Ingredients
1 make pizza crust
1 can tomato sauce -- (8 oz)
1 tsp oregano
1/2 tsp basil
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp white pepper
1 1/2 cup mozzarella cheese --
1 shredded
2 cup chicken -- cooked
Directions
Preheat oven at 425 after first and second rise. Mix tomato sauce,
oregano, basil, salt, garlic powder, and pepper; reserve. Sprinkle
1/2 cup cheese over crust; spread tomato sauce mixture over top. Top
with chicken. Sprinkle remaining cheese. Bake uncovered until crust
is golden brown, 20 minutes to 25 minutes.
Recipe By : Betty Crocker's Great Chicken Recipes
From: Western Mexican Cookbook
Servings: 8 servings
Cheese & Chicken Pizza Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Italian; Pasta; Pizza
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into antiquity, at least as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just basic pictorial recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to academics are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of many different herbs and spices, including some familiar names for example basil, mint and asafoetida. Later on, there are some recipe books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that appears on menues today, but rather accounts of the types of food served to the upper classes of the period. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new spices and herbs caused a torrent in publications on food, some of which are now in private cookery archives. By the time we get to the 20th century, recipe publications were in great demand, mostly as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Cheese & Chicken Pizza recipe.
