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
Transcribed cooking instructions as a concept can be found way back into history, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient chefs used a good variety of aromatic flavours, including a few that are still present in modern kitchens for example bay, rue and parsley. As our culinary historical trip moves to more modern times there were a couple of recipe books published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is served today, but instead accounts of the types of food enjoyed by the rich people of that period. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including rosemary and coriander. The introduction of these new tastes led to an explosion in cookery books, the majority of which are kept safe in private cookery archives. Over the following few centuries, the rich and powerful families of Europe competed to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and recording recipes common in their social group. By the arrival of the twentieth century, cookery publications are highly popular as a result of higher levels of literacy, more leisure time and having more disposable income. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chicken And Onion Pizza recipe.
