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
Historians have traced the existance of recipes far back into ancient history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. However, generally, these old records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts are a few stone tablets in ancient Sumerian which show 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 `blissful`. During Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, entrees and dessert, something we still use today. Additionally, he recounts how the Roman chefs used many spices, including a few that will be familiar to modern chefs like basil, mint and asafoetida. As our culinary historical trip moves on a few more years there were two interesting cookery books from the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of meals on the menus of the upper classes of those days. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as coriander, basil and rosemary. These new foods and spices was responsible for a surge in publications on food, most of which still exist in academic collections. By the arrival of the 20th century, cookery books are increasing in popularity due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Mushroom & Sun Dried Tomato Pizza recipe.
