Ingredients
2 each prebaked crusts
12 oz provolone cheese
2 cloves garlic
1 cup pizza sauce
1 lb italian sausage
2 tsp italian herb seasoning
16 oz sliced mushrooms
5 oz ripe olives
2/3 cup chopped green pepper
3 1/2 oz pepperoni
12 oz mozzarella cheese
Directions
DIVIDE ALL INGREDIENTS IN HALF. FOR EACH PIZZA, COVER CRUST WITH
PROVOLONE CHEESE. STIR GARLIC INTO SAUCE, THEN SPREAD OVER PROVOLONE.
TOP WITH SAUSAGE, THEN SPRINKLE WITH ITALIAN SEASONING. LAYER OLIVES
MUSHROOMS, GREEN PEPPER AND PEPPERONI. SPRINKLE WITH MOZZARELLA
CHEESE. BAKE AT 400 DEG F. FOR 15 TO 20 MINUTES OR UNTIL CHEESE
MELTS. NOTE: BAKE EACH PIZZA SEPARATELY ON PREHEATED BAKING SHEET.
Servings: 16 servings
Classic All-American Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into history, certainly as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman cooks were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Moving on, we find two recipe books from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are nothing to do with the curry that is served today, but rather accounts of the types of meals on the menus of the rich and wealthy people of the time. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cooking, the majority of which are now in private cookery archives. By the time we get to the twentieth century, cook books were highly popular due to better eduction, people having increased free time and being a little richer. Like it or not, the introduction of TV gave us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Classic All American Pizza recipe.
