Ingredients
1 package pizza crust mix (or make your own)
3/4 cup crab meat
3/4 cup tiny shrimp
1/2 cup crushed pineapple
5 mushrooms, sliced
4 1/4 oz canned sliced black olives
1/4 cup diced green pepper
1 cup mozzarella cheese, grated
1 cup white cheddar cheese grated
Directions
Spread pizza dough on to a pizza pan. Top with crab, shrimp,
pineapple, mushrooms, olives, green pepper, mozzarella and cheddar
cheese. Bake at 350 degrees F. for 30 minutes.
Trinity, Haines, Alaska
Source: Alaska Seafood Cookbook Reprinted by permission from the
Alaska Seafood Marketing Institute Meal-Master compatible recipe
format courtesy of Karen Mintzias
Servings: 1 pizza
Alaska Seafood Pizza Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Pizza; Seafood
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into distant history, in truth as far into history as ancient Egypt, and potentially, even further back. However, these, early records were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are some stone 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 and blissful. During Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman chefs made use of a good variety of aromatic flavors, including many that are still in use today like thyme, fennel and asafoetida. Closer to modern times, there are two interesting recipe books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that is served today, but rather recipes for the types of food on the menus of the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new foods and spices was responsible for a surge in recipe books, the majority of which still exist in private collections. During the succeeding few centuries, the wealthy families of Europe tried to serve up the most exotic meals, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications are increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Alaska Seafood Pizza recipe.
