Think pizza, and what comes to mind is a melange of crunchy toppings on a bed of gooey cheese, baked to a perfect golden-brown texture. What was initially flatbread with savouries, served to those on the go, is now a foodie favourite worldwide.
While savoury-topped flatbread has been served since centuries, it was in the late 18th-century Naples that the pizza we now know came into being. In a region struck by poverty, it was served as quick food with inexpensive ingredients. Later, in the early 1900s, King Umberto I and Queen Margherita of Italy, on a visit to Naples, were served three kinds of pizzas, of which the one with tomato, mozzarella and basil appealed to the queen the most. Thus, pizza margherita was born.
Cut to today, the humble pizza has undergone an exquisite revamp, with a host of new options of toppings, crusts and cheeses. A report by Technavio, a leading global technology research and advisory company, states that the global pizza market is expected to grow over $40 million by 2025. Though US remains a key market, consumption in developing countries, including India, is said to be a driving force, too.
The health factor
The increasing demand for vegetarian pizzas will also drive the market, the report mentions, with more people becoming aware of the benefits of a vegetarian diet. This renewed focus on health and well-being is also resulting in many scouting for healthier alternatives for guilt-free indulgence.