pizza, dish of Italian origin consisting of a flattened disk of bread dough topped with some combination of olive oil, oregano, tomato, olives, mozzarella or other cheese, and many other ingredients, baked quickly—usually, in a commercial setting, using a wood-fired oven heated to a very high temperature pizza, dish of Italian origin consisting of a flattened disk of bread dough topped with some combination of olive oil, oregano, tomato, olives, mozzarella or other cheese, and many other ingredients, baked quickly—usually, in a commercial setting, using a wood-fired oven heated to a very high temperature—and served hot. Uncover the chemistry behind the delicious taste of pizza Uncover the chemistry behind the delicious taste of pizzaSee all videos for this article One of the simplest and most traditional pizzas is the Margherita, which is topped with tomatoes or tomato sauce, mozzarella, and basil. Popular legend relates that it was named for Queen Margherita, wife of Umberto I, who was said to have liked its mild fresh flavour and to have also noted that its topping colours—green, white, and red—were those of the Italian flag. Ceviche. Peruvian ceviche (sebiche). Raw seafood dish with lime, cilantro, peppers, plantains. Cuisine, food Britannica Quiz A World of Food Quiz pizza pizza Italy has many variations of pizza. The Neapolitan pizza, or Naples-style pizza, is made specifically with buffalo mozzarella (produced from the milk of Italian Mediterranean buffalo) or fior di latte (mozzarella produced from the milk of prized Agerolese cows) and with San Marzano tomatoes or pomodorino vesuviano (a variety of grape tomato grown in Naples). Roman pizza often omits tomatoes (an early 16th-century import) and uses onions and olives. The Ligurian pizza resembles the pissaladière of Provence in France, adding anchovies to olives and onions. Pizza has also spread from Italy throughout much of the rest of the world, and, in regions outside of Italy, the toppings used vary with the ingredients available and the flavour profile preferred.pizza, dish of Italian origin consisting of a flattened disk of bread dough topped with some combination of olive oil, oregano, tomato, olives, mozzarella or other cheese, and many other ingredients, baked quickly—usually, in a commercial setting, using a wood-fired oven heated to a very high temperature—and served hot. Uncover the chemistry behind the delicious taste of pizza Uncover the chemistry behind the delicious taste of pizzaSee all videos for this article One of the simplest and most traditional pizzas is the Margherita, which is topped with tomatoes or tomato sauce, mozzarella, and basil. Popular legend relates that it was named for Queen Margherita, wife of Umberto I, who was said to have liked its mild fresh flavour and to have also noted that its topping colours—green, white, and red—were those of the Italian flag. Ceviche. Peruvian ceviche (sebiche). Raw seafood dish with lime, cilantro, peppers, plantains.

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it highlighted the quality and variety of the pizza

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Our classic pan pizza will always be a fan favourite, with a soft and chewy crust perfectly balancing out the healthy tomato pure and mozzarella - cheddar blended
cheese.

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Service One
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a service in which a pizzeria or pizza chain delivers a pizza to a customer.

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