It all started back in 997 AD in Lazio, southern Italy when some guy flattened his focaccia and spread it with passata.
Or does pizza belong to kosher Roman Jews who ate hararah, flatbreads made of matzo meal that translates to four simple Hebrew letters: peh, yud, tzadi and heh?
Or further back with the Trojans, as documented by Virgil in the Aeneid when Aeneas and his men eat round cakes topped with cooked vegetables?
Or is pizza actually of German origin and we should all be calling it ? Wait, no, it's got to be Lebanese , right? Turkish or ? French or ? It's little wonder that so many cultures want to claim pizza as their own. Pizza is life. It's also fast, cheap, nutritious and so yummy you'd happily sell your firstborn for another slice.
Everyone wants a piece of its history, however, if you want to get entirely technical about what we generally know as 'pizza' today, it's hard to go past Raffeale Esposito in Naples in 1889. He's the guy that first layered tomato sauce, basil and mozzarella cheese (the colours of the Italian flag) on a pizza to honour Queen Margherita with the world's first Pizza Margherita.
With such a rich history, it feels like rounding up all the ways to pizza is the yeast we can do.
Fly the green, white and red in honour of all the ways to pizza. Source: Food Safari Fire
Every strong flavour you can think of is packed on top of this pizza. Source: Benito Martin
Top your leftover dough with leftover vegetables and you have a dish that tastes oh-so right. Source: Rochelle Eagle
Just remember: cheese goes under, toppings are on top. Source: Murdoch Books / © Bree Hutchins
Gruyère might be a French cheese, but it sure loves Italian pizza. Source: Two Greedy Italians
The fugazza was created by a Genoese immigrant baker at the beginning of the last century. Source: Anson Smart
Take your pick: tomato and onion; olive oil and za'atar; or Vegemite and four cheese. All authentic Middle Eastern combinations, of course... 😉. Source: May Rizk
Please form an orderly line. Source: Rachel Tolosa Paz
Definitely one for thin and crispy dough lovers. Source: Cook Like an Italian
No dough-tossing skills or special trays needed here. Source: SBS VICELAND / The Pizza Show / Farideh Sadeghin
Low-carb portobello pizzas are a particularly cute kind of pizza. Source: Smith & Gilmour
Frico is the way they pizza in north-east Italy's mountainous Friuli region. Source: Paola Bacchia
You'll find a version of gözleme at every market and festival and you'll be awfully happy to see it. Source: Supplied
