Pizza, a beloved culinary masterpiece, has woven itself into the fabric of our lives. With its irresistible combination of flavors, textures, and aromas, pizza has become a symbol of comfort, indulgence, and shared moments. From its humble origins in Naples, Italy, to its widespread popularity across the globe, pizza has evolved into a versatile canvas for culinary creativity.

In this culinary adventure, we will delve into the rich history of pizza, tracing its roots back to ancient civilizations and uncovering the pivotal moments that shaped it into the iconic dish we know today. We will explore the diverse regional styles that have emerged, each with its unique characteristics and loyal following.

But it’s not just about the past—pizza is a living, breathing art form that continues to inspire and excite. So, join us as we embark on a journey that not only pays homage to the origins of pizza but also celebrates its vibrant present and future.

And what better way to fully immerse ourselves in the world of pizza than to indulge in a delectable recipe? Today, we present to you a mouthwatering creation: Heirloom Tomato & Basil Pizza. This recipe showcases the harmony of flavors between juicy heirloom tomatoes, fragrant basil, and creamy mozzarella cheese. With every bite, you’ll experience the essence of summer and the sheer pleasure that comes from a well-crafted pizza.

So, let’s uncover the fascinating story of pizza while savoring the aromas and flavors of our Heirloom Tomato & Basil Pizza recipe. Prepare to embark on a delicious adventure that combines history, tradition, and the pure joy of a slice of pizza.

Pizza, as we know it today, has its roots in ancient times. The concept of baking bread with various toppings can be traced back to the ancient civilizations of Egypt, Greece, and Rome. These early versions of pizza were simple flatbreads topped with olive oil, herbs, and local ingredients.

However, the modern pizza we are familiar with originated in Naples, Italy. In the 18th and 19th centuries, Naples had a large population of working-class people, and they needed a quick and affordable food option. This led to the development of “pizza” as a street food for the masses.

The original Neapolitan pizza had a thin, soft crust and was topped with local ingredients like tomatoes, mozzarella cheese, garlic, and basil. It was cooked quickly in a wood-fired oven, resulting in a delicious and flavorful dish.

Pizza gained popularity outside of Naples in the late 19th century when Italian immigrants started bringing their culinary traditions to other parts of the world, particularly the United States. In the early 20th century, the first pizzerias were opened in cities like New York and Chicago, catering to the growing Italian-American communities.

The invention of the pizza Margherita is often attributed to Raffaele Esposito, a pizzaiolo from Naples. According to legend, in 1889, he created a pizza with toppings representing the colors of the Italian flag—tomatoes for red, mozzarella cheese for white, and basil for green—and named it after Queen Margherita of Italy. This pizza became a symbol of national pride and is still enjoyed today.

Pizza continued to evolve and adapt to different tastes and preferences as it spread worldwide. Various regional styles emerged, such as the thin-crust New York-style pizza, the deep-dish Chicago-style pizza, and the wood-fired Neapolitan-style pizza. Toppings have become more diverse and creative, ranging from classic combinations to innovative and unconventional ingredients.

Today, pizza is one of the most beloved and popular foods globally. It has become a staple in many cuisines, with countless variations and adaptations found in different countries. From traditional Neapolitan pizzas to gourmet creations, pizza continues to captivate people’s taste buds and bring joy to countless pizza lovers around the world.

Heirloom tomatoes are varieties of tomatoes that have been passed down through generations. They are known for their unique colors, shapes, and flavors. Unlike commercially grown tomatoes, which are often bred for durability and shelf life, heirloom tomatoes are prized for their taste and diversity. They come in a wide range of colors, including red, yellow, orange, green, purple, and even striped. Heirloom tomatoes are typically grown from seeds that have been saved and preserved over time, and they often have a more complex and rich flavor compared to hybrid tomatoes. We collected both Big Boy and Creole Tomatoes in the preparation of this pizza.

Basil is a popular herb used in many cuisines around the world, particularly in Italian cuisine. It has a sweet, slightly peppery flavor and a strong, aromatic scent. There are many varieties of basil, but the most commonly used in cooking is Genovese basil. It has large, tender leaves and is often associated with classic dishes like Caprese salad and pesto. Basil pairs well with tomatoes, making it a perfect companion for the Heirloom Tomato & Basil Pizza. It’s best to use fresh basil for its vibrant flavor, but if unavailable, you can use dried basil as a substitute, though the taste won’t be as pronounced. Our homegrown basil is the Genovese type uses in the preparation of this recipe.

Enjoy your delicious Heirloom Tomato & Basil Pizza, and savor the unique flavors of heirloom tomatoes and basil! Check out the original WW recipe that inspired us to make this one which utilizes the famous 2-ingredient dough recipe, which is quite versatile.

7 Points – Total Time: 25 min – Prep Time: 15 min – Cook Time: 10 min – Serves: 4

Ingredients

• 1 cup Plain fat free Greek yogurt
• 1 cup White self-rising flour
• 12 oz, heirloom, small or medium Tomatoes
• 1 tsp Kosher salt
• 1 Tbsp Extra virgin olive oil
• 2 cloves, grated Garlic
• ⅔ cup Shredded part skim mozzarella cheese
• 2 Tbsp Grated Parmesan cheese
• ¼ tsp Black pepper
• ¼ cup, leaves Basil

Preparation Steps

1. Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky. Let the dough rest for 5 minutes.
2. Place pizza stone, rimless baking sheet, or inverted rimmed baking sheet on center rack of oven and preheat to 500°F. Arrange tomato slices on double layer of paper towels and sprinkle with salt. Let stand for 10 to 15 minutes. Using paper towel, blot any moisture from tops of tomato slices.
3. In a small bowl, stir oil and garlic. Place a large piece of parchment paper on a large cutting board, rimless baking sheet, or inverted rimmed baking sheet. Roll out dough to 10- to 12-inch circle. Pierce dough all over with a fork. Brush garlic oil over dough. Carefully slide dough on paper onto preheated pizza stone. Bake for 4 minutes.
4. Holding parchment paper, carefully slide dough from oven to cutting board. Sprinkle both cheeses over dough, leaving a 3⁄4-inch border. Top cheeses with tomato slices. Slide pizza onto pizza stone and bake until crust is browned and crisp and cheese is melted, 4 to 6 minutes. Transfer pizza to the cutting board. Sprinkle with black pepper and basil. Cut into 8 wedges.

Pai Huang Gua, also known as Chinese Cucumber Salad, is a refreshing and popular dish in Chinese cuisine. This salad features crisp cucumber smashed and marinated in a flavorful dressing, creating a perfect balance of tangy, sweet, and savory flavors. In this blog post, we will explore the history and background of Pai Huang Gua and provide you with a delicious recipe to try at home.

Cucumbers have been cultivated in China for thousands of years and are deeply ingrained in the country’s culinary traditions. Chinese cuisine often incorporates a wide variety of vegetables and herbs, emphasizing freshness and balance. Cucumber salads have long been enjoyed in China, particularly during the hot summer months when the cooling properties of cucumbers provide relief from the heat.

Pai Huang Gua, which translates to “white, yellow, and green cucumber,” refers to the vibrant colors of the salad. The name highlights the use of cucumbers, garlic, and cilantro, which are key ingredients in this dish. This salad is commonly found in both home-cooked meals and restaurants throughout China, and its popularity has spread to Chinese communities around the world.

Recipe: Pai Huang Gua: Chinese Cucumber Salad

Ingredients

• 4 large cucumbers
• 8 cloves of garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoon rice vinegar
• 2 teaspoon sesame oil
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon chili oil (optional)
• Fresh cilantro leaves, chopped (for garnish)
• 3 tablespoons toasted sesame seeds

1. Trim and discard ends from cucumbers. Cut each cucumber crosswise into three equal lengths. Place cucumber pieces in large zip-lock bag and seal bag. Using a rolling pin or the side of your chef knife, firmly but gently smash down on cucumbers until flattened and split lengthwise into 3 to 4 pieces each.
2. Place the cucumber in a colander or strainer and sprinkle them with salt. Toss the cucumbers to ensure they are evenly coated with salt. Let them sit for about 20 minutes to draw out excess moisture.
3. While the cucumbers are resting, prepare the dressing. In a small bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if desired). Mix well until the sugar has dissolved.
4. After 10 minutes, rinse the cucumbers under cold water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.
5. Place the cucumber slices in a mixing bowl and pour the dressing over them. Gently toss the cucumbers, ensuring they are well coated with the dressing.
6. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together. This salad can also be made a few hours ahead of time and refrigerated until serving.
7. Before serving, garnish the salad with freshly chopped cilantro leaves. You can also sprinkle some toasted sesame seeds for added flavor and texture.

Pai Huang Gua, or Chinese Cucumber Salad, is a delightful dish that showcases the simplicity and freshness of Chinese cuisine. Its crisp texture and zesty dressing make it a perfect accompaniment to any meal, especially during the summer months. Whether you’re exploring Chinese cuisine or looking for a light and refreshing salad option, Pai Huang Gua is a must-try recipe that will surely impress your taste buds.

In this recipe blog post, we delve into the delightful world of slow-roasted cherry (or grape) tomatoes with herbed crumbs. This simple yet irresistible dish brings together the vibrant flavors of juicy tomatoes, aromatic herbs, and crispy breadcrumbs. But there’s more to this dish than meets the eye. Join us on a journey as we explore the history, culture, and background behind this delectable culinary creation.

Slow-roasting tomatoes is a technique that dates back centuries. Originally used as a method to preserve tomatoes, slow-roasting intensifies their natural sweetness and enhances their flavors. The process involves cooking tomatoes at a low temperature for an extended period, allowing them to caramelize and develop a rich, concentrated taste.

Cherry tomatoes, small and round in shape, are a popular variety of tomatoes known for their intense sweetness and bright colors. These bite-sized beauties originated in South America and were introduced to Europe in the 16th century. Cherry tomatoes are now cultivated worldwide and cherished for their versatility in various culinary preparations.

Grape tomatoes, a smaller and oblong variety of tomato, have gained popularity in recent years for their sweet flavor and convenient bite-sized shape. Let’s delve into the history of grape tomatoes and explore how they have become a beloved ingredient in culinary creations.

Grape tomatoes are a relatively new addition to the tomato family. They were developed through selective breeding and hybridization techniques to create a tomato variety that possessed specific characteristics. The first commercial variety of grape tomatoes, known as the “Santa F1,” was introduced in the late 1990s by a Dutch seed company named De Ruiter Seeds.

Tomatoes hold a special place in Mediterranean cuisine, where they are widely used in both traditional and modern dishes. The slow-roasting technique, applied to cherry tomatoes, has become particularly popular in Mediterranean countries like Italy, Greece, and Spain. These regions have long celebrated the flavors of sun-ripened tomatoes, and slow-roasting brings out their inherent qualities, adding depth and complexity to the dish.

The addition of herbed crumbs to slow-roasted cherry tomatoes brings a delightful textural contrast and a burst of aromatic flavors. The crumbs, typically made from day-old bread, are combined with herbs such as basil, thyme, or parsley, along with olive oil and seasonings. When baked or toasted, they turn into a golden, crispy topping that complements the tender tomatoes perfectly.

Recipe Slow-Roasted Cherry Tomatoes with Herbed Crumbs: Now, let’s dive into the recipe for slow-roasted cherry tomatoes with herbed crumbs.

1 Point – Total Time: 45 min – Prep Time: 10 min – Cook Time: 35 min – Serves: 12

Ingredients

• 6 cups Grape tomatoes or Cherry tomatoes
• 2 Tbsp extra-virgin Olive oil, divided
• 1/2 tsp Table salt
• 1/2 tsp freshly ground Black pepper, divided
• 2/3 cup Panko breadcrumbs
• 1 tablespoon Fresh oregano, chopped
• 2 tsp Fresh thyme, chopped
• 1 tsp minced garlic

Procedure Steps

1. Preheat oven to 400°F.
2. In a 9-inch glass pie plate, combine tomatoes, 1/2 teaspoon oil, salt and 1/8 teaspoon pepper; toss to coat and then spread into a single layer.
3. In a small bowl, combine breadcrumbs, oregano, thyme, garlic, remaining 2 1/2 teaspoons oil and remaining 1/8 teaspoon pepper; rub oil into breadcrumbs with your fingers. Sprinkle breadcrumb mixture evenly over tomatoes. Bake until breadcrumbs are golden and tomato juices are bubbling around edges, about 30 to 35 minutes. Yields about 8 crumb-topped tomatoes per serving.

Notes: Use orange, yellow and red tomatoes for a beautiful presentation.

Welcome to our recipe blog post featuring a delicious and comforting dish rooted in the rich history and cultural traditions of Mexico. Corn-and-poblano pudding is a delectable combination of sweet corn, smoky roasted poblanos, and creamy goodness. In this article, we’ll delve into the fascinating background of this dish, explore its cultural significance, and provide you with a step-by-step recipe to recreate this authentic delicacy at home.

History and Cultural Significance: Corn has long been a staple in Mexican cuisine, dating back thousands of years to the ancient Mayan and Aztec civilizations. Known as “maize,” corn holds a sacred place in Mexican culture and is deeply intertwined with religious rituals and daily life. It was not only a dietary staple but also a symbol of fertility and sustenance.

Poblanos, on the other hand, are a variety of chili peppers named after the city of Puebla in central Mexico. Poblanos are revered for their unique smoky flavor and mild heat. They are a key ingredient in many traditional Mexican dishes and play a significant role in the country’s culinary heritage.

Combining these two ingredients in a comforting pudding reflects the essence of Mexican cuisine—blending traditional flavors to create a harmonious and satisfying dish.

This recipe is inspired from the WW recipe for Corn-and-Poblano Pudding found on their website.

Recipe: Corn-and-Poblano Pudding

3 Points – Total Time: 1 hr 25 min – Prep Time: 20 min – Cook Time: 55 min – Serves: 8

Ingredients

• 2 medium Poblano chili
• 4 sprays Cooking spray
• 1 medium, finely chopped Uncooked onions
• 4 cloves, minced Garlic
• 4 cups, fresh (from about 5 ears) corn kernels
• 1½ cups 2% reduced fat milk
• 2 large Eggs
• 4 oz, shredded (1 cup) Reduced fat cheddar cheese
• 1 oz, or goat cheese Crumbled queso fresco cheese
• 3 Tbsp, chopped fresh Cilantro
• 1 tsp Table salt
• ¼ tsp Black pepper

Procedure Steps

1. Preheat broiler. Line bottom of broiler pan with foil. Place poblanos in prepared pan. Broil 5 inches from heat, turning occasionally, until skin blisters, about 10 minutes. OR, if you have a gas stove top, place the peppers over an open flame and char the peppers, turning them every minute or so for even charing and blistering. Wrap poblanos in foil and let steam about 10 minutes. When cool enough to handle, peel poblanos, remove seeds and stem, and dice.
2. Preheat oven temperature to 350°F. Spray 2-quart baking dish with nonstick spray.
3. Spray skillet with nonstick spray and set over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until onion is tender, about 5 minutes. Set aside.
4. Puree 1 1/2 cups corn in food processor or blender until chunky. Heat milk in small saucepan over high heat just until small bubbles appear along edge of pan. Whisk eggs in large bowl, then gradually whisk in hot milk. Stir in pureed corn, remaining 21/2 cups corn kernels, poblanos, Cheddar, queso fresco, onion mixture, cilantro, salt, and pepper.
5. Pour corn mixture into prepared dish. Bake until golden and toothpick inserted into center comes out clean, about 40 minutes. Garnish with thyme sprigs (if using).
6. Serving size: about 2/3 cup

Corn-and-poblano pudding is a celebration of Mexican culinary traditions and a testament to the diverse and vibrant flavors that define this cuisine. By preparing and enjoying this dish, you’re not only indulging in a delicious treat but also honoring the cultural heritage of Mexico. Share this recipe with your loved ones and let