Ingredients
3/4 lb ground beef (80% lean)
1 medium onion, chopped
8 oz refrigerated crescent rolls
8 oz pizza sauce
4 oz mushroom stems and pieces, d
2 1/4 oz sliced pitted ripe olives, d
1/3 cup green bell pepper, coarsely
1 cup mozzarella cheese, shredded
1 tsp dried oregano leaves
Directions
Brown ground beef and onion in well-seasoned 11 to 12-inch cast iron
skillet over medium coals. Remove to paper towels to drain. Potir off
drippings from pan. Separate crescent (tough into triangles; place in
skillet, points toward center, to form circle. Press edges together
to form bottom crust about 1 inch up the side of pan. Spread half of
pizza sauce. Spoon ground beef mixture over sauce. Cover with
mushrooms, olives and green pepper. Pour remaining sauce over all;
sprinkle with cheese and oregano. Place pan in center of grid over
medium coals. Place cover on cooker: cook 20 to 30 minutes or until
crust is lightly browned. (If cooked over open grill or coals, cover
pan securely with foil.)
Servings: 4 servings
Camper's Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Recipes as a concept can be tracked back into the far past, certainly as far into history as pharonic Egypt, and possibly even further than that. Having said that, sadly, these early cookbooks were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to academics are a few clay tablets in ancient Sumerian 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 having made anyone who drank it feel exhilarated. Much later, in Roman times a man called Apicius created a number of scripts describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like thyme, mint and dill. Continuing our culinary historical journey, we have a couple of interesting recipe books which were published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals prepared for the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy lands, such as coriander, parsley, and basil. These new foods and spices prompted a surge in recipe books, the majority of which are kept safe in private collections. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Camper's Pizza recipe.
