1 dough
1 1/2 tsp dry yeast
2 cup bread flour
1/4 cup wheat bran
3/4 tsp salt
2 tbsp minced prunes(if prunes are
1 hard, our boiling water over
1 them to
1 often, then drain well.)
3/4 cup plus 2 tab water
1 tbsp yellow cornmeal
1 topping
2 medium onions
1 medium zucchini
1 large tomato
4 garlic cloves
2 tsp chopped fresh basil
1/2 tsp dried oregano
1/2 tsp dried thyme leaves
Directions
Add all ingredients for the dough except the cornmeal in order
suggested by your bread machine manual and process on the dough cycle
accourding to manufacturer's directions. While the dough is being
processed, preheat the oven to 450 degrees. Place the onions in their
skins, the whole zucchini, the tomato, and the garlic cloves in their
skins on a nonstick baking sheet. Bake the tomato and garlic 20
minutes, the onions and zucchini 40 minutes. Let the vegetables cool.
Peel the onions and garlic. Chop the vegetable3s coarsely. At the end
of the dough cycle, remove the dough from the machine and divide it
in half. On a floured board with a floured rolling pin, roll each
piece of dough into a 10-inch round. Sprinkle the cornmeal on 2
nonstick baking sheets or pizza pans. Place the dough on the pans,
prick all over with a fork, and bake 15 minutes. Top the pizzas with
the chopped vegetables and bake 5 minutes longer. Remove the pizzas
from the oven and sprinkle with the basil, oregano, and thyme on top.
Eat hot or at room temperature. If you want ff cheese, make sure you
add it under the vegetables so it melts and stays soft. 171 calories;
0.9 g fat; 0 mg cholesterol
Servings: 8 servings
Mediterranean Vegetable Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza; Vegetable
The History of Recipes
Written cooking instructions as an idea can be tracked back into antiquity, in fact as far back as the ancient Egyptians, and quite possibly further than that. In practice though, these, old cookbooks were just basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian which describe the preparation 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 wonderful. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of his times made use of a good variety of herbs, including many that are still in use today like thyme, fennel and dill. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including parsley and basil. The introduction of these new culinary ideas caused an explosion in cookery books, the majority of which still exist in private cookery archives. Over the succeeding few centuries, the wealthy families of the West strove to offer the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were greatly in demand mostly due to increased literacy, people having increased free time and being a little richer. The TV revolution brought us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Mediterranean Vegetable Pizza recipe.
