| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Cuisine |
6 |
Servings |
INGREDIENTS
|
|
Cornmeal; Optional |
| 1/2 |
|
Loaf (16 oz) frozen bread dough -or- |
|
|
10 oz. refrigerated pizza dough |
| 1 |
md |
Onion; thinly sliced |
| 1 |
pk |
(6 oz) shredded pizza cheese |
| 2 |
md |
Green tomatoes; thinly sliced |
| 3 |
tb |
Ripe olives; sliced |
| 2 |
|
Cloves garlic; minced |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Slivered fresh basil or snipped fresh thyme (1 tsp. dried basil or thyme, crushed) |
INSTRUCTIONS
Grease a 12" pizza pan. If desired, sprinkle with cornmeal. Roll bread
dough to a 13" circle. Transfer dough to prepared pan. Build up edges
slightly. Set aside.
Cook onion, covered, in a small amount of boiling water in a small saucepan
for 5 minutes or until just tender. Drain well. Sprinkle 1 cup of the
cheese over the pizza dough. Arrange onions and tomato slices over cheese.
Sprinkle olives, garlic and pepper over tomatoes. Sprinkle remaining 1/2
cup of cheese over all. Bake in a 425 oven for 15 to 20 minutes or until
crust is golden. Remove from oven, and sprinkle basil or thyme over pizza.
Serve warm.
Recipe by: Laura Hunter
Posted to FOODWINE Digest by Toni Office <Captiva4me@AOL.COM> on Sep 8,
1997
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