Ingredients
1 12-inch pizza crust, prebaked,or fo, caccia brea
2 cup fontina, shredded, or danbo cheese
1 lb fresh asparagus
1 tbsp olive oil
2 garlic cloves, minced
1 red onion, thinly sliced
1 sweet red pepper, thin slice
1/3 cup fresh basil, chopped or parsley
1 tbsp hot pickled pepper, chopped
1/4 tsp pepper
Directions
If asparagus is not available, green beans make a good substitute.
[Use round pizza crust]
On baking sheet, sprinkle pizza base with half of the fontina cheese.
Trim and cut asparagus in 2-inch pieces. Set aside.
In large skillet, heat oil over medium heat; cook garlic and onion,
stirring occasionally, for about 6 minutes or until softened. Add red
pepper, 2 tb of the basil, and hot pickled pepper (if using); cook
for 3 minutes.
Add asparagus; cook for 3 minutes or just until bright green. Season
with pepper. Spoon evenly over pizza base; sprinkle with remaining
fontina cheese.
Bake in 400f 200C oven for 15-20 minutes or just until cheese is
bubbly and melted. Sprinkle with remaining basil. Cut into wedges.
Per Serving: about 255 calories, 12 g protein, 12 g fat, 24 g
carbohydrate good source calcium
Dinner Menu:
Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices
Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread
Source: Canadian Living magazine [Mar 95] Presented in an article by
Bonnie Stern Recipes from Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 8 servings
Sat-Dinner: Pizza Primavera Recipe brought to you by Recipe Ideas
Categories: Dinner; Italian; Pasta; Pizza
The History of Recipes
Recipes as a concept can be found way back into distant history, certainly as far as pharonic Egypt, and maybe even further. In practice though, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to historians is a series of clay tablets in the Sumerian language which show 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 wonderful. Progressing into Roman times 25BC a roman called Apicius assembled a few documents detailing recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. He also informs us how the cooks of Roman times made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices like basil and coriander. The introduction of these new culinary ideas was responsible for an eruption in publications on food, many of which still exist in private collections. The introduction of the TV brings us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Sat Dinner_ Pizza Primavera recipe.
