According to the History Channel’s website, there’s a great history of the pizza. In the town of Naples, in the 1700s, the working class devised a way to get eat large amounts of calories in an easy way: flat bread with oil, cheese, and other toppings. It was an inexpensive and portable meal that could be consumed in haste. Seen as a food for the lower classes, pizza became popular when Queen Margherita visited Naples in 1889, and fell in love with the “pizza mozzarella”, which now bears the name of the young queen. Word has it that the queen, especially, liked the fact that the pizza bore the colors of her country’s flag!
Pizza can be made quickly, after work, for a delicious and special meal for you, your family, or for friends. You don’t need fancy ingredients, just be creative with what you have.
A few days ago, I told you about my windfall of basil and about dehydrating veggies for use as seasonings in my cooking and baking. Last evening, I fixed yummy pizzas after work.
Pizzas from scratch are quick and simple, and the activity can easily contribute to a fun party with guests. All you have to do, is make the dough, and seal it in a large bowl, for up to an hour, until you’re ready to divide it for your visiting pizza makers.
For my pizzas, last night, I made a pesto and added extra ingredients to make it more zippy, than usual, for the sauce. It was delicious for lunch, today, too! We ate it cold!
Pesto Pizza Sauce:
One bunch basil (about 1 cup of leaves)
¾ cup olive oil
¼ cup parmesan cheese
¼ cup of ground hazel nuts with two juniper berries (I did not have pine nuts, so improvised)
3 cloves garlic
1 tablespoon of dehydrated onion, celery, tomato, and chili peppers
Blend to a liquid consistency – set aside
Pizza dough:
2 cups flour
Warm water
¼ cup Honey or sugar
Mix and wait until bubbly
When it’s bubbly, add 1 tsp salt, 1 tsp salt, and 1 TBS oil
Add enough flour to make a thick dough – let rest
Knead and add enough flour to make a nice dough
Roll out flat and place on your gas grill to set the pizza dough – turn over to slightly brown on the other side. Grilling the dough also gives it a wonderful, smoky flavor.
Remove from heated grill and spread pesto pizza sauce on browned pizza dough, add cheese and other toppings. Place back on grill until finished.
Enjoy with a nice salad and a glass of wine.
Thank you for reading.
Reference:
Turim, G. (2012). A Slice of History: Pizza Through the ages. Access date: August 10, 2018,
I am a geographer specializing in human systems. My passion is studying underrepresented populations so that I can assist in their integration into the communities in which they live. I studied Human Ecology because it is a wonderful blend of the disciplines of geography, anthropology and sociology. No matter the context in which I find myself, I am an observer of humans in their environments and how the influences in those settings build and nurture sense-of-self, sense-of-place, and sense-of-direction in educational, familial, and community settings. My work focuses on the cross-cultural and intercultural traditions of multi-lingual populations acculturating into their receiving communities and being successful in educational arenas of higher education. This work includes gathering, analyzing, and writing about health, well-being, and environmental/social connectedness in their communities. My research focuses on Minority-majority, rural, Midwest communities. My role as director of intercultural learning and academic success at Kansas State University allows me to discover more about myself as I work with others in their paths to self-discovery in their own interactions with students and families who come from different parts of the country and the world all converging in educational spaces. Recently, I lived, worked and played in Southwest Kansas, a region marked by Minority-majority populations centers (56% – 68%). Some of my research results are used to address poverty, low educational attainment, poor health outcomes, and cultural norms in multi-cultural settings. I work to assure a representative sample for my research, so I engage in multi-lingual research (English, Spanish, Burmese, French, Tigrinya, and Somali). Building trust and relationships is the key to my success as a multilingual researcher. Presently, my research takes me in the micro-communities of populations represented by nine African countries (Eritrea, Ethiopia, Sudan, Kenya, Senegal, Uganda, Ivory Coast, Somalia, and Cameroon), seven Latin American countries, and six Asian countries. Yes, it is rural Southwest Kansas, and many of the densely-settled and frontier rural communities act as receiving centers for refugees and other displaced populations, because of the availability of jobs.
I am the recent recipient of National Geographic Society’s Research and Exploration grant to introduce Geographic Information Systems (GIS) to females of color. This inter-generational, intercultural class hosted middle school, high school, and adult females who learned the basics of GIS with a variety of applications from remote sensing to city planning to Google Earth, and to Pokémon GO! By the time the young ladies finished the class, they were able to build cities, map their communities, log trips from their countries of origin to the Midwest. I am in the mid-year of the grant funding, and my target for completion was July 2018. I have new funding to extend this work to new cohorts.
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2 thoughts on “Pizza: Origins of the “Humble Pie” and Whipping up a Pizza After Work!”
I have been quite apprehensive when it comes to doughs. I’ve been trying to find the right time to delve into the “baked goods” world. I happen to be very comfortable on a grill and I absolutely adore pizza. This seems to be an easy way to face my fear of dough!
I have been quite apprehensive when it comes to doughs. I’ve been trying to find the right time to delve into the “baked goods” world. I happen to be very comfortable on a grill and I absolutely adore pizza. This seems to be an easy way to face my fear of dough!
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I love making pizza this way!
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