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X Italian Breads and Pizzas
Pizza with Fresh Tomatoes
Originated from: Mondragone, Caserta, Campania
Occasion: Any time
Contributed by: Pauline Fresco (Mrs. Angela Giulione's recipe, her mother-in-law)
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Pizza Dough
Originated from: Central Italy (using dried yeast, flour, milk, olive oil and water)
Occasion: Any time of the year
Contributed by: Olga Palazzo (her brother-in-law's recipe)
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Pizza Dough (using dried yeast, flour, olive oil and water)
Originated from: Abruzzo or Calabria
Occasion: Any time
Contributed by: Dorinda (nee Carosella) Cavanaugh
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Pizza Topping with Fresh Tomato Sauce (Southern Italian Style)
Originated from: Casacalenda, Molise, Italy
Occasion: Any time of the year
Contributed by: Mary Melfi (her mother's recipe)
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Pizza Topping with Mozzarella and Pepperoni Sausage (North American style)
Originated from: North America
Occasion: Any time of the year
Contributed by: Mary Melfi
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Pizza with Potato Topping
Originated from: Italy
Occasion: Any time
Contributed by: Rita Palazzo
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Pizza with Red Pepper Topping
Originated from: Italy
Occasion: Any time
Contributed by: Rita Palazzo
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Pizza Topped with Onions, Red and Yellow Bell Peppers
Originated from: Italy and North America
Occasion: Any time
Contributed by: Mary Melfi
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Pizza Topped with Rapini
Originated from: Italy and North America
Occasion: Any time
Contributed by: Mary Melfi
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Pizza Muffoletto/ Muffoleitu (Sicilian pizza, using tomatoes, parsley, bread crumbs and sardines)
Originated from: Muffoletto, Palermo, Sicily
Occasion: Any time
Contributed by: Adapted from "The Art of Sicilian Cooking" (1971)
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