Any Way You Slice It

By Jane and Michael Stern

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.

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This article was first published in Saveur in Issue #143

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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