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
It is quite feasible to track the history of written cooking instructions way back into distant history, at least as far as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times used a wide range of aromatic flavours, including many that are still in use today for example bay, fennel and parsley. Moving on, there were two interesting books which were published in the fourteenth century : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the curry that is popular today, but rather accounts of the types of meals on the tables of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs prompted an outbreak in manuscripts on food, many of which still exist in private cookery archives. By the advent of the 1900s, cookery publications were in high demand, as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this New Orleans Pizza recipe.
