*** For 4 Persons ***
- Cauliflower: Head (small flower clip)
- Mozzarella cheese: 12 cup (grated)
- Parmesan cheese: 1/4 cup (grated)
- Oregano: 1/2 teaspoon (dried powder)
- Salt: 1/2 teaspoon
- Garlic powder: 1/4 teaspoon
- Eggs: 2 (lightly scrambled)
- Heat the oven at 400 degrees.
- Cover an oven tray with parchment paper.
- Place the cauliflower in a food processor and grind it until it looks like a crumb.
- Place the flour in a colander over a pot of boiling water on the stove until it becomes cooked on the steam, then remove it and leave it to cool.
- In a bowl, mix cauliflower, mozzarella, Parmesan cheese, eggs, salt, garlic powder, and oregano until the mixture is homogeneous.
- Put the mixture in the previously prepared tray evenly and put it in the oven for 20 minutes.
- Spread your favorite pizza filling, return the tray to the oven for an additional 10 minutes, and serve.
- Bonne Appétit!
History Of Pizza
The origins of pizza: Egypt, Greece, Rome.
Pizza has three thousand years of history.
We can say that each one civilizations have known different sorts of fouaces whose dough may be a mixture of flour, cereals of varied kinds, water and lots of seasonings and which were the elemental element of human food.
From Egypt to Classical Greece, to ancient Roma and Pompei, one can find a mess of dishes whose composition and cooking are like pizza.
In ancient Egypt it had been customary to celebrate the pharaoh’s birthday by eating a fouace seasoned with aromatic herbs. Herodotus has transmitted Babylonian recipes to us and within the 7th century Archilochus, the soldier poet, in certain verses tells us that he had within the spear, his “pasty fouace”, the most food of the soldiers.
Classical Greece is rich in examples that make us consider pizza or a minimum of its archetype: fouaces were a diffuse and popular food throughout Classical Antiquity.
Regarding the various sorts of pizza, we’ve many testimonies from Greek writers: the “maza” in Ancient Greek , for instance .
We occasionally find testimonies within the Latin world or in ancient Rome; the “placenta”, the “offa”, a mix of water and barley, the cereal at the bottom of the Latin diet. Pizza, if we leave aside its fanciful and hypothetical origins, is therefore a typical food of the cultures of the Mediterranean basin. And in one among these Mediterranean queens, Naples, the pizza will find its start line for a planetary distribution.
The Middle Age.
There are many traces of this dish which, over the centuries, looks more and more to its current form. Even within the Middle Ages and therefore the Renaissance, pizza oscillated between aristocratic taste and popular use, between royal banquets and therefore the canteen of the poor. The word “pizza” was already known at the time of the High Middle Ages and through the subsequent centuries we discover several local sorts of this term which indicate culinary variations on the theme, from sugar to salt with different cooking methods. The Lombards, who decreased to southern Italy after the autumn of the Roman Empire , brought with them the buffalo, which once acclimatized within the regions of Lazio and Campania, produced milk for creating mozzarella.
The discovery of the New World within the Modern Age brings more important elements of pizza, indispensable today: the tomato.
After the initial period of mistrust, the tomato made its triumphal entry into Italian cuisine and particularly Neapolitan cuisine. The pizza will know the illustrious beneficiary and can increasingly resemble the forms we all know .
Pizza between the 18th and 19th centuries.
It was especially between the 18th and 19th centuries that pizza imposed itself because the favorite dish of the Neapolitan people, an integral a part of the culinary tradition of this city.
It was at this point that we defined the most characteristics of pizza and therefore the places that paid homage to it: the pizzeria.
In the 18th century, pizza was baked during a wood-fired oven and sold within the streets and alleys of the city: the baker boy balanced a pan on his head and brought the pizzas already made with different ingredients and seasoning on to potential buyers. after having warned them of his arrival with characteristic noises. within the 18th and 19th centuries we also got into the habit of tasting pizza near ovens and not just on the road or reception . This shows what proportion this dish became appreciated by the Neapolitan people that made it one among their main dishes: also the pizzeria is born within the form that we all know and that we determine the physical characteristics of the present pizzeria and its environment.
The wood-burning oven, the marble counter where the pizza is worked on, the shelf displaying the ingredients that are wont to compose the various sort of pizza, the tables where customers eat them, the surface counter where the pizzas are sold to passers-by: all the weather found today in Neapolitan pizzerias. the primary dynasties of pizzaioli were born: in 1780 the pizzeria “Pietro e Basta così” was founded whose tradition, after two centuries was followed by the Antique Pizzeria Brandi.
Between the aristocratic taste and therefore the pleasure of the people, the pizza becomes the daily dish of the Neapolitans.
Throughout the 19th century, pizzaioli continued to supply citizens new sorts of pizza in the least costs. Pizza definitely enters the folklore of the Neapolitan people, becoming a logo .
Witnesses and memorialists of the customs of the Neapolitan people, but also writers and musicians, from Mathilde Serao to Salvatore di Giacomo, to Libero Bovio and Raffaele Viviani, don’t fail to means and celebrate the presence of this dish in life. People.
After the Bourbons even the new kings of Italy, the Savoys, showed that they appreciated Neapolitan pizzas and left a sworn statement within the history of pizza. The Antique Pizzeria Brandi keeps a document with the signature of “Devotee Galli Camillo, Head of Table Services of the Royal House” in June 1889 during which we thank SG Raffaele Esposito of the pizzeria “Pietro e Basta così” for the pizzas that ‘he had prepared (including the famous tomatoes and mozzarella in honor of Her Majesty Queen Margherita) and which were greatly appreciated.
The pizza with tomatoes and mozzarella was then baptized “Pizza Margherita” by this pizzaiolo Raffaele Esposito, under whom this pizza remains universally known today.
The beginning of the new century sees the pizza ready for its dissemination nationally and globally, beyond the Neapolitan borders that we know: our century now at the top has seen pizza conquer the palates of Europe, within the America and Japan by becoming the heritage of all humanity.