Pizza, Cagli style

    Pizza in Italy is far, far from what we in America know as pizza.  Many do not have any cheese on them at all, and, if they do, it's only a small amount used as seasoning. None, except for the quatro formaggio (four cheese) pizza, are covered with cheese. 

  They are flat bread style pizza, big as a dinner plate or bigger, very thin with a crunchy crust unlike any I've seen in the U.S.  So far, in addition to the Nutella pizza, I've had a Hawaiian pizza in Rome (the ham is prosciutto, cut just as thin as we get it in the U.S. I actually watched a chef carve out the extremely thin slices. It's a skill. I've also had peperoni, which means a crust with a light tomato sauce covered with three kinds of peppers (none of the meat we think of as pepperoni), one with tomatoes, onions and salami, and two kinds of pizza with olive oil, tomatoes and prosciutto.