6 phyllo sheets
1/4 cup butter, melted
1/4 cup parmesan cheese, freshly grated
6 each tomatoes, sun dried, packed in oil
1 each red pepper, roasted*
1/2 cup asiago cheese, grated
1/2 cup mushrooms, sliced
Directions
This recipe won in the Appetizer section of the Toronto Star's
Canada's Cooking contest for Canada's 125th birthday (1992); the
maple leaf shape is pretty but not necessary (can use a rectangle).
"Frozen phyllo dough can be found in most supermarkets. Sun dried
tomatoes and bottled roasted red peppers can be found in Little
Italy, some supermarkets ans most speciality food shops."
Preheat oven to 375F. Draw maple leaf on 12 inch square piece of
paper; cut it out. On lightly buttered baking sheet, place one sheet
of phyllo dough. brush on melted butter; sprinkle lightly with
parmesan. Repeat until all 6 layers have been used.
Place leaf cut-out on prepared dough; trace out shape with sharp
knife. (Remaining dough may be pressed into mini muffin tins and
topped with various pizza toppings.) Sprinkle asiago cheese over
dough; arrange vegetables on top.
Bake on lowest rack of oven 15 minutes or until pizza is golden
brown. may be served right away or reheated proir to serving.
* To roast pepper, place on baking sheet; broil about 15 minutes or
until blackened all over; turning frequwntly. cool; peel & seed.
MAKES: 6-8 appetizer servings Source: Toronto Star, Canada's Cooking
Contest posted by Anne MacLellan
Servings: 6 servings
Bonnie's Red & White Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
It is quite possible to follow the history of recipes way back into the far past, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old recipes were just simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in Sumerian which show the preparation 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 wonderful. During Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also recounts how the ancient chefs used a good variety of herbs, including a few that will be familiar to modern chefs such as thyme, rue and asafoetida. Closer to modern times, there are two books which were published in the fourteenth century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of the time. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, including coriander, basil and rosemary. These new herbs and spices caused an eruption in cookery books, some of which are now in academic collections. By the arrival of the 1900s, cooking books were starting to become popular as a result of more people being able to read, people having increased free time and being a little richer. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Bonnie's Red & White Pizza recipe.
