| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornmeal |
| 10 |
oz |
Pk refrigerated pizza dough |
| 2 |
tb |
Olive oil; divide |
| 1/4 |
c |
Parmesan; grate |
| 1 |
lg |
Onion; halve, slice thin |
| 1 |
cl |
Garlic; mince |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Sliced roasted red peppers from a jar |
| 1/2 |
c |
Nicoise olives; pit, halve |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Preheat oven to 425~. Sprinkle cornmeal over 10x15 baking sheet. Unroll and
press dough to fill pan. Brush with 1 tb oil; sprinkle with Parmesan. Bake
5 minutes. With knife loosen crust from pan. In skillet heat remaining oil
over medium heat. Add onion and garlic; cook 10 minutes. Add sugar, thyme,
salt and pepper. Cook, stirring, 10 minutes. Spoon onion mixture over
crust. Top with red pepper and olives. Bake 8-10 minutes. 186 cal; 9 gr
fat; 44% fat. Source: Woman's World, 10/22/96. MM Waldine Van Geffen
[email protected].
MC formatted and busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <[email protected]> on
Apr 13, 1998
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