Nov 11, 2011 Any Way You Slice It By Jane and Michael Stern Chicken Italian Italian American Travels Barbecue California Chicago Italy New York 1 Comment Save Print Email Enlarge Credit: Todd Coleman Pizza originated in southern Italy, but it took on a life of its own here. America's first specimens were simple flatbreads that emerged from bakeries' coal-fired ovens with a fetching bituminous char.America's first pizzeria »Pages1 2 3 4 5 next › last » Page 1 of 5 Save Print Email This article was first published in Saveur in Issue #143 Subscribe now More from Saveur.com Penne Bolognese Salsa de Chile Pasilla Oaxaqueño y Miltomate (Chile and Tomatillo Salsa) Bacon, Egg, and Cheese Calzone Hot, Sour, Sweet, Bitter, Hot Chicken Liver Pâté Related Links Recipes Utica Greens Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce) Cioppino Stuffed Calamari Shrimp Scampi Spaghetti and Meatballs Chicken Vesuvio Rabbit Ragù with Garganelli Sautéed Sole with Olives Baccala Salad Braised Artichokes Calamari with Potatoes and Peas Escarole Soup Johnny Marzetti Lasagne Pasta con le Sarde Sausage and Peppers Articles Fair and Square Art of Antipasti Special Feature: Italian America Rainbow Bright Comments (1) by CASA-GIARDINO on 2012-01-11 I'll stick to my own made pizzas - 1. topped with chopped fresh tomatoes (not sauce), grated pecorino, chopped hot peppers, basil and parsley. 2. stuffed with fresh roasted peppers, garlic and parsley 3. topped with minced garlic, parsley and anchovies (no tomatoes) 4. topped with thin layers of shaved potatoes, minced garlic and olive oil 5. stuffed with sauted onions and golden raisins. http://casa-giardino.blogspot.com Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?