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 proved the existence of recipes back into the far past, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of tablets in ancient Sumerian which recount 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 people feel blissful. Progressing into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius recounts how the ancient cooks made use of many spices, including some that we all recognise like thyme, mint and parsley. Closer to modern times, there were a couple of cookery books published in the 14th Century - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals enjoyed by the nobility of the time. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, such as coriander, parsley, and basil. These new foods and spices was responsible for a surge in books on cookery, many of which are kept safe in private libraries. During the succeeding few centuries, the upper classes competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipes were at a premium. Nevertheless, it was during the 1800s that cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books are highly popular as a result of more people being able to read, more free time and having more money to spend. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Kathy Pitts' White Pizza recipe.
