“It’s inspired by a variety of pizzas offered in the Jewish Ghetto
of Rome. There, however, the pizzas—unlike our individual
pies—are made in large sheet pans, cut into whatever size the
customer specifies and sold by weight.”
QUAD CITIES PIZZA
Harris Pizza’s four locations—two in Davenport and one in
Bettendorf, Iowa, and one in Rock Island, Illinois—specializes
in Quad Cities pizza. “Our pizza has often been imitated, but
never duplicated,” says general manager Ryan Mosley, part of
the third-generation team operating the family-run business now
in its 57th year.
“We feature a hand-tossed crust, quality ingredients and one-
of-a-kind house sausage made from a closely guarded recipe.
Each week, my mother Kathleen Mosley prepares the homemade
pizza spices. And we even drive to Wisconsin for our own blend
of cheese. Our pizza is thick enough to eat with a fork and knife,
especially when it is hot out of the oven. And it is cut diagonally
instead of the more common triangular shape.”
While sausage is the chain’s signature pizza, Mosley says
there are 20 different specialty pizzas on the menu. Some of the
more unusual selections are: Chicken Santa Fe (GoldRush sauce,
seasoned chicken, pepper jack cheese, spinach, diced tomato
and red onion); Legendary Bar-B-Que (a proprietary barbecue
sauce, bacon, red onion, Canadian bacon, cheddar cheese and
pineapple); and three versions of Taco Pizza (pizza sauce,
homemade taco meat—chicken or meatless also is available—
and cheddar cheese cooked and topped with fresh lettuce, diced
tomato and taco chips).
To paraphrase Abe Lincoln, who presumably never had a
bite of pizza in his life, some of these pizza varieties would
never tempt all of the people even some of the time, but all of
them are able to satisfy some of the people all of the time. In
other words, there is something for everyone.
ALAN rICHMAN, FOrMer eDITOr/ASSOCIATe PUBLISHer OF wHOLe FOODS MAGAzINe, IS
A Ne w JerSe Y-BASeD FreeLANCe wrITer FOCUSING ON FOOD AND NU TrITION. CON TACT
•;Canadian pizza: One regional variant worth noting is Pictou County pizza from
Nova Scotia with its use of “brown sauce” and Halifax-made pepperoni.
•;French pizza: France’s favorite pizza recipe, tarte flambée, is generally topped
with fromage blanc, onion and bacon.
•;Georgian pizza: Khachapuri, a stuffed bread boat filled with cheese and baked
with an egg, is a popular option for breakfast.
•;Greek pizza: Feta cheese, spinach and olives.
•;hungarian pizza: Lángos is a deep-fried flatbread often topped with sour cream,
cheese and garlic.
•;indian pizza: Generally spicier and featuring more vegetables; toppings may
include tandoori chicken and paneer.
•;israeli pizza: Tony Vespa, with locations in Tel Aviv, features a thin, flaky crust
that retains some chewiness. Because the pizza is priced by weight, the store
slogan is, “Eat as much as you like and pay accordingly.”
•;Japanese pizza: Many local styles can be found, some using mayonnaise sauces
and featuring ingredients such as corn, potatoes, avocado, eel—even honey or
chocolate in dessert pizzas.
•;mediterranean-style: Cheese, Kalamata olives, artichokes, onions, red peppers
and pesto. One variation adds grape tomatoes, roasted garlic, lime juice, fresh
parsley and olive oil.
•;middle east pizza: Ground lamb and hummus, extra-virgin olive oil, yellow
onion, minced fresh garlic, ground spices (cumin, oregano and cinnamon),
chopped tomato and fresh lemon juice served on pita bread.
•;Polish pizza: A zapiekanka is an open-faced sandwich made with a half
baguette or other long roll topped with sauteed white mushrooms, cheese and
sometimes other ingredients, and toasted until the cheese melts.
•;in rome and some other areas of italy, pizza rustica, also known as pizza al
taglio, cooked in long, rectangular baking pans and relatively thick, is sold at
takeout stands. It’s cut into odd-sized rectangular pieces and priced by weight.
Meanwhile, pizza in sit-down (a tavola) pizzerias is traditionally round, has a
thin, crisp base and is usually baked in a wood-fired oven.
•;scottish pizza: Deep-fried pizza is available at many fish-and-chip shops.
Generally frozen in advance, it is folded in half, dipped in batter and submerged
in oil. It may be served with pizza sauce or with salt and vinegar.
•;Turkish pizza: In addition to conventional toppings, local favorites include
minced beef, spicy sucuk sausage, cured meats such as pastirma, kaşar and
beyaz cheeses, and local olives and herbs.
EATING PIZZA How do people throughout the world eat pizza? Here are some of the ways.