Pizza Toppings

The Modern Pizza dates back to the late 19th century when the poor people around Naples began to add a tomato to their yeast based flat bread.  This quickly became very popular with the local people and an attraction to visitors to the city and surrounding areas.  Initially sold by street vendors, it wasn’t until 1830 that the first sit down pizzeria was founded, the Antica Pizzeria Port’ Alba.

The Neapolitans are very serious about their pizza and consider there to only be two true pizzas:

• The “Marinara” which has a pizza topping of tomato, oregano, garlic, olive oil and basil.  The name comes as a result of its popularity with  fishermen returning from fishing trips in the Bay of Naples.

• The “Margherita” came about as a result of Raffaele Esposito being asked to cook for the visit of King Umberto I and Queen Margherita of Savoy.  He served a pizza representing the colours of the Italian flag - Green basil leaves, white mozzarella and red tomatoes - this was the Queen’s favourite and he consequently named the pizza after her.

And it is from these origins, that the pizza and pizza toppings we know today have evolved into.