From tailgate parties to birthday parties and deep dish to thin crust, pizza reigns supreme, though its connoisseurs may never have considered the pizza’s humble beginnings.
Pizza we best know it began when the poor area around Naples started using tomatoes as a topping. The original flat bread was plain and not very tasty to eat. Tomatoes were first brought to Europe from America in the sixteenth century, and for a long time were considered poisonous. Many are surprised to know that it wasn’t until the late eighteenth century that tomatoes became a popular topping for the yeast-based flat bread.
Italian immigrants began arriving in the United States in the early 1900s, bringing with them their flat bread and tomato dish, and thus was pizza introduced to America. Ever since then the dish has graduated from street corner fare to the poshest of bistro menus all over the country.
While pizza is most often considered a dinner or lunch food, pizza for breakfast can be an unexpected and fun treat for families.
Here’s an example of a breakfast pizza that works well on a Saturday morning:
1 T. butter
3 T. milk
1 11-inch pizza crust
6 slices Provolone cheese
4 slices bacon, cooked crisp, cut into 1 inch pieces
Heat oven to 450°.
Melt butter in a 10 inch skillet; add egg mixture. Cook, gently lifting and stirring to allow uncooked portions to flow underneath for 2 or 3minutes or until set. Remove from heat and set aside. Place pizza crust onto a large baking sheet and top with 4 slices of cheese, cooked eggs, and bacon. Cut other two pieces into quarters, and place over the pizza. Bake 9 to 11 minutes or until cheese is melted. Cut into 6 wedges, serve hot, and most of all, enjoy!