Pizza dates back thousands of years, believe it or not, tracing its roots back to the flatbreads with toppings that were popular with ancient Egyptians, Greeks, and Romans. But modern pizza, the flatbreads with tomato sauce, cheese, and toppings, was born along the western coast of Italy, in the city of Naples.
Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan.
Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes.
Notes
Double recipe if using a 16-inch pizza pan.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Like marinara, pizza sauces are also Neapolitan in origin. The Italian classic Margherita pizza—with tomato sauce, fresh basil leaves, and mozzarella—was invented in Naples.
Pizza was first created by the Baker named Raffeale Esposito in Naples, Italy. He was willing to invent Pizza which is totally different from other Types of Pizzas in Naples. He first came up with the idea of savoring the Pizza with cheese. Later, he added tomato sauce underneath.
The first biscotti, often referred to as Biscotti di Prato, were created in 14th-century Tuscany in the city of Prato and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, importantly, resistant to mold. Consequently, this turned out to be the ideal food to store. They soon became a favored provision of sailors, including Christopher Columbus, who traveled at sea for months at a time with the crunchy cargo.
It didn’t take long for other nationalities to discover the utility of these twice-baked biscuits. British hardtack — a twice-baked, dry, hard biscuit made from flour, water and salt — and German zwieback — a twice-baked, crisp, sweetened bread — are both spinoffs of the Italian original.
4ozwhite baking bar or white chocolate baking squares, coarsely chopped
3ozsemisweet chocolate, chopped
Instructions
Lightly grease cookie sheet and set aside
Beat butter with electric mixer on medium speed for 30 seconds
Add sugar, cocoa powder, and baking powder; beat until combined
Beat in eggs
Beat in as much flour as your can using electric mixer. Then beat in the remaining flour with a wooden spoon. Stir in chopped chopped white baking bar and semisweet chocolate.
Shape dough into two 9 inch long rolls and place on prepared cookie sheet.
Flatten each roll slightly
Bake in 375 degree oven for 20 to 25 minutes until toothpick poked into center comes out clean.
Remove from oven and let cool 1 hour
Cut each roll diagonally into 1/2 inch thick slices. Place slices, cut side down on an ungreased cookie sheet. Bake in a 325 degree oven for 8 minutes, the turn them over an bake for 7 to 9 minutes till cookie are dry and crisp (do not overbake)
Italian Sesame Cookies – We make these at Christmas. Great with coffee in the morning.
Origin
The cookies were made with a simple mixture of flour, water, and sometimes nuts or honey. As the Roman Empire spread, the recipe for biscotti traveled to different parts of Europe and was adapted by local bakers. In medieval Italy, a variation of biscotti known as cantuccini was created in the Tuscan town of Prato.
Romans were famous for embracing local customs, cultures, and foods into their society so it wasn’t long before this became commonplace in their cuisine. Rome came to adore the lagonon noodle, a flatbread dough cut into thin strips, then smothered in a various toppings. Under Roman influence, the recipe made its way to Italy where chefs altered it until it became the amazing dish we know today.
Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.
Brown ground beef in a large skillet over medium heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart slow cooker with nonstick cooking spray.
Spread 3/4 cup of pasta sauce in the bottom of slow cooker.
Stir remaining pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in slow cooker. Breaking noodles if necessary. Top with 1/3 of the alfredo sauce, spreading evenly. Sprinkle with 1 cup of mozzarella cheese. Top with 1/3 ground beef mixture
Repeat last step two more times.
Top with two lasagna noodles and sprinkle parmesan cheese over top.
