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
- 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.
- 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.
- 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.
- 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.
