Ingredients
1 each 14-inch pizza shell
1 tsp fresh garlic, finely chopped
12 oz mozzarella cheese or more
1 cup fresh tomatoes cubed or more
1 tbsp parmesan cheese, grated
6 fresh basil leaves
COBB SALAD TOPPING
1 vinaigrette
1 large handful torn romaine lettuce or spi, nach leaves
1/2 cup grilled barbecued chicken, shredded
1/4 cup bacon bits
1/4 cup blue cheese, crumbled
1/4 cup corn kernels, blanced
Directions
Make a standard pizza with the first 6 ingredients and bake in a 450
degree oven until golden and bubbly.
While pizza is baking, toss the greens in a bowl with some
vinaigrette.
When the pie is ready, place it on a serving tray, cut it into the
desired number of slices and place the dressed greens on top.
Arrange the shredded chicken in the center and sprinkle with bacon,
blue cheese, and corn.
Source: Pizza Today July 1992.
Servings: 1 14" pie
Cobb Salad Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Pizza; Salad
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these early recipes were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few stone tablets in Sumerian 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 making anyone who drank it feel blissful. As our culinary historical trip moves to more modern times there were some books which date from the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of food on the menues of the upper classes. Over the next few centuries, the rich and powerful families of Europe strove to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes could command a high salary. However, it was during the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery publications are greatly in demand mostly due to better eduction, people having more leisure time and having more money to spend. The introduction of television brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Cobb Salad Pizza recipe.
