February 9th National Pizza Day. Dedicated to the humble pizza.
Perhaps one of the most popular foods there is.
Adopted by most countries throughout the World – certainly here in France it has been. In our small town we have 3 take away pizza places, and one restaurant.
Visit Angers and you will see numerous pizza cafés, perhaps overtaking the burger bars in popularity!
It’s easy to understand why this food is popular – it’s relatively inexpensive, and there is a huge variety of toppings to be had. All supermarkets sell them, many even making their own on the premises – joining the many “industrial” ones in the chill cabinets and freezers.
We all have our favorite brands, chains, restaurants. None of the big guns here, but we have found a former bar now selling Pizzas, and pretty good they are to. Occasionally, when pushed for time we have been known to buy one from the supermarket – admittedly we are rarely satisfied, and often vow “never again!”
Many of us make our own – perhaps buying ready made pizza bases or making a base following a favorite recipe. We are occasionally seduced by an article extolling the virtue of “the perfect pizza base”. but generally stick to our regular recipe PIZZA DOUGH from Hugh Fernley Whittingstall. Pretty reliable, and easy to follow.
His toppings are the stuff of Legend in Monkvalley. BEETROOT PIZZA WITH CHEDDAR and PIZZA WITH NEW POTATOES, ROSEMARY AND BLUE CHEESE
When deciding on a topping it’s important not to overload it with too much sauce & other ingredients – if you do the base could end up pretty soggy! Beware of egg in regards to soggy crusts. A thin covering of tomato sauce with cheese, and many other ingredients, the choice is yours: anchovies, mushrooms, onions, olives, pepperoni, other cured meats (don’t dare mention pineapple in the same sentence as pizza) Rocket is also popular, I remember having it on a Margarita in Rome, delicious is was.
Of course there is an alternative to a tomato based Pizza. White with Creme Fraiche:- Flammkuchen. Pizza with Smoked Salmon, Crème Fraîche and Caviar. Pizza Savoyarde. Sheila prefers the white base any day, even the Salmon as long as it’s made from Smoked Salmon.
Pizza by any other name:-
The Alsatian FLAMMEKUECHEN or Tarte flambée) is a thin disc of dough covered in crème fraîche, onions, and bacon.
The LAHMACUN or Turkish pizza is a meat-topped dough round. The base is very thin, with layer of meat Lahmacun
The Provençal Pissaladière is similar to an Italian pizza, with a slightly thicker crust and a topping of cooked onions, anchovies, and olives.
Okonomiyaki a Japanese dish cooked on a hotplate, is often referred to as “Japanese pizza”
So maybe not so humble after all
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