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Although pizza is attributed to Queen Margherita of Italy, did you know it originated in Greece? See this history.
So, while the conventional granddaddy (or nonna) of pizza is Neopolitan and the war between New York and Chicago rages on over who has the best pizza … here, in the FOODalogue kitchen, it’s the fresh, less caloric, do-it-yourself ‘new school pizza’ (like this one) that reigns.
Made ‘on the fly’ from leftovers and pantry staples: 50 calorie tortilla round, roasted beets and onions, roasted yellow tomato, feta cheese, a few bacon crumbs. And the best part …
Finishing Touch(es): drizzle of honey, fresh grind of black pepper, torn herbs and toasted nuts.
What a delicious lunch!
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7 Comments
I just made a pizza and will blog about it soon. Yours has so many fresh and colourful ingredients on top it has to be a winner.
Thanks, Val, it was but it’s really the finishing touches that pull it together (and push it over the top).
I just read your link about the history of pizza…how interesting! Oh well, it’s all Greek to me! Your less caloric version looks lovely…and your finishing touches are always the best!
Beautiful pizza…Love the colors,Joan!
Erica recently posted..Sopa de Lentejas con Carne y Quinua (Lentils, Beef and Quinoa Soup)
How beautiful. I have some beets cooking right now, but I was only thinking of a lowly salad.
I did answer your question in the comments about my Italian menu. It was truly a nice one, except that I had’t yet learned how to override the auto-correct, so it sounded like I had baked Chicken Cacciatore Creeps. But they might not be bad either
Victoria of Flavors of the Sun recently posted..Layered Italian Salad
haha, I’ve met a few Cacciatore Creeps in my day.
Ha! That made me snort and laugh. I have too.
Victoria of Flavors of the Sun recently posted..Layered Italian Salad
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