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
Written cooking instructions as an idea can be observed far back into antiquity, at least as far back as pharonic Egypt, and possibly even further. In practice though, mostly, these early records were just simple hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in the Sumerian language which show the baking 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 exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including many that are still in use today for example basil, rue and dill. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, such as basil and rosemary. The introduction of these new tastes caused an outbreak in cookery books, the majority of which still exist in private libraries. Over the succeeding few hundred years, the powerful and rich houses competed to serve up the most extravagent banquests, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes of the day. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Mushroom~ Turkey & Swiss Cheese Pizza recipe.
