1 1/2 oz sun-dried tomatoes cut in
1 1/4 inch slices
1 can (14.5 oz) diced tomatoes
2 cup sliced mushrooms
2 tbsp fresh basil, chopped or 1/2
1 tsp. dried.
2 tsp tabasco garlic pepper sauce
1/4 tsp salt
1 (10oz) can refrigerated
1 pizza dough
1 small zucchini, thinly sliced
1 cup shredded mozzarella cheese
2 tbsp fresh grated parmesan or
1 romano cheese
Directions
Combine dried tomatoes and 1/2 cup water in a saucepan; set aside for
15 minutes. Add canned tomatoes; bring to a boil. Reduce heat and
simmer 15 minutes. Add next 5 ingredients and cook until liquid has
evaporated, stirring often.
Press dough onto a greased 12-inch pizza pan. Spread on tomato
mixture, arrange zucchini slices on top. Sprinkle with cheeses; bake
at 425 degrees for 12 to 15 minutes or until crust is golden brown.
Recipe typed in by Roy Olsen from the back of a Tabasco sauce box.
Servings: 1 pizza
Mushroom & Sun-Dried Tomato Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Mushroom; Pasta; Pizza; Tomato
The History of Recipes
We can track the history of written recipes back into distant history, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these early cookbooks were just primitive hieroglyphic recipes for preparing food.
In fact, the oldest recipe found, according to historians is a collection of clay tablets in Sumerian which show the making 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 drank it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also recounts how the ancient Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, rue and dill. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the East, including spices like basil and coriander. These new spices and herbs caused an eruption in recipe books, most of which are kept safe in private collections. For the centuries that followed, the rich and powerful families of the West competed to lay on the most exotic meals, and as a result the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, cookery books are highly popular mostly due to increased literacy, people having increased leisure time and having more money. The arrival of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Mushroom & Sun Dried Tomato Pizza recipe.
