1 no ingredients
Directions
Make your favorite pizza dough. While dough is
resting, slice and saute VERY slowly in olive oil a
large quantity of thinly sliced white onions. (How
many onions? Let your conscience be your guide -- you
can't have too many onions, in my opinion.) Cook the
onions, stirring occasionally, until they are golden,
and almost reduced to a pulp. Set aside to cool, while
you roll out the dough.
Form the pizza, and let rise for a half hour of so.
Using your fingers, make dents in the dough. Now
drizzle the dough with olive oil. Sprinkle all over
with rosemary (fresh if possible), and layer the
cooled onions over the dough.
Now, cover the onions with a good-sized layer of
freshly grated Parmesan or Romano cheese. Bake as
usual.
This makes a wonderful snack with drinks, or we like
it as a meal with a good salad of mixed greens.
Kathy in Bryan, TX
Servings: 1 pizza
Kathy Pitts' White Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Food historians have traced the existence of recipes way back into history, in truth as far into history as ancient Egypt, and maybe even further. Having said that, generally, these old cook books were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As our culinary historical trip moves on a few more years there were two books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian food that we all know today, but instead descriptions of the types of meals eaten by the rich people of those days. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including spices such as rosemary and coriander. The introduction of these new herbs and spices led to an explosion in recipe publications, most of which are kept safe in academic collections. Over the following few hundred years, the upper classes tried to offer the best banquets, and as a result chefs and their recipe collections became highly prized. Even so, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes common in their social group. The introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Kathy Pitts' White Pizza recipe.
