Pizza

Pizza

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Pizza is a great way of entertaining a young crowd. It’s the one take-away food we all enjoy. Even though it started out centuries ago in Naples, as a rough, cheap peasant dish, it does meet a need for tasty, substantial food these days. Though few of us have a wood-fired brick oven we can make a great pizza at home with an ordinary household oven. Ripe red tomatoes are the best, and the canned Italian varieties are also good. The mozzarella or bocconcini should be the best you can get and only use olive oil. Once you have these basics right, the next most important thing is to try and stick to toppings that would get the nod from an Italian.

The following ideas should find Italian favour, but there’s plenty more, and as you get into the spirit of it you will enjoy dreaming up your own combinations.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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