Meat Lovers Pizza with Garlic Pizza Crust – Enjoy this easy to make Meat Lovers Pizza with a Garlic and Oregano Crust that will amaze everyone. This is the Meat Lovers Pizza that is customizable by using whatever meats and veggies you have available. It has the perfect pizza crust topped with homemade pizza sauce, gooey cheese and tons of sausage, pepperoni, and crumbled bacon! Enjoy!
Pasta sauce, tomato sauce recipe https://www.youtube.com/watch?v=aWr4R5p14fs
Infused Garlic Olive Oil https://www.branchandvine.online/collections/fig/products/garlic-oil
Garlic Butter Seasoning https://sweetsmokiejoe.com/shop/ols/products/garlic-butter
Oregano and Garlic Pizza Crust Ingredients:
1 1/4 cups warm water 105-110˚F
1 tbsp Extra Virgin Olive Oil (I used a Garlic Infused Oil)
1/2 tsp Active Dry Yeast
1 tsp Honey
1/2 tbsp Sea Salt
3 1/3 cups all-purpose flour, 2 – 3 tbsp for dusting
1 tbsp Dried Oregano
1/2 tbsp Garlic Powder
Meat Lovers Pizza Ingredients:
Pizza Sauce, Marinara Sauce
Freshly Grated Mozzarella Cheese
1 Green Bell Pepper
1 White Onion
Pizza (Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as anchovies, mushrooms, onions, olives, pineapple, meat, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. A person who makes pizza is known as a pizzaiolo.
In Italy, pizza served in formal settings, such as at a restaurant, is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand.
The term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular in many countries. It has become one of the most popular foods in the world and a common fast-food item in Europe, North America and Australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering Mediterranean cuisine, via pizza delivery, and as street food. Various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven.
In 2017, the world pizza market was US$128 billion, and in the US, it was $44 billion spread over 76,000 pizzerias. Overall, 13% of the U.S. population aged 2 years and over consumed pizza on any given day.
The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza. In 2009, upon Italy’s request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, and in 2017 the art of its making was included on UNESCO’s list of intangible cultural heritage.
Foods similar to pizza have been made since the Neolithic Age. Records of people adding other ingredients to bread to make it more flavourful can be found throughout ancient history. In the 6th century BC, the Persian soldiers of the Achaemenid Empire during the rule of Darius the Great baked flatbreads with cheese and dates on top of their battle shields and the ancient Greeks supplemented their bread with oils, herbs, and cheese. An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men are served a meal that includes round cakes (like pita bread) topped with cooked vegetables. When they eat the bread, they realize that these are the “tables” prophesied by Celaeno. The first mention of the word “pizza” comes from a notarial document written in Latin and dating to May 997 AD from Gaeta, demanding a payment of “twelve pizzas, a pork shoulder, and a pork kidney on Christmas Day, and 12 pizzas and a couple of chickens on Easter Day.”
Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. It is uncertain when tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries.
A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honour of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colours of the Italian flag — red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen, although later research cast doubt on this legend. An official letter of recognition from the Queen’s “head of service” remains on display in Esposito’s shop, now called the Pizzeria Brandi.
Pizza was brought to the United States by Italian immigrants in the late nineteenth century and first appeared in areas where they concentrated. The country’s first pizzeria, Lombardi’s, opened in New York City in 1905. Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy’s native cuisine, proved a ready market for pizza in particular.