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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