that the Romans, with their expansive empire, helped to spread these flatbread concepts across Europe and the Mediterranean. They enjoyed a type of flatbread called “focaccia,” which is still enjoyed today, and can be seen as a precursor to modern pizza. Roman cuisine often included bread topped with various ingredients, setting the stage for more elaborate versions in the future.
The Birth of Modern Pizza: Naples, Italy
The pizza we recognize today began to take shape in Naples, Italy, during the 18th century. Naples was a bustling port city, and its diverse population contributed to a vibrant food culture. Street vendors in Naples started selling flatbreads topped with ingredients like tomatoes, cheese, garlic, and herbs.
In the late 18th and early 19th centuries, tomatoes, which were brought to Europe from the Americas, began to be widely accepted in Italian cuisine. Initially, tomatoes were thought to be poisonous, but as people began to experiment with them, they became a staple in many dishes. This inclusion of tomatoes on flatbreads led to the creation of what we now consider the classic pizza.
The Margherita pizza, one of the most famous varieties, was named after Queen Margherita of Savoy in 1889. According to popular legend, the pizza was created by a Neapolitan pizzaiolo named Raffaele Esposito to honour the queen during her visit to Naples. The pizza was designed to resemble the Italian flag with its red tomatoes, white mozzarella cheese, and green basil. This creation helped cement pizza's status as a culinary icon.
Pizza’s Global Spread: From Italy to the World
Pizza’s journey from Italy to the rest of the world began in the late 19th and early 20th centuries. Italian immigrants took their culinary traditions with them as they settled in different countries around the world.
As pizza became more popular around the world, it began to evolve and adapt to local tastes and ingredients. This led to the creation of various regional styles and innovative variations.
In the United States, two distinct styles of pizza emerged: New York-style and Chicago-style. New York-style pizza is known for its thin, foldable crust and large slices, often topped with classic ingredients like tomato sauce and mozzarella cheese. Chicago-style pizza, on the other hand, features a deep-dish crust with layers of cheese, toppings, and sauce, offering a hearty and indulgent experience.
Meanwhile, in other parts of the world, pizza continued to adapt to local culinary traditions. In Japan, for example, pizzas often include ingredients like seafood, mayonnaise, and teriyaki chicken. In India, pizzas might be topped with spiced vegetables and paneer, reflecting the region’s diverse flavours. Top toppings in South Africa include beef or chicken in barbeque sauce, onions, avo and sausages which means that boerewors sometimes makes its way onto pizzas for a uniquely South African flavour. My three personal favourites are:
1. Basil, tomato, salami and garlic,
2. Walnut, honey, ham and brie (the recipe for this one can be found in my pizza recipe book available here),
3. Caramelised onions, garlic and chorizo.
The advent of gourmet pizzas in the late 20th and early 21st centuries brought a new level of creativity to pizza-making. Chefs and restaurateurs continue to experiment with exotic ingredients, artisanal cheeses, and innovative cooking techniques. This era has led to the rise of pizzas with toppings including truffle oil, figs, and even edible flowers.
As we look to the future, pizza continues to evolve in response to changing tastes and technological advancements. One significant trend is the rise of plant-based and gluten-free options. With increasing awareness of dietary restrictions and preferences, many pizzerias now offer gluten-free crusts and plant-based cheese and meat alternatives.
What’s your favourite?
Pizza, with your choice of crust and gooey cheese, serves as a canvas for an array of toppings that cater to diverse tastes across the globe. While classic combinations like pepperoni and mushrooms have their place in the hearts of many, the world’s favourite pizza toppings span a broad spectrum of flavours and styles.
The world’s favourite pizza toppings reflect a diverse range of tastes and culinary traditions. From the classic pepperoni and Margherita to the adventurous anchovies and pineapple, each topping brings its own unique flavour and texture to the pizza experience. What you prefer on yours is a matter of taste, and your willingness to experiment with unusual flavour combinations, but here are 10 of South Africa’s favourite toppings**:
1. Pepperoni: The American classic which is also popular in South Africa
This spicy, cured sausage, often made from a blend of pork and beef, adds a burst of flavour with its distinctive tanginess and crisped edges. Judging by its popularity in films spanning the decades, this combination of pepperoni with mozzarella cheese and tomato sauce seems to be a quintessential American experience. The popularity of pepperoni can be attributed to its ability to complement the rich, cheesy base of the pizza while adding a delightful contrast in texture and taste.
2. Margherita: Simple elegance
The Margherita pizza is a symbol of Italian culinary tradition and simplicity. Topped with fresh mozzarella cheese, ripe tomatoes, and basil leaves (although in South Africa the basil is often missing), this pizza celebrates the classic Italian ingredients and flavours. Its minimalism allows each ingredient to shine.
3. Mushrooms: The versatile veggie
Mushrooms are a popular choice for those who prefer a vegetarian topping. Their umami-rich flavour and meaty texture make them an excellent complement to various cheeses and sauces. Whether sautéed or roasted, mushrooms add depth and earthiness to pizzas. Mushrooms are appreciated for their versatility and ability to enhance the overall taste of the pizza.
4. Pineapple: Sweet and controversial
Pineapple on pizza, often paired with ham in the Hawaiian pizza, is a topping that sparks heated debates. I am definitely against pineapple on my pizza but it’s a favourite with himself. First popularized in Canada in the 1960s, the combination of sweet pineapple with salty ham and melted cheese offers a unique contrast that appeals to those who enjoy the interplay of sweet and savoury flavours. While pineapple on pizza has its critics, it remains a favourite for many who appreciate its distinctiveness and the way it adds a tropical twist to the classic pizza experience.
5. Onions: A flavourful addition
Onions, whether red, white, or caramelized, are a staple topping on pizzas around the world and one which I adore. Raw onions provide a sharp, tangy bite that can balance rich, cheesy toppings. Caramelized onions, on the other hand, bring a sweet and savoury complexity to the pizza, creating a rich depth of flavour. Onions are often used in combination with other toppings like sausage, peppers, and mushrooms, enhancing the overall taste profile and adding layers of flavour.
6. Bacon: Crispy and savoury
Bacon, with its smoky, salty flavour and crispy texture, is a favourite topping for many pizza enthusiasts. The addition of bacon provides a satisfying crunch and a burst of taste that complements both traditional and unconventional pizza flavours. Whether used in moderation as a garnish or as a primary topping, bacon adds a rich, indulgent element that enhances the overall taste of the pizza.
7. Sausage: Hearty and flavourful
Sausage, whether Italian, chorizo, or boerewors, is a popular topping that adds heartiness and depth to the pizza. Italian sausage, often seasoned with fennel and herbs, brings a robust flavour that pairs well with tomato sauce and cheese. Chorizo, with its spicy and smoky profile, adds a kick to the pizza, while boerewors with its uniquely South African flavours, including coriander, cloves and nutmeg, combines the flavours of pizza with the quintessential South African meal – the braai. Sausage toppings are a great way to add a substantial and satisfying component to your pizza.
8. Jalapeños: Spicy and zesty
For those who enjoy a bit of heat, jalapeños are a popular choice. These spicy peppers add a zesty kick to the pizza, balancing out the richness of cheese and the sweetness of tomato sauce. Jalapeños can be used fresh for a sharp, hot flavour or pickled for a tangy, milder heat. They pair well with other spicy toppings like chorizo or buffalo chicken, creating a pizza with a bold, fiery profile.
9. Chicken: Versatile and filling
Chicken is a versatile topping that can be seasoned and prepared in various ways to suit different tastes. Whether grilled, roasted, or shredded, chicken adds a lean protein element to the pizza, making it more filling and substantial. Popular variations include BBQ chicken pizza, which features tangy barbecue sauce, or buffalo chicken pizza, with its spicy, creamy sauce and a touch of blue cheese.
10. Olives: Briny and savoury
Olives are a popular topping, especially in Mediterranean and Middle Eastern-inspired pizzas. Their briny, savoury flavour adds depth to the pizza, and their slightly chewy texture contrasts nicely with the crisp crust and melted cheese. Varieties like Kalamata or green olives can be used, depending on personal preference. Olives are often paired with other Mediterranean ingredients like feta cheese and sun-dried tomatoes, creating a harmonious and flavourful combination.
Try some of the ideas in my mini cookbook featuring some of my favourite pizza toppings. You can download the booklet FREE here.
Conclusion
The history of pizza is a story of culinary evolution, cultural exchange, and global appreciation. From its humble beginnings as a simple flatbread to its status as a worldwide sensation, pizza has captured the imagination, and appetites, of people everywhere. Whether you prefer a classic Margherita, or a gourmet creation with unexpected toppings, pizza’s journey through history is a testament to its enduring appeal and versatility. As pizza continues to adapt and innovate, one thing remains certain: its delicious legacy will continue to delight generations to come.
** This information is gleaned by examining the menus of popular pizza parlours in South Africa and finding the most commonly listed ones.
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