The pizza is known as being one of the tastiest and best-loved foods in the world, but it’s really much more than that.

The ingredients of the most popular pizza of all, the Margherita, make it a typical part of the Mediterranean diet: flour from cereals, water, olive oil, tomatoes and mozzarella cheese.

Nowadays it can also be made with wholemeal flower and soya-based flours, and for the toppings, there’s no limit.

Being part of the Mediterranean diet means having benefits that can help to combat a number of illnesses typical in the Western world - such as heart disease, hypertension and arteriosclerosis.

As well as that, it avoids the formation of uric acid, is easy to digest and, contrary to what you may think, isn’t fattening. Remember that there is actually a pizza-based diet, recommending a different kind of pizza every evening.

Its dietary advantages come from the carbohydrate compounds in the flour. They are able to provide the body with constant energy without affecting its glucose level - so hunger is satisfied without creating the demand for more food.

To help you choose the healthiest type of pizza and its preparation you should check with your dietician or health professional, but high fat toppings and very high oil content should be avoided.

Apart from its shape, the pizza is good all round food because it’s eaten as a complete meal, (often combined with fruit and vegetables), so you’re getting the variety your body needs.

The pastry is particularly rich in amino acids (the same level as meat!). Everyone needs some fat, and the pizza’s extra-virgin olive oil is the healthiest form of fat, rich in HDL (the ‘good’ cholesterol) and vitamins (A, D, E and K).

In the basic topping tomato is an important source of vitamins and fresh mozzarella cheese contains two typical animal proteins, lysine and methionine.

As well as adding extra flavour, basil has digestive and anti-inflammatory properties. Garlic is a cardiotonic with diuretic and antisclerotic qualities and has an excellent anti-inflammatory effect on the digestive tract.

Oregano not only helps with coughs, bronchitis and tracheitis, but also stimulates the appetite and give pain relief to sufferers from rheumatism and stiff necks. Finally, the brewer’s yeast in the dough is one of the best sources of folic acid, vitamin B, phosphorous, potassium and magnesium.

The origin of the pizza goes back 400 years, from when Southern Italians were looking for ways to make their ‘schiacciata’ bread more appetising.

The first flavourings to be tried out were garlic, lard and salt or, alternatively, caciocavallo cheese and basil. Oil soon took over from the lard, and tomato started to be used after the discovery of America.

The mozzarella cheese and tomato pizza thus dates back to mid 19th century Italy, and was exported to America and all over the world with the mass migratory movements of that period.
Now we can all enjoy this healthy and tasty meal!

• This article was brought to you by the fitness team, Beach Club, Beach Rotana Hotel & Towers, Abu Dhabi, telephone 02 6979305.