Which herb is commonly used to flavour the tomato on pizza toppings?
Italian tomato pie and Rhode Island. Italian tomato pie Italian tomato pie is an Italian-American baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. In Rhode Island it is cut into long strips and often called pizza strips. Tomato pie descends from and resembles the Italian "", although it is not the
Pizza Margherita present in Naples between 1796 and 1810, although it probably was not called "Margherita". In 1830, in the book "Napoli, contorni e dintorni", written by Riccio, it was described as a pizza with tomato, mozzarella and basil. In 1849 Emanuele Rocco recorded different pizza toppings like basil, tomatoes and thin slices of mozzarella; the mozzarella was thinly sliced, and arranged with a flower-shape over the tomato sauce, along with the basil leaves: this may be the real origin of the name Margherita (meaning "daisy"). In 1866 Francesco De Bourcard, writing about the Naples traditions, described the most commonly used pizza