Pizza is one of the most popular dishes across the globe and a favourite of many eaten everywhere, at home, in restaurants, and fast food joints. 

According to History, flatbreads with toppings were first consumed by the ancient Egyptians, Romans and Greeks. The modern birthplace of pizza is southwestern Italy’s Campania region, home to the city of Naples.

Founded around 600 B.C. as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city. Technically an independent kingdom, it was notorious for its throngs of working poor, or lazzaroni. 

These Neapolitans required inexpensive food that could be consumed quickly. Pizza—flatbreads with various toppings, eaten for any meal and sold by street vendors or informal restaurants—met this need. These early pizzas consumed by Naples’ poor featured the tasty garnishes beloved today, such as tomatoes, cheese, oil, anchovies and garlic.

Under the Bourbon kings, according to History, Naples had become one of the largest cities in Europe – and it was growing fast. Fuelled by overseas trade and a steady influx of peasants from the countryside, its population ballooned from 200,000 in 1700 to 399,000 in 1748.

As the urban economy struggled to keep pace, an ever greater number of the city’s inhabitants fell into poverty. The most abject of these were known as lazzaroni, because their ragged appearance resembled that of Lazarus. Numbering around 50,000, they scraped by on the pittance they earned as porters, messengers or casual labourers. 

Always rushing about in search of work, they needed food that was cheap and easy to eat. Pizza met this need. Sold not in shops, but by street vendors carrying huge boxes under their arms, they would be cut to meet the customer’s budget or appetite.

As Italian-Americans, and their food, migrated from city to suburb, east to west, especially after World War II, pizza’s popularity in the United States boomed. No longer seen as an "ethnic” treat, it was increasingly identified as a fast, fun food. Regional, decidedly non-Neapolitan variations emerged, eventually including California-gourmet pizzas topped with anything from barbecued chicken to smoked salmon. 

Today international outposts of American chains like Dominos and Pizza Hut thrive in about 60 different countries. Reflecting local tastes, global pizza toppings can run the gamut from Gouda cheese in Curaçao to hardboiled eggs in Brazil.