Ingredients
1 lb ground beef
1 small green or red bell pepper - cut into, thin strps
1 small onion, thinly sliced, - separate
1 large (16 oz) italian bread shell - (appr, ox. 12 diameter)
2 cup shredded mozarella cheese (low-mois, ture part-skim)
Directions
Preparation time: 30 Minutes
1. Heat oven to 400 F. In large skillet, brown ground beef over
medium heat 6 minutes. Add bell pepper and onion; cook 3 to 4 minutes
or until beef is no longer pink and vegetables are crisp-tender.
Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Place bread shell on baking sheet. Remove beef and vegetables from
skillet with slotted spoon; arrange on top of bread shell. Sprinkle
with cheese. Bake 8 o 10 minutes or until cheese is melted; cut into
8 wedges.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Cheese "Steak" Pizza Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Meat; Pasta; Pizza
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into the far past, in fact as far back into recorded history as ancient Egypt, and possibly even further. Having said that, generally, these early records were just very basic pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. During the time of the Romans a man called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example basil, rue and parsley. Moving our culinary historical trip onwards, there are a couple of interesting books from the fourteenth century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian food that appears on menues today, but rather recipes for the types of meals on the menues of the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new tastes led to a torrent in recipe manuscripts, some of which still exist in private collections. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to serve up the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes of the day. When we get to the 20th century, recipe publications are in great demand, due to higher levels of literacy, people having increased free time and having more money. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cheese _Steak_ Pizza recipe.
