Italian pizza has gained such widespread worldwide popularity that in almost every country in the world a new, national filling is invented for it. This is how Hawaiian pineapple pizza or American style BBQ pizza, Thai bean sprouts and shrimp pizza or Mexican pizza with corn flour, avocado, minced meat and chips were born. Italians scornfully speak of these experiments, believing that everything that could be put into pizza - they have already put it.
The most popular pizza toppings
Statisticians ask all kinds of questions. Pizza toppings once fell into their sphere of interest. According to studies in Canada, the United States and several European countries, the most popular pizza toppings are spicy pepperoni, mushrooms, bacon, olives, chicken, ground beef, bell peppers, and pineapples. Also, about 37% of pizzeria visitors are asked to serve double cheese pizza.
Tomatoes and anchovies were not included in the top 10 most popular pizza toppings, but these products would start the top ten most favorite toppings.
Such different toppings for pizza
Italians can make pizza with a minimum of ingredients. The filling of one of the most famous classic pizzas - Margarita - is made only from cheese, tomato sauce and green basil. The widespread opinion about the need for tomato sauce as a must-have ingredient in pizza is wrong. In contrast to the "red" pizza in Italy, they came up with the "white" pizza bianca long ago. The base for it is often smeared not with scarlet tomato paste, but with aromatic green pesto, or simply sprinkled with olive oil. This is a white pizza with goat cheese, rosemary and ricotta. It turns out that the only ingredient without which you definitely won't get any pizza is cheese. If you have several different hard, semi-hard or soft cheeses, you can already prepare the famous Italian dish. And if in your kitchen there are also some Italian spicy herbs - rosemary, basil, thyme - be sure that in some region of Italy the dish you have prepared has long been known and has a melodious, beautiful name. In addition to the famous mozzarella, such cheeses as ricotta, gouda, roquefort, monterey jack, münster and even camembert and brie are suitable for pizza.
There are pizza recipes that use aromatic Greek feta cheese, as well as the famous "live" Limburgian cheese.
Lovers of meat products can put in pizza almost anything they want. Pizzas are baked with bacon and ham fillings, pieces of chicken, turkey and minced meat, meatballs, various types of sausages and sausages, including the famous salami, spicy pepperoni and exotic chorizo sausages. Gourmets put venison, duck and even delicious ham on the pizza. Those who prefer seafood choose anchovies and shrimps, squid and crayfish tails, fresh and smoked salmon, tuna and even oysters as pizza toppings. But the greatest freedom is enjoyed by those who cannot live without vegetables. After all, you can cook pizza not only with tomatoes, peppers and onions, but also with eggplants, asparagus, cauliflower and broccoli, peas, corn, pumpkin and even zucchini and lettuce.
Italian cuisine is so bright, homely and democratic that only a properly prepared base is needed to prepare its "signature" dish - here the inhabitants of sunny Italy are not ready to sacrifice principles - a little cheese and those ingredients that seem to you the most delicious from the whole rich set …
