Ingredients
3 tbsp olive oil
1 onion, cut in 1/4s, sliced
1 garlic clove, crushed
1 can tomatoes (8 oz)
1 tbsp tomato paste
1/2 tsp dried oregano
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 tsp salt
1 tsp active dried yeast
2/3 cup warm water (~125'f./52.5'c.)
1 can green chilies (3.5 oz)
6 oz mozzarella cheese, chopped
2 oz pepperoni stick, sliced
8 ripe or green olives
1 tomato roses (opt)
1 fresh parsley sprigs (opt)
Directions
Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a
saucepan. Add onion, garlic, tomato paste, tomatoes with juice and
oregano. Stir well to break up tomatoes, then simmer, uncovered,
10-15 minutes or until well thickened; cool. Preheat oven to 375'F.
(190'C.). Put flours, salt and yeast in a bowl and mix well. Add
water and mix to form a dough. Knead well, then roll to a 10" circle.
Line greased pizza pan with dough.
Brush surface of dough with a little of remaining oil and cover with
tomato mixture. Drain and chop chilies and sprinkle on top. Sprinkle
with cheese and drizzle with remaining oil. Bake in preheated oven 25
minutes. Top pizza with pepperoni and olives and bake 10 minutes. Cut
in wedges. Garnish with tomato roses and parsley sprigs, if desired,
and serve hot.
Servings: 4 servings
Chili Pepper Pizza Recipe brought to you by Recipe Ideas
Categories: Chili; Italian; Pasta; Pizza
The History of Recipes
We can follow the history of meal recipes back into history, in fact as far back as the ancient Egyptians, and possibly even further than that. In practice though, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient chefs used a wide range of herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Later, there are some interesting books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is served today, but instead recipes for the types of food on the menues of the upper classes of the period. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new tastes created an increase in cookery books, some of which are kept safe in private libraries. By the time we get to the 20th century, cooking books were greatly in demand mostly due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Chili Pepper Pizza recipe.
