Easy Peasy Spicy Pizza made Friday night something special
It went like this! What’s for tea? Don’t know….. that’s ok I’ll do something!
Fancy a Pizza? This recipe made a light base with full flavour toppings, perfect easy peasy spicy pizza
250gm self rising flour, 200gm Greek yoghurt mixed to make the base. (I used this recipe for flat beads last week)
A red pepper thinly sliced. 1 green chilli thinly sliced. 1 carrot thinly sliced. 1 bag of prawns.
All mixed in fajita spice mix with oil.
Rolled out the base onto a tray lined with baking paper, topped with tomato pure, the prawns and veg mix with slices of brie
How easy is that!
Pizza has a long history. Flatbreads with toppings were consumed by the ancient Egyptians, Romans and Greeks. (The latter ate a version with herbs and oil, similar to today’s focaccia.) But the modern birthplace of pizza is southwestern Italy’s Campania region, home to the city of Naples.
Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city. Technically an independent kingdom, it was notorious for its throngs of working poor, or lazzaroni. “The closer you got to the bay, the more dense their population, and much of their living was done outdoors, sometimes in homes that were little more than a room,” says Carol Helstosky, author of Pizza: A Global History and associate professor of history at the University of Denver.
These Neapolitans required inexpensive food that could be consumed quickly. Pizza—flatbreads with various toppings, eaten for any meal and sold by street vendors or informal restaurants—met this need. “Judgmental Italian authors often called their eating habits ‘disgusting,’” Helstosky notes. These early pizzas consumed by Naples’ poor featured the tasty garnishes beloved today, such as tomatoes, cheese, oil, anchovies and garlic.