Pizza

From Wikipedia, the free encyclopedia

For other uses, see Pizza (disambiguation).
Pizza

A pizza made with spinach in Turin, Italy
Place of origin
Italy
Region or state
Naples
Serving temperature
Hot or warm
Main ingredients
Dough, often tomato sauce,cheese
Variations Calzone, Stromboli
Cookbook:Pizza Pizza
Part of a series on
Pizza

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V
T
E
Pizza (
i
/pits/, Italian pronunciation: [pittsa]) is an oven-baked flat bread typically
topped with a tomato sauce, cheese and various toppings. The modern pizza was
invented in Naples, Italy, and the dish has since become popular in many parts of
the world.
[1]
An establishment that makes and sells pizzas is called a "pizzeria".
Many varieties of pizza exist worldwide, along with several dish variants based upon
pizza. Pizza is cooked in various types of ovens, and a diverse variety of ingredients
and toppings are utilized. In 2009, upon Italy's request, Neapolitan pizza was
safeguarded in the European Union as a Traditional Speciality Guaranteed dish.
Contents
[hide]
1 History
2 Cooking methods and ingredients
o 2.1 Cooking
o 2.2 Crust
o 2.3 Cheese
o 2.4 Toppings
3 Types
o 3.1 Italy
3.1.1 Naples and Campania
3.1.2 Lazio
3.1.3 Sicily
3.1.4 Italian and European law
4 Global varieties
o 4.1 Australia
o 4.2 Bangladesh
o 4.3 Brazil
o 4.4 India
o 4.5 Israel
o 4.6 Japan
o 4.7 Korea
o 4.8 Malaysia
o 4.9 Mexico
o 4.10 Nepal
o 4.11 Norway
o 4.12 Pakistan
o 4.13 Sweden
o 4.14 United States
5 Frozen versions
6 Health matters
o 6.1 Detriments
7 Records
8 Similar dishes
9 See also
10 References
11 Further reading
12 External links
History


A pizza just removed from an oven


Pizzas in a traditional wood-firedbrick oven


Vegetarian pizza typically includes cheese and any toppings except meat.
Main article: History of pizza
The word pizza originates from the Latin verb pnsere ("to press") and from
the Greek pitta (derived from ancient Greek pktos, , meaning "solid" or
"clotted"). The ancient Greeks covered their bread with oils, herbs and cheese.
In Byzantine Greek, the word was spelled , pita, or , pitta, meaning pie. The
word has also spread
to Romanian as pit, Turkish as pide,
[2]
and Bulgarian, Bosnian,Croatian, Macedonia
n and Serbian as pita, Albanian as pite and Modern
Hebrew pitth.
[3]
The Romans developed placenta, a sheet of dough topped with
cheese and honey and flavored with bay leaves.
Modern pizza originated in Italy as the Neapolitan flatbread.
A popular urban legend holds that the archetypal pizza, Pizza Margherita, was
invented in 1889, when the Royal Palace of Capodimontecommissioned the
Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting
Queen Margherita. Of the three different pizzas he created, the Queen strongly
preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil),
and white (mozzarella). Supposedly, this kind of pizza was then named after the
Queen as Pizza Margherita,
[4]
though recent research casts doubt on this legend.
[5]

Pizza migrated to America with the Italians. After World War II many returning
soldiers who were stationed in Italy created a high demand for the pizza they
encountered and tasted in Italy. Pizza in this day and age has no limitations. It can
be deep-dish pizza, stuffed pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-
on-a-stick, all with combinations of sauce and toppings limited only by one's
inventiveness.
[6]

Cooking methods and ingredients
Cooking
In restaurants, pizza can be baked in an oven with stone bricks above the heat
source, an electric deck oven, a conveyor belt oven or, in the case of more
expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza
can be slid into the oven on a long paddle, called a peel, and baked directly on the
hot bricks or baked on a screen (a round metal grate, typically aluminum). When
made at home, it can be baked on a pizza stone in a regular oven to reproduce the
effect of a brick oven. Another option is grilled pizza, in which the crust is baked
directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan
rather than directly on the bricks of the pizza oven.
Crust


Traditional pizza dough tossing
The bottom of the pizza, called the "crust", may vary widely according to stylethin
as in a typical hand-tossed pizza, screen, thin, or Roman pizza, or thick as in a
typical pan pizza or deep like a Chicago-style pizza. It is traditionally plain, but may
also be seasoned with garlic or herbs, or stuffed with cheese. Whichever restaurant
chosen, there are typically a few options of crust to chose from. The outer edge of
the pizza is sometimes referred to as the cornicione.
[7]
Often, the pizza crust
contains sugar to help with the yeast rising as well as the browning of the dough.
[8]

Cheese
Main article: Pizza cheese
The original pizza used only mozzarella, the highest quality ones the buffalo
mozzarella variant, produced in the surroundings of Naples. Other kinds of cheese
may be used for creative alternative recipes (provolone, pecorino
romano, ricotta, scamorza and many others), including processed cheeses for mass-
market pizzas manufactured to produce desirable qualities like browning, melting,
stretchiness and fat and moisture content. Many studies and experiments have
analyzed the impact of vegetable oil, manufacturing and culture processes,
denatured whey proteins and other changes to creating the ideal and economical
pizza cheese. In 1997 it was estimated that annual production of pizza cheese was 2
billion pounds in the U.S. and 200 million pounds in Europe.
[9]

Toppings
Myriad toppings are used on pizzas, including, but not limited to:
Anchovies
Ham
Mushrooms
Olives
Onions
Chili peppers
Pepperoni
Peppers
Seafood
Sun-dried tomato
Tomatoes
Vegetables
Feta cheese
Spinach
Artichoke
Bacon
Ground beef
Sausage
Pineapple
Types


500 pizzas are listed on a trattoria inSouthern Italy
Italy
Naples and Campania


Neapolitan pizza (Margherita)
Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically
made with tomatoes and Mozzarella cheese. They can be made with ingredients
like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount
Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo
raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella
is protected with its own European protected designation of origin).
[10]

According to the rules proposed by the Associazione Vera Pizza Napoletana,
[11]
the
genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of
both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results,
strong flour with high protein content (as used for bread-making rather than cakes)
must be used. The dough must be kneaded by hand or with a low-speed mixer. After
the rising process, the dough must be formed by hand without the help of a rolling
pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The
pizza must be baked for 6090 seconds in a 485 C (905 F) stone oven with an
oak-wood fire.
[12]
When cooked, it should be crispy, tender and fragrant. There are
three official variants: pizza marinara, which is made with tomato, garlic, oregano
and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella,
basil and extra-virgin olive oil, and pizza Margherita extra made with tomato,
mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza
napoletana is a Traditional Speciality Guaranteed (Specialit Tradizionale Garantita,
STG) product in Europe.
[13][14]

Lazio


Pizza al taglio in Rome
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy, is
available in two different styles. Take-away shops sell pizza rustica or pizza al
taglio.
[15]
This pizza is cooked in long, rectangular baking pans and relatively thick
(12 cm). The pizza is often cooked in an electric oven. It is usually cut with scissors
or a knife and sold by weight. In pizzerias, pizza is served in a dish in its traditional
round shape. It has a thin, crisp base quite different from the thicker and softer
Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its
unique flavor and texture. In Rome, a pizza napoletana is topped with tomato,
mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome
is called pizza napoletana).
Other types of Lazio-style pizza include:
Pizza romana: tomato, mozzarella, anchovies, oregano, oil
Pizza viennese: tomato, mozzarella, German sausage, oregano, oil
Pizza capricciosa: mozzarella, tomato, mushrooms, artichokes, cooked ham,
olives, oil
[16]

Pizza quattro formaggi: ("four cheese pizza"):
[17]
tomatoes, and the cheeses
mozzarella, stracchino, fontina and gorgonzola. Sometimes ricotta is swapped for
one of the latter three.
Pizza bianca ("white pizza"):
[18]
In Rome, the term pizza bianca refers to a type
of bread topped with olive oil, salt and, occasionally herbs,
[19]
such
as rosemary sprigs. It is also a Roman style to add figs to the pizza, the result
being known as pizza e fichi.
[20]

Pizza alla casalinga: ("Grandma pizza") consists of a thin layer of dough which
is stretched into an oiled, square "Sicilian" pan, topped sparingly with shredded
mozzarella, crushed uncooked canned tomatoes, chopped garlic and olive oil,
and baked until the top bubbles and the bottom is crisp.
[21]

Sicily
Main article: Sicilian pizza
In Sicily, there is a variety of pizza called Sfincione.
[22]

Italian and European law
In Italy, there was a bill before Parliament in 2002 to safeguard the traditional Italian
pizza,
[23]
specifying permissible ingredients and methods of processing
[24]
(e.g.,
excluding frozen pizzas). Only pizzas which followed these guidelines could be
called "traditional Italian pizzas" in Italy.
On 9 December 2009, the European Union, upon Italian request, granted Traditional
Speciality Guaranteed (TSG) safeguard to traditional Neapolitan pizza, in particular
to "Margherita" and "Marinara".
[25]
The European Union enacted a protected
designation of origin system in the 1990s.
Global varieties

This section needs additional citations for verification. Please
help improve this article by adding citations to reliable sources.
Unsourced material may be challenged and removed. (June 2010)


A homemade pizza cooked on a pizza pan
During the latter half of the 20th century, pizza become a globally accessible dish,
mainly due to Italian immigrants that had brought their dishes to new people with
resounding success, often in racially and culturally resistive environments.
A survey from 2004 showed that Norwegians eat the most pizza
(5.4 kg/person*year), followed by Germans.
[26]

Australia
The usual Italian varieties are available, though more common is the style popular in
the U.S., with more and richer toppings than Italian style. A common unique type is
the Aussie, Australian or Australiana which has the usual tomato sauce base and
mozzarella cheese with bacon and egg (seen as quintessentially Australian
breakfast fare).
[27]
Pizzas with seafood such as prawns are also popular. In the
1980s some Australian pizza shops and restaurants began selling "gourmet pizzas",
that is, pizzas with more expensive ingredients such as salmon, dill, bocconcini, tiger
prawns, or unconventional toppings such as kangaroo, emu and crocodile. "Wood-
fired pizzas", that is, those cooked in a ceramic oven heated by wood fuel, are well-
regarded.
Bangladesh


Home-made Pizza in Bangladesh
Pizza became a popular fast food in Bangladeshi urban areas. Introduction of
various branded pizza such as Domino's and Pizza Hut in early to mid-2000s, it has
reached almost all classes of urban peoples.
Brazil


Pizza made using Chocolate, served as a dessert at a restaurant inBrazil
So Paulo has 6,000 pizza establishments and 1.4 million pizzas are consumed
daily.
[28]
It is said that the first Brazilian pizzas were baked in the Brs district of So
Paulo in the early part of the 20th century. Until the 1950s, they were only found in
the Italian communities. Since then, pizza became increasingly popular among the
rest of the population. The most traditional pizzerias are still found in the Italian
neighborhoods, such as Bexiga (official name: Bela Vista). Both Neapolitan (thick
crust) and Roman (thin crust) varieties are common in Brazil, with traditional versions
using tomato sauce and mozzarella as a base. Brazilian pizza in general, though,
tends to have less tomato sauce than the Italian version, or uses slices of tomato in
place of sauce. Brazilian pizzerias offer also Brazilian variants such as "pizza
comcatupiry". July 10 is "Pizza Day" in So Paulo, marking the final day of an annual
competition among "pizzaiolos". In Brazil, pizza quatro queijos (pizza quattro
formaggi) uses mozzarella, provolone, parmesan and gorgonzola, and there is also a
variety with five cheeses, which adds catupiry.
India
Pizza is an emerging fast food in Indian urban areas. American pizza
chains Domino's Pizza and Pizza Hut opened their first outlets in India in
1996.
[29][30]
Domestic pizza brands include Smokin' Joes and Pizza Corner. Branded
pizza is available in most cities in India.
[31]

Pizzas served in India by foreign pizza brands feature greater "recipe localization"
from pizza makers than many other markets such as Latin America and Europe, but
similar to other Asian pizza markets. Indian pizzas are generally spicier and more
veggie-oriented than those in other countries. For instance, oregano spice packs are
included with a typical pizza order in India instead of Parmesan cheese.
[30]

Pizza outlets serve pizzas with several Indian-style toppings like Tandoori Chicken
and Paneer. Along with Indian variations, more conventional pizzas are also eaten.
Pizzas available in India range from localized basic variants available in
neighborhood bakeries, to gourmet pizzas with exotic and imported ingredients
available at specialty restaurants.
Israel


Pizza with corn and za'atar in Kfar Saba, Israel
Many Israeli and American pizza stores and chains, including Pizza Hut and Sbarro,
have both kosher and non-kosher locations.
[32]
Kosher locations either have no meat
or use imitation meat because of the Jewish religious dietary prohibition against
mixing meat with dairy products, such as cheese. Kosher pizza locations must also
close during the holiday of Passover, when no leavened bread is allowed in kosher
locations.
[33]
Some Israeli pizza differs from pizza in other countries because of the
very large portions of vegetable toppings such as mushrooms or onions, and some
unusual toppings, like corn or labane, and middle-Eastern spices, such as za'atar.
Like most foods in Israel, pizza choices reflect multiple cultures.
Japan
American pizza chains entered Japan in the 1970s (e.g. Shakey's Pizza and Pizza
Hut 1973, Dominos pizza in 1985). The largest Japanese pizza chain is Pizza-La.
Local types of pizza are popular, with many using mayonnaise sauces, and
sometimes other ingredients such as corn, potatoes, avocado, eel, or even honey or
chocolate (as in dessert). "Side orders" also often include items such as french fries,
fried chicken, baked pasta, as well as vegetable soups, green salads, desserts, and
soda or Japanese tea.
[34]
There is also a strong connection to using Tabasco
sauce on cooked pizzas.
Local crust variants also exist, for instance mochi pizza (crust made with
Japanese mochi cakes).
[35][36]
Traditional pizza served in Italian-style restaurants are
also popular, and the most popular pizza chain promoting Italian style artisanal pizza
is Salvatore Cuomo. The Italian association Associazione Verace Pizza Napoletana
also has an independent branch in Japan.
Korea
Pizza is a popular snack food in South Korea, especially among younger
people.
[37]
Major American brands such as Domino's, Pizza Hut, and Papa John's
Pizza compete against domestic brands such as Mr. Pizza and Pizza Etang, offering
traditional as well as local varieties which may include toppings such
as bulgogi and dak galbi. Korean-style pizza tends to be complicated, and often has
nontraditional toppings such as corn, potato wedges, sweet potato, shrimp, or crab.
The super-deluxe "Grand Prix" at Mr. Pizza has Cajun shrimp, bell peppers, olives,
and mushrooms on one side, and potato wedges, bacon, crushed tortilla chips, and
sour cream on the other side. Its potato mousse-filled cookie dough crust is sprinkled
with sunflower seeds, pumpkin seeds, and raisins, and can be dipped in a blueberry
sauce that is provided.
Traditional Italian-style thin-crust pizza is served in the many Italian restaurants
in Seoul and other major cities. North Korea's first pizzeria opened in its
capital Pyongyang in 2009.
[38]

Malaysia


A Pizza restaurant at Kulim, Kedah,Malaysia.
Pizza restaurants in Malaysia include Domino's, Pizza Hut, Papa John's, Jom Pizza,
and Sure Pizza.
[citation needed]

Mexico


A fast-food Mexican-style pizza
Mexican pizza is a pizza made with ingredients typical of Mexican cuisine. The
Mexican pizza is not Mexican in origin, but is a regionally modified cuisine of Italian
pizza. This type of pizza is called "Mexicana" by adding Mexican toppings. The usual
toppings that can be found throughout Mexico are chorizo, jalapeo pepper slices,
grilled or fried onions, tomato, chile, hominy, shrimp, avocado, and
sometimes beef,bell peppers, tripas or scallop. This pizza has the usual marinara
sauce or white sauce and mozzarella cheese. Variations, substitutingpepper jack
cheese or Oaxaca cheese for mozzarella, are also popular. A Mexican pizza is
offered by Taco Bell fast food restaurant in most locations in North America.
[39]

Nepal
Pizza is becoming more popular as a fast food in the urban areas of Nepal,
particularly in the capital city, Kathmandu. There are a number of restaurants that
serve pizzas in Kathmandu. With the opening of a number of international pizza
brands, the popularity as well as consumption has markedly increased in recent
times.
Norway
The Norwegians eat most pizza in the world according to a survey
by ACNielsen 2004, 5,4 kg/year per capita. 50 million frozen pizzas were sold that
year, with consumption being 22,000 tons of frozen pizza, 15,000 tons of home-
baked and 13,000 tons of restaurant-made pizzas.
Pakistan
The first pizzerias opened up in Karachi and Islamabad in the late 1980s, with
Pappasallis serving pizza in Islamabad since 1990. Pizza has gained a measure of
popularity in the eastern regions of Pakistannamely, the provinces
of Sindh, Punjab, and Azad Kashmir, as well as the autonomous territory of Gilgit-
Baltistan. Pizza has not penetrated into western Pakistan; of the remaining provinces
and territories of Pakistan, only one (Khyber Pakhtunkhwa) has seen much of the
dish, in the form of a single Pizza Hut in Peshawar.
[40]
In the regions where pizza is
known, spicy chicken and sausage-based pizzas are very popular, as they cater to
the local palate.
Sweden


A pizza that was prepared inSweden
Pizza arrived in Sweden with Italian guest workers and became popular around
1970. Swedish pizza is mainly of the Neapolitan type and most pizzerias in Sweden
have pizzas Margherita, Capricciosa and Quattro Stagioni at the top of the menu,
although with altered recipes. For example, a Swedish Margherita uses Swedish
hard cheese instead of mozzarella and dried oregano instead of fresh basil. The
Swedish pizza has been developed with lots of inventions and styles, creating a
tradition distinct from the Italian one, although some names may coincide.
Occasionally pizzerias offer "Italian pizza" imitating Italian recipes in addition to the
Swedish ones.
A typical Swedish pizzeria offers 40-50 different named varieties in the menu, even
up to 100, and personal modifications are offered. Besides, many pizzerias also
serve salads, lasagne, kebab and hamburgers, especially if there is a facility to sit
and eat. Italian style restaurants often combine a restaurant menu with a pizza
menu.
Some popular varieties common in most of Sweden, mostly with the same name, all
having tomato sauce and cheese to start with and additional toppings:
Capricciosa: mushrooms, ham
Quattro Stagioni: ham, shrimps, (mussels), mushrooms, artichoke
Vegetariana: mushrooms, onion, (pineapple), (artichoke), (asparagus), (paprika)
Marinara: shrimps, mussels
Frutti di mare: tuna, shrimps, mussels
Napolitana: anchovies, olives, capers
Hawaii: ham, pineapple
Ciao-ciao (folded): beef, garlic, (onion)
Calzone (folded): ham
Bolognese: minced meat, onion, (fresh tomato)
Africana: ham/beef/chicken, banana, pineapple, onion, curry powder
Kebabpizza: dner kebab, onion, green peperoncini, (kebab sauce poured over
after baking)
Mexicana: various recipes with minced beef, jalapeos, onion, spicy sauce and
other hot ingredients
Varieties with filet of beef or pork and sauce barnaise and onion
One of the most popular types of pizza in Sweden since the 1990s is kebab-pizza,
and a song in the Swedish Eurovision song contest 2008 was
"Kebabpizza slivovitza". The invention ought to be a result of the common tendency
of pizza bakers to create their own flagship compositions and novel flavors, using
whatever might be available in their kitchen. Since the last years one can find pizza
with fresh lettuce or chips (French fries) put on top after baking. The amount of
topping compared to the crust is rather high in international comparison.
The typical side order with Swedish pizza is a free "pizza salad", made with
shredded cabbage, coarse pepper and sometimes red paprika, slightly pickled
(fermented) invinaigrette for a few days. In general, Swedish pizzerias are
private enterprises and not franchise, often owned as a family business
by immigrants, but very seldom Italians. Of international restaurant chains only Pizza
Hut is well established, although Vapiano has a few restaurants
in Stockholm and Domino's have been trying to establish itself in southern Sweden
since 2008.
[41]
Many pizzerias offer affordable (about 1-2 total, or free with large
order) home delivery in less than 30 minutes and many are connected to an on-line
ordering service. The take-away price of one standard size (30 cm) pizza is 5 to 8
depending on topping, about the double for a "family pizza" of double size (weight),
and about the half for a "children's pizza" (mostly served in restaurants). Pizza has
become a staple food in Sweden (1,1 kg/year), although most people prepare their
own food, as home cooking skills generally are good, and is largely considered as an
acceptable occasional fast food alternative to a proper meal. See also sv:pizza.
United States
Main article: Pizza in the United States
In 1905, the first pizza establishment in the United States was opened in New
York's Little Italy.
[42]
Due to the wide influence of Italian immigrants in American
culture, the U.S. has developed regional forms of pizza, some bearing only a casual
resemblance to the Italian original. Chicago has its own style of a deep-dish
pizza. Detroit also has its unique twice-baked style, with cheese all the way to the
edge of the crust, and New York City's thin crust pizzas are well-known. St. Louis,
Missouri uses thin crusts and rectangular slices in itslocal pizzas, while New Haven-
style pizza is a thin crust variety that does not include cheese unless the customer
asks for it as an additional topping.

Slices of New York-style pizza

A supreme-style pizza
Frozen versions


A wrapped frozen pizza
Pizza is available frozen, as round traditional pizzas or in portion-size pieces.
Methods have been developed to overcome challenges such as preventing the
sauce from combining with the dough and producing a crust that can be frozen and
reheated without becoming rigid. Modified corn starch is commonly used as a
moisture barrier between the sauce and crust. Traditionally the dough is partially
baked and other ingredients are also sometimes precooked. There are frozen pizzas
with raw ingredients and self-rising crusts. A form of uncooked pizza is available
from take and bake pizzerias. This pizza is created fresh using raw ingredients, then
sold to customers to bake in their own ovens or microwave ovens. Another approach
is using a fresh dough, sold with sauce and basic ingredients, to complete before
baking in oven.
Health matters
Detriments
Some mass-produced pizzas by food chains have been criticized as having an
unhealthy balance of ingredients. Pizza can be high in salt, fat and calories. There
are concerns about negative health effects.
[43]
Food chains, such as Pizza Hut, have
come under criticism
[when?]
for the high salt content of some of their meals, which
were found to contain more than twice the daily recommended amount of salt for an
adult.
[44]

Records
The largest pizza was at the Norwood Pick 'n Pay hypermarket
in Johannesburg, South Africa. According to the Guinness Book of Records the
pizza was 37.4 meters (122 feet 8 inches) in diameter and was made using
500 kg of flour, 800 kg of cheese and 900 kg of tomato puree. This was
accomplished on December 8, 1990.
[45]

The most expensive pizza was made by the restaurateur Domenico Crolla, and
included toppings such as sunblush-tomato sauce, Scottish smoked salmon,
medallions ofvenison, edible gold, lobster marinated in the
finest cognac and champagne-soaked caviar. The pizza was auctioned for
charity, raising 2,150.
[46]

Similar dishes


A tarte flambe
"Farinata" or "cecina".
[47]
A Ligurian (farinata) and Tuscan (cecina) regional dish
made from chickpea flour, water, salt and olive oil. Also called Socca in
the Provence region of France. Often baked in a brick oven, and typically
weighed and sold by the slice.
The Alsatian Flammekueche
[48]
German: Flammkuchen. French: Tarte flambe
is a thin disc of dough covered in crme frache, onions, and bacon.
The Macedonian Pastrmajlija is a bread pie made from dough and meat. It is
usually oval-shaped with chopped meat on top of it.
The Anatolian Lahmacun (Arabic: lam bi'ajn; Armenian: lahmajoun;
also Armenian pizza or Turkish pizza) is a meat-topped dough round. The
bread is very thin; the layer of meat often includes chopped vegetables.
The Levantine Manakish (Arabic: ma'ujnt) and Sfiha (Arabic: lam bi'ajn;
also Arab pizza) are dishes similar to pizza.
The Provenal Pissaladire is similar to an Italian pizza, with a slightly thicker
crust and a topping of cooked onions, anchovies, and olives.
Calzone and stromboli are similar dishes (a calzone is traditionally half-moon-
shaped, while a stromboli is tube-shaped) that are often made of pizza dough
rolled or folded around a filling.
Garlic fingers is an Atlantic Canadian dish, similar to a pizza in shape and size,
and made with similar dough. It is garnished with melted butter, garlic, cheese,
and sometimes bacon.
See also

Food portal
Antica Pizzeria Port'Alba a pizzeria in Naples, Italy, which is widely believed to
be the world's first pizzeria
List of pizza chains
Pizza cheese
Pizza delivery
Pizza farm
Pizza saver
Pizza theorem