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 prove the history of written cooking instructions back into the far past, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius created a few documents which described recipes cooked by the Romans. In his works, he recounts how the meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks used a wide range of herbs, including many that are still in use today for example basil, rue and dill. During the next few hundred years, the rich families of Wesstern Europe tried to offer the best banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and recording the recipes of their peers. By the time we get to the twentieth century, cooking publications are starting to become popular due to more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Cobb Salad Pizza recipe.
