Ingredients
1 large bell pepper, green, chopped
1 large bell pepper, red, chopped
1 medium onion, chopped
1 large tomato, sliced into rounds
1 cup mozzarella cheese, shredded
1 (use more or less to taste)
Directions
Sprinkle cheese on rolled out pizza pie (1/2 recipe of Marty's pizza
dough). Tope with chopped peppers and onions, cover with round tomato
slices. Sprinkle with salt and pepper. Cook for about 20 to 25
minutes on 450 degrees, or until crust is brown and cheese melted. (I
omit pizza sauce for this one. If you've never tried it... try it
just once, you might be surprised how good it is without sauce. Make
sure the pizza is completely covered with vegetables, sometimes I use
very finely chopped broccoli with this as well, and if I feel
adventurous, jalapeno peppers).
Servings: 1 servings
Cliff's Pizza Topping Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, at least as far into history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to historians are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius created a collection of documents detailing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Romans made use of many different herbs, including a few you will know such as basil, rue and parsley. In the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new tastes prompted an outbreak in books on cookery, some of which still exist in private collections. Over the following few centuries, the rich and powerful families of the West competed to offer the most exotic banquets, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cookery books are in great demand, mostly due to better eduction, people having increased free time and having more money. The arrival of TV gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Cliff's Pizza Topping recipe.
