Ingredients
1 tbsp olive oil
1 lb skinless boneless chicken
1 breast -- cut into 3/4
Directions
1/4 teaspoon salt 1/4 teaspoon pepper 1 clove garlic -- minced
2 cups purple onions -- sliced 1 cup red bell pepper -- sliced 1 cup
mushrooms -- sliced 1/2 teaspoon dried thyme 1 package pizza dough --
refrigerated kind vegetable cooking spray 4 ounces mozzarella cheese,
part skim milk -- shredded
Heat oil in a skillet over medium-high heat. Add chicken and next 3
ingredients; saute 3 minute. Add onion and next 3 ingredients; saute
4 minutes or until chicken is done. Set aside. Unroll pizza dough,
and pat into a 12-inch pizza pan coated with cooking sppray. Sprinkle
1/2 cup cheese evenly over dough. Spoon chicken mixture over cheese,
and top with remaining 1/2 cup of cheese. Bake at 425xF for 15
minutes or until crust is golden.
Recipe By : Cooking Light, Oct 1993, 131
From: Date: 05/28
Servings: 6 servings
Chicken-And-Onion Pizza Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Pizza; Poultry
The History of Recipes
We are able to track the history of `recipes` way back into history, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. In practice though, generally, these ancient records were just primitive hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius recounts how the ancient cooks used a wide range of herbs and spices, including some that we all recognise for example basil, mint and dill. As we move on, there were a couple of interesting books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the indian curry that is popular today, but rather descriptions of the types of meals on the menues of the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, including spices like basil and coriander. These new culinary innovations created an increase in books on cookery, many of which still exist in academic collections. During the next few centuries, the rich and powerful families of Europe competed with each other to serve up the most exotic meals, and as a result the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 1800s that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes of the day. By the time we get to the twentieth century, cooking books were starting to become popular due to increased literacy, more spare time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chicken And Onion Pizza recipe.
