Recipe: ‘Chirashi’ pizza – The Japan Times
[ad_1] Pizza by the slice has a New York ring to it, but the style is very much alive and well in Italy and especially in Rome. Known as “pizza romana,” large trays are baked whole, often with elaborate toppings. They’re then sold al taglio (cut into squares) or even by weight. This is not your “intangible cultural heritage” style of pizza — literally anything goes, with colorful, seasonal toppings […]