Edible Maps III: Pizza maps of Europe

On to Europe!

For this one, we decided to break the continent into sections. Jon and Amanda worked on eastern Europe while Faith recreated western Europe.


Here Faith compares her pizza with a physical map of western Europe. 



Paul took on the British Isles and Iceland while Ben crafted Scandinavia.

 (That's Ireland, Great Britain, Iceland, and Norway/Sweden/Finland, more or less clockwise from the left, just in case you were wondering!)

For symbols, the kids worked with chicken, sausage, pepperoni, spinach, onions, mushrooms, and cheese. Individual pizza makers determined their own keys. Some used spinach for temperate forests while others used it for grasslands. Likewise, one choose to have chicken mountains while someone else used sausage. A few tried to make pepperoni stars for major capitals, but pizza doesn't exactly lend itself to detail. Still, everyone had fun, learned something in the process, and in the end - we had dinner prepared! (Peter had a different assignment: I'll show that in a separate post.)

Other edible maps in this series:
North America cookie maps

South America tortilla maps

Asia sticky rice map

Africa injera map

Antarctica ice cream maps and Australia pancake maps
2 Responses
  1. Anonymous Says:

    Okay, now we need your pizza dough recipe! I can never find one that will cooperate with me (stretch out enough). Happy Advent! Lydia Carter


  2. Anne Says:

    In the past year my 3" binder with some of my favorite recipes has inexplicably disappeared! In it were my top two pizza crust recipes, including one for a focaccia crust. So, the one we used last week is my 3rd string, but it did work pretty well for the kids to shape. This is adapted from *Whole Foods for the Whole Family*.

    This is enough for 1 rather deep-dish pizza (13x9). I triple the recipe for four large pizzas.

    1 T. yeast
    1 c. warm water
    1 t. honey or sugar
    1/2 t. salt
    1 T. oil
    3-3 1/2 c. flour (I use 1/2 whole wheat, 1/2 white, and I don't really measure the amount.)

    Sprinkle yeast over water and let stand for 5min. Add honey, salt and oil. Briskly stir in 2 c. flour, then add remaining flour as needed. Knead until smooth (about 5' with a machine; double if kneading by hand.)

    Let rise for 45 min-1 hour. Punch down and shape on pans which have been sprayed with oil and sprinkled with cornmeal. Let rise about 15 min., then add toppings. Bake in hot oven, about 450.

    One trick to working with pizza dough is to stretch it, then let it rest a bit. Drizzle oil (olive is best) on the dough, and then you will be able to work more easily with it to get it to stay where you want it.