Prosciutto~ Fontina & Mushroom Pizza Recipe


Ingredients

1 pizza dough martha stewart
8 oz shiitake or oyster
1 mushrooms
1 tbsp olive oil
1 salt and freshly ground
1 pepper
1 cornmeal for dusting
4 oz prosciutto
8 oz fontina cheese -- grated


Directions

Heat oven to 450#161#F. Heat a pizza stone in oven for at least 30
minutes, or preheat a large baking sheet for 15 minutes.

Heat grill until very hot. Meanwhile, trim stems from mushrooms. Place
mushrooms in bowl and sprinkle with oil, salt, and pepper. Toss well
to coat. Grill mushrooms until soft and juicy looking, about 2 to 3
minutes on each side. If you aren't using a grill, heat oil in a
medium skillet over medium-high heat and saute mushrooms until soft,
about 3 to 4 minutes.

Place discs of dough on a lightly floured surface and gently roll out
or stretch into 1/4-inch-thick circles
7 inches in diameter.

Place one circle of dough on a wooden pizza peel that has been dusted
with cornmeal (or use a large spatula). Arrange a quarter of the
prosciutto, fontina and grilled mushrooms on top.

Slide dough onto hot pizza stone or baking sheet and bake until crust
is brown and cheese is bubbling, 5 to 8 minutes. Cut pizza into six
pieces and serve immediately. Repeat process three times with
remaining dough, mushrooms, prosciutto and cheese.

Recipe By : Martha Stewart Living November 1994

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (


Servings: 4 servings

 

 

Prosciutto~ Fontina & Mushroom Pizza Recipe brought to you by Recipe Ideas


Categories: Italian; Mushroom; Pasta; Pizza; Vegetable


The History of Recipes

It is quite feasible to trace the history of recipes way back into antiquity, in truth as far back as the Egypt of the Pharoahs, and maybe even further. However, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.

The truth of the matter is, the most ancient recipe found, according to experts is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful.

As we move into Roman times around 25BC a roman called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef describes how the Romans used many different herbs, including many that are still in use today for example thyme, mint and parsley.

Moving on, there were two books published in the 1300s ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the nobility of those days.

Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, including spices such as rosemary and coriander. These new herbs and spices created an eruption in recipe books, many of which are now in private cookery archives.

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By the advent of the 1900s, cookery publications are starting to become popular as a result of increased literacy, increased leisure time and disposable income.

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