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
Academics have tracked the existence of recipes way back into the far past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. However, these, early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of 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 people feel wonderful. As our culinary historical trip moves to more modern times there are a couple of books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that we all know today, but rather accounts of the types of food enjoyed by the nobility of the period. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new herbs and spices created an explosion in recipe books, most of which still exist in private libraries. Over the following few centuries, the powerful families of the West strove to serve the most extravagent meals, and because of this the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe books are starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this A Trio Of Pizzas Abm recipe.
