1 no ingredients
Directions
1 pk Pizza crust mix
2 c Mushrooms -- sliced
1 1/2 c Carrot -- shredded
1 c Zucchini -- finely sliced
1/2 c Onion -- chopped
1 TB Vegetable oil
8 oz Tomato sauce
1/2 ts Garlic
1/2 ts Fennel
1 ts Basil
1 ts Oregano
1 ts Brown sugar
1 c Part-skim mozzarella cheese
1/2 c Parmesan cheese
Pre-heat oven to 425 degrees. Spray a 14 inch pizza crisper pan with
nonstick cooking spray. Press prepared crush onto pan and bake for
14 to
16 minutes. Meanwhile saute mushrooms, carrots, zucchini and
onion in oil over medium heat for 3 minutes. When crust in prebaked,
sprinkle with vegetables, sauce, seasonings, sugar and cheeses. Bake
for 15 more minutes. Remove from oven; cool for 3 minutes before
baking. NUTRIENTS PER SERVING: 248 CALORIES 52% CARBOHYDRATE 19%
PROTEIN 29% FAT
Recipe By :
Servings: 8 servings
Low-Fat Garden Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
It is possible to follow the history of written recipes way back into ancient history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, in the main part, these old records were just basic pictorial instructions for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in the Sumerian language describing 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. Progressing into The time of the roman empire 25BC a man called Apicius compiled some documents which described recipes cooked by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and afters, a very modern way of dining. This early Roman chef informs us how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few you will know for example basil, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices like coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in cookery books, most of which still exist in academic collections. For the centuries that followed, the wealthy families of Europe tried to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes were highly sought after. However, it was during the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and writing down the recipes of their peers. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Low Fat Garden Pizza recipe.
