Ingredients
DOUGH
1 tbsp active dry yeast
1 cup warm water
1 tsp salt
2 tbsp sweetener
1/4 cup olive oil
1 cup white flour
3 cup whole wheat flour
PESTO TOPPING
2 cup densely packed fresh basil
1/4 cup pine nuts
2 each large garlic cloves
1 zest from 1 lemon
1/3 cup olive oil
VEGETABLE TOPPING
12 oz marinated artichoke hearts
3 large tomatoes, sliced thinly
1 cup zucchini, thinly sliced
1/4 cup pine nuts
Directions
DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil &
let sit for 10 minutes. Add flours, 1/2 c at a time & knead for 10
minutes, adding more flour as necessary. Let rise for an hour.
Deflate by punching down the dough.
PESTO TOPPING: Process basil, pine nuts, garlic & zest in food
processor till smooth. With blender running, drizzle in the oil to
form a thick paste.
TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place
dough in centre & press out from the centre till the baking sheet is
covered with dough. Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot
with more pesto & sprinkle with pine nuts. Bake at 375F for 20
minutes or till the crust is well cooked & browned.
"The Big Carrot Vegetarian Cookbook"
Servings: 4 servings
Pesto Pizza Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza; Sauce
The History of Recipes
Written recipes as a concept can be observed far back into the distant past, in fact as far into history as the ancient Egyptians, and maybe further still. Having said that, in the main part, these old records were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius describes how the ancient cooks made use of a good variety of spices and herbs, including some that we all recognise for example bay, mint and dill. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and spices prompted an outbreak in recipe books, some of which are now in academic collections. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and as a result the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down the recipes of their peers. By the advent of the 1900s, cookery books were in high demand, mostly due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Pesto Pizza recipe.
