4 white mushrooms (about 4 oz)
2 tsp olive oil
1 small pizza shell (6 round)
3 slice turkey or ham (thin slices)
1 medium tomato, thinly sliced
1 coarsely ground black pepper to tas, te
2 tsp chopped parsley or basil
3 slice swiss cheese (thin slices, about 1 oz)
Directions
If you like a Southwestern taste to your pizza, substitute slices of
smoked chicken breast and Monterey Jack cheese, then sprinkle with
chopped cilantro. Or create a great Italian taste with prociutto and
mozzarella. Pizza shells are now in the refrigerator case or in their
own display rack in most supermarkets.
1. Preheat oven to 450'F.
2. Wipe mushrooms clean and trim stems; slice.
3. Heat oil in a small skillet. Add mushroom slices and cook over
high heat for 2 minutes, shaking skillet. Reserve.
4. Cover pizza shell with turkey slices. Top with slices mushrooms and
tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley.
Top with cheese.
5. Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish
with remaining parsley. Serve immediately.
Serves one: 641 calories, 25 grams fat, 84 milligrams cholesterol.
Servings: 1 servings
Mushroom Turkey & Swiss Cheese Pizza Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Mushroom; Pasta; Pizza
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into distant history, in fact as far as pharonic Egypt, and maybe even further. However, these, old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are some stone tablets in the Sumerian language 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 making those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, something we still use today. Aspicius recounts how the cooks of Roman times made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and parsley. Closer to modern times, there were two books published in the 1300s : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food prepared for the nobility of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an outbreak in cookery books, many of which are now in private libraries. During the next few hundred years, the upper-class families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the twentieth century, cookery publications were starting to become popular as a result of higher levels of literacy, leisure time and having more disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Mushroom Turkey & Swiss Cheese Pizza recipe.
