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 trace the history of written cooking instructions way back into ancient history, in fact as far back into history as pharonic Egypt, and possibly even further than that. Having said that, these, ancient cook books were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are a few stone tablets in Sumerian which show 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 people feel wonderful and blissful. Later on, we have two interesting cookery books from the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food served to the nobility of that time. For the next few years, the rich families of Europe tried to lay on the best banquets, and as a result chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes of the day. By the advent of the twentieth century, cooking publications are increasing in popularity due to increased literacy, leisure time and a general increase in wealth. The introduction of the TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kohl's Pizza Sauce recipe.
