1 no ingredients
Directions
1 pk dry yeast
1/2 c water -- 105-115 deg. F
1 1/2 c all-purpose flour --
: divided
1/4 ts salt
: Vegetable cooking spray
3 TB sun-dried tomato tidbits
1/4 ts dried oregano
1/4 ts dried basil
1/8 ts salt
1/8 ts coarsely ground pepper
1 cn no-salt-added stewed
: tomatoes -- undrained --
: chopped
1 clove garlic -- minced
1 1/2 ts cornmeal
3/4 c artichoke hearts -- drained
: and chopped
1 c provolone cheese -- 4 ounces
: shredded
Dissolve the yeast in warm water in a large bowl, and let stand for 5
minutes. Stir in 1-1/4 cups flour and salt to form a soft dough. Turn
the dough out onto a lightly floured surface. Knead until smooth and
elastic (about 5 minutes), and add enough remaining flour, 1
tablespoon at a time, Combine tomato tidbits and next 6 ingredients
in a small saucepan; bring to a boil. Reduce heat, and simmer,
uncovered, 20 minutes or until reduced to 1-1/3 Punch dough down, and
roll into a 12-inch circle on a lightly floured surface. Place dough
on a 12-inch pizza pan coated with cooking spray and sprinkled wit
Spread tomato mixture evenly over prepared crust, and top with
artichoke hearts and cheese. Bake at 500 degrees for 12 minutes on
bottom rack of oven. Remove the pizza to a cutting board, and let
stand for 5 minutes. Yield: 6 servings (serving size:
Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66
From: Date:
Servings: 6 servings
Artichoke-And-Sun-Dried Tomato Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza; Tomato; Vegetable
The History of Recipes
Recipes as a concept can be observed way back into history, certainly as far as the ancient Egyptians, and potentially, even further back. However, generally, these early recipes were just primitive pictorial instructions for food preparation.
Fascinatingly, the oldest recipe found, according to academics are some stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there were a couple of cookery books which date from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that is served today, but instead descriptions of the types of meals on the tables of the nobility of the time. Over the following few centuries, the upper-class families of the West competed to lay on the most exotic banquets, and as a result the best chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. The arrival of TV brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Artichoke And Sun Dried Tomato Pizza recipe.
