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
Transcribed cooking instructions as a concept can be traced back into history, in fact as far as the ancient Egyptians, and possibly even further. However, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of 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`. As we move into The time of the roman empire 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. He describes how the meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. He also informs us how the Roman chefs were skilled in the use of many different spices and herbs, including some familiar names such as thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices like parsley and basil. The introduction of these new tastes prompted an explosion in publications on food, the majority of which still exist in private cookery archives. By the arrival of the twentieth century, cooking publications were in high demand, mostly due to more people being able to read, people having increased free time and a general increase in wealth. The introduction of television brings us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this site. |
We hope you enjoy this Low Fat Garden Pizza recipe.
