2. Where did pizza come from?  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.

3. How is pizza made? 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.

4. Where do these ingredients come from?  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-we- farm/map/http://www.co-operative.coop/farms/where-we- farm/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.

5. What other toppings could you have?  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.

6. Pizza recipe 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.

7. 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. Pizza recipe continued