 The pizza we know today was developed in the
19 th century.
 A chef called Raffaelle Esposito from Naples in Italy made a pizza for queen Margherita of Italy.
 It had tomato sauce, mozzarella cheese and basil leaves to represent the Italian flag – red, white and green.

You need:
 Dough, which is made from flour, yeast, salt and water.
 Tomato sauce made from tomatoes and olive oil.
 Mozzarella cheese which is made from cow ’s or buffalo ’s milk.
 Toppings like peppers, pineapple or olives.

 The flour might come from the wheat on a Co-operative
Farm. Look at the map to find out where your nearest farm is. http://www.co-operative.coop/farms/where-wefarm/map/
 Tomatoes like a warm climate, so they might come from
Italy in winter and from the UK in summer.
 Mozzarella is a cheese from Italy, but some types are made in the UK.
 Peppers are usually grown abroad in warm countries like Italy and Spain, but can grow in the UK in the summer.

 Other cheeses like cheddar from the UK.
 Pineapple from Trinidad and Tobago (West Indies) and Cost Rica (Central America).
 Olives might come from Italy, Spain or Greece.
Olives are also used to make olive oil.
 Spinach can come from the UK.
 Sweetcorn can also come from the UK.

Pizza recipe (from Food in Schools training)
Ingredients
 300g strong white bread flour
 ½ x 5ml spoon salt
 1 x 15ml spoon of oil
 1 x sachet fast-acting yeast (7g)
 200ml warm water
Equipment
 Baking tray, pastry brush, weighing scales, mixing bowl, measuring jug, measuring spoons, palette knife, cooling rack.

Method
 Preheat the oven to 220c or gas mark 8.

Grease or line a baking tray.
 Place flour and salt into the bowl.

Stir in the yeast.
 Make a well in the centre of the dough and add the warm water and oil.
 Work into a soft dough with your hand.
 Turn onto a lightly floured surface and knead for 5-10 minutes until smooth.
 Place the dough in the bowl. Cover with clingfilm and leave to rise (prove) in a warm place until doubled in size.
 Turn the dough onto a lightly floured surface and knead.
 Roll out the dough into a large circle or several smaller circles and place on a baking tray.
 Allow the dough to prove for 10 more minutes (optional).
 Spread tomato sauce over the base of the pizza and add toppings.

Bake for 10-15 minutes until golden.