Ingredients
1 each 16 pizza crust
1 1/4 lb lean ground round
3 oz pepperoni
14 oz pizza sauce, homemade
12 oz mozzarella cheese, part skim
Directions
COOK GROUND ROUND AND DRAIN. RINSE BEEF IN WARM WATER TO CLEAR OF
EXCESS FAT. RETURN TO SKILLET AND MIX WITH SAUCE, HEAT UNTIL WARMED
THROUGH. SPREAD MEAT AND SAUCE ON PREPARED CRUST IN 16" PIZZA PAN.
SPREAD 6 OZ. CHEESE ON THE MEAT. TOP WITH 3 OZ. PEPPERONI. PLACE 6
OZ. CHEESE ON TOP OF THE PEPPERONI. PLACE IN COLD OVEN AND HEAT TO
500 DEG F. BAKE UNTIL CHEESE IS MELTED AND CRUST IS GOLDEN BROWN. PER
SERVING: 530 CALORIES, 22g FAT, 839mg SODIUM, 55mg CHOL.
Servings: 4 servings
16" Pizza Deluxe Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Written recipes as an idea can be observed far back into the distant past, in fact as far into history as the ancient Egyptians, and potentially, even further back. Having said that, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Much later, in Roman times a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, main course and afters, something we still use today. Aspicius tells us how the early Romans made use of many different herbs, including some familiar names like bay, rue and dill. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new culinary innovations caused an increase in manuscripts on cooking, many of which are now in private collections. When we get to the twentieth century, cookery books are greatly in demand mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this 16_ Pizza Deluxe recipe.
