In researching our genealogy recently, my son and I discovered roots back to England in the 1500’s. We discovered some interesting facts, like two relatives that were in the revolutionary war, a fourth cousin 6x removed: PT Barnum ( the creator of the Barnum and Bailey Circus; and a fifth cousin 6x removed: Eli Whitney (the inventor of the cotton gin)! It was an addicting adventure.
But the questions that aren’t answered on Ancestry.com are the how and why questions and what life was like. Can you imagine cooking in the 1500’s? What tools would have been available?
The monthly blog party I’m part of, Recipe ReDux, asked the same question: Treasured Cookware – Share a story of classic cookware – and a healthy recipe to go with it.
One thing I remember as a kid was on Sunday nights, we would have homemade pizza night on a pizza stone. Homemade pizza plus soda, it was a special treat. I loved those nights because it meant the family was all together and we usually got to eat in the living room on the carpet (it was a big deal!) while watching something on TV. The pizza stone made the best pizzas, so of course I had to have one in my own kitchen right after we got married. It started off as a light tan color, but over the years it has become black from all the use. But black isn’t a bad thing! Black = nonstick power!
One of my favorite recipes to make on the pizza stone? Veggie Pizza. It might be a Midwestern food, but it’s loved by people everywhere and it’s a staple at our family get-togethers.
- 1 package thin crust refrigerated pizza dough
- 6 ounces Greek yogurt cream cheese
- 1/2 cup light mayonnaise
- 1/4 cup light ranch dressing
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic salt or powder
- 1/2 teaspoon onion salt or powder
- 3 cups assorted chopped vegetables like broccoli, cauliflower, carrots, cherry tomatoes, bell peppers, green onions
- 1/2 cup shredded reduced-fat cheddar cheese
- 1. Unroll pizza dough into a circle onto pizza stone. Bake as directed on package.
- 2. Meanwhile, mix together cream cheese, mayonnaise, ranch dressing and seasoning. Spread over cooled crust.
- 3. Top with assorted vegetables and cheese.
- 4. Chill and cut into squares or wedges.