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
Written cooking instructions as a concept can be observed far back into ancient history, at least as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and dill. During the following few hundred years, the rich families of Wesstern Europe tried to serve up the most exotic meals, and as a result the best cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes of the day. By the advent of the 20th century, cooking publications are increasing in popularity mostly due to increased literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Sat Dinner_ Pizza Primavera recipe.
