PESTO DOUGH
2 tbsp pesto sauce
1 1/4 cup water, (or more if needed)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast
SUNDRIED TOMATO DOUGH
5 oil-packed sun-dried tomatoes with, oil
2 tbsp sun-dried tomato paste
1 1/4 cup water, (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast
GARLIC DOUGH
2 tbsp garlic paste
1 1/4 cup water, (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 tsp salt
1 tbsp yeast
TOPPINGS
1 pizza sauce
1/2 cup parmigiano-reggiano cheese, grated
Directions
Place desired dough ingredients in machine and program for knead and
first rise. Press start. Dough will be soft at first but become
firmer. Preheat the oven to 500øF with the rack in the center
position. Turn 17 x 11" pan upside down. Spray with vegetable cooking
spray. Cut dough in half and cover remaining half with a clean towel.
Place the other half on the prepared pan and use rolling pin to roll
the dough evenly to the edge. Have a friend hold the pan or place a
wet towel underneath. Spread with sauce and sprinkle with cheese.
Bake for 8 to 10 minutes.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith
Servings: 8 servings
A Trio Of Pizzas Abm Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Recipes as an idea can be found far back into distant history, in truth as far into history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old records were just very basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians are some 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 drinkers feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks made use of many different herbs and spices, including a few you will know for example bay, rue and dill. Moving our culinary historical trip onwards, we find two interesting recipe books from the 1300s - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they have no connection with the curry that is served today, but rather accounts of the types of meals on the menus of the nobility of the time. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from the East, such as basil and rosemary. These new culinary innovations caused an increase in publications on food, some of which still exist in private libraries. The arrival of television gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this A Trio Of Pizzas Abm recipe.
