4 oz monterey jack cheese, grated
1/2 cup sour cream
4 oz cooked andouille sausage, cut diago, nally into 12 th
Directions
NOTE: Andouille is a spicy Louisiana sausage. You may substitute any
garlicky sausage.
Put a pizza stone on the lowest rack of the oven. Preheat to 400'F.
(If you use a metal pan instead, do not preheat the pan.) Combine the
cheese and sour cream in a bowl. Spread half the mixture to within
1/4" of the edge of 2 12" pizza shells. Arrange 6 slices of the
sausage atop each pizza. Slide the pizzas onto the pizza stone. Bake
for 15 minutes, or until the crust is golden brown. MAKES 2 MEDIUM
PIZZAS, 8 SLICES EACH.
Per slice: 183 calories, 19 grams carbohydrates, 5.5 grams protein,
0.7 grams fiber, 9 grams fat (3.5 grams saturated), 252 milligrams
sodium.
Servings: 2 pizzas
New Orleans Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Transcribed cooking instructions as an idea can be found back into history, certainly as far as the ancient Egyptians, and maybe further still. However, generally, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into Roman times 25BC a man called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks used many herbs and spices, including many that are still in use today such as bay, fennel and asafoetida. Continuing our culinary historical journey, there are a couple of cookery books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these two books are not about the spicy food that is served today, but instead descriptions of the types of food prepared by the chefs of the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including basil and rosemary. These new foods and spices led to an increase in manuscripts on cookery, the majority of which are now in academic collections. When we get to the twentieth century, recipe publications are highly popular mostly due to more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this New Orleans Pizza recipe.
