| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 8 | Servings | ||
INGREDIENTS
| 1 | T | Cornmeal |
| 10 | oz | Pk refrigerated pizza dough |
| 2 | T | Olive oil, divide |
| 1/4 | c | Parmesan, grate |
| 1 | Onion, halve slice thin | |
| 1 | Garlic, mince | |
| 1 | t | Sugar |
| 1 | t | Dried thyme |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | c | Sliced roasted red peppers |
| from a jar | ||
| 1/2 | c | Nicoise olives, pit halve |
INSTRUCTIONS
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 vghc42a@prodigy.com. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 13, 1998
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