Ingredients
1 medium onion, finely chopped
1 green pepper, chopped
1/4 cup olive oil
2 can tomato sauce & bits (lg 15oz
1/2 can water
1/4 cup parmesan cheese
2 tsp salt
1 pepper
1 tsp garlic powder
1 oregano - few sprinkles
1 parsley flakes - few sprnkls
Directions
Saute onion and green pepper in oil until tender.
Siphon off excess oil. Add rest of ingredients. Cook
on medium heat until oven is preheated to 450 degrees.
Put 1/4 of the pizza sauce on an uncooked pizza crust.
Add desired pizza toppings such as pepperoni, sausage,
hamburger, sliced black olives, etc. Bake on top of
middle shelf until bubbly - about 12 minutes. Add
about 1 handful each of grated cheddar cheese and
grated mozzarella cheese. Return to oven another 12
minutes, placing on the lower rack to brown the crust
as well as to melt the cheese. At the same time, if
cooking more than one pizza, put the 2nd pizza on the
top middle shelf to begin cooking.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
Servings: 4 pizzas
Kohl's Pizza Sauce Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Pizza; Sauce
The History of Recipes
It is quite possible to prove the history of recipes back into the distant past, certainly as far as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe discovered, according to historians are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During Roman times 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient chefs used a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new foods and tastes led to an explosion in manuscripts on cooking, the majority of which are now in private cookery archives. During the succeeding few centuries, the powerful families of Europe competed to lay on the most exotic meals, and consequentially chefs and their recipes were much in demand. However, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes of the day. By the time we get to the twentieth century, recipe publications were highly popular mostly due to better eduction, leisure time and having more money. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Kohl's Pizza Sauce recipe.
