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
We can trace the history of meal recipes far back into the distant past, in truth as far back into history as pharonic Egypt, and potentially, even further back. However, these, old records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are a few tablets in ancient Sumerian 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 drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by the Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the chefs of Roman times were skilled in the use of many herbs, including many that are still in use today like bay, fennel and parsley. Later on, we find a couple of interesting cookery books which were published in the fourteenth century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is served today, but instead descriptions of the types of food on the menus of the wealthy. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an outbreak in cookery books, the majority of which are kept safe in academic collections. For the next few years, the families of Europe tried to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. By the advent of the twentieth century, cookbooks were increasing in popularity as a result of increased literacy, people having increased spare time and a general increase in wealth. The introduction of the TV gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Artichoke And Sun Dried Tomato Pizza recipe.
