Mediterranean Pizza Recipe

Ingredients

1 10 oz. pizza crust -(sourdough oatb, ran)
1 tbsp olive oil
1 bunch fresh spinach
1 small leek, chopped
1 cup sliced mushrooms
1/4 cup sliced black olives
2 garlic cloves, minced
6 oz feta cheese
1 large vine ripened tomato, sliced
1 freshly ground black pepper


Directions

Saut, the spinach, mushrooms, onions, garlic, and leek in 1/2 the
olive oil. Brush the remaining half on the pizza crust and top with
spinach mixture and black olives. Crumble feta over spinach, then top
with slices of fresh tomato and black pepper.

Bake at 350 degrees (F) for 20 minutes or until done.

Nutritional information per serving: Protein, 30.6 grams;
Carbohydrates, 95.6 grams; Fat: 28.8 grams; Calories: 727; Sodium:
1917 mg; Cholesterol:75.8 mg.

Exchanges: 4 bread, 2 vegetable, 3 medium fat meat, 2 fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias


Servings: 2 servings

 

 

Mediterranean Pizza Recipe brought to you by Recipe Ideas


Categories: Italian; Pasta; Pizza


The History of Recipes

Food historians have traced the existance of recipes far back into the distant past, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. In practice though, sadly, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing food.

Interestingly, the most ancient recipe in existence, according to experts is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`.

Later on, in Roman times 25BC a roman called Apicius created a few scripts showing how to cook the recipes prepared by the Romans. He tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans made use of a good variety of spices, including some familiar names for example bay, fennel and asafoetida.

As we move on, we have some recipe books which appeared in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is served today, but rather recipes for the types of meals eaten by the upper classes of that period.

Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new spices and herbs created an eruption in recipe publications, the majority of which still exist in private libraries.

During the next few centuries, the rich families of Wesstern Europe competed to offer the most extravagent meals, and because of this the best chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes common in their social group.

By the advent of the 20th century, cooking publications are in great demand, mostly as a result of higher levels of literacy, people having increased free time and being a little richer.

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We hope you enjoy this Mediterranean Pizza recipe.

 


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