| 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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