Sat-Dinner: Pizza Primavera Recipe


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

 

 

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Categories: Dinner; Italian; Pasta; Pizza


The History of Recipes

It is quite feasible to follow the history of transcribed cooking instructions back into history, at least as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, sadly, these early records were just simple hieroglyphic instructions for food preparation.

Interestingly, the oldest recipe found, according to historians is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful.

As we move into The time of the romans 25BC a man called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Additionally, he informs us how the ancient chefs were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and asafoetida.

Later, in the 15th century, the Crusaders brought back many foods and herbs from the East, including spices like parsley and basil. These new culinary innovations prompted an explosion in recipe books, most of which are now in private libraries.

During the next few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent meals, and as a result the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and recording popular recipes of the day.

By the time we get to the twentieth century, recipe publications are in great demand, mostly as a result of increased literacy, people having increased free time and having more money.

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We hope you enjoy this Sat Dinner_ Pizza Primavera recipe.

 


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