The origins of eating flatbread with toppings is lost in antiquity but was certainly prevalent in the Roman Empire in the first and second centuries BCE. The first record of the use of the word “pizza” appears toward the end of the tenth century AD. Noodles, or “pasta”, are documented in China as early as 3000 BCE.

Pizza flour and pasta flour are not the same. Pasta is generally made from semolina flour, whereas all-purpose flour is used to make pizza dough. This is because pasta dough requires a lower gluten content than pizza. In addition, pizza dough contains yeast because it must be leavened, whereas pasta dough does not.

When it comes to nutritional value, both pizza and pasta offer some essential vitamins and minerals. However, depending on the toppings used for each dish, one may be more nutritious. For example, pizzas usually have more vegetables as toppings than pasta (which can provide more vitamins and minerals).