| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Sun-dried, Pizza, Italian, Nw |
4 |
Servings |
INGREDIENTS
| 1 |
|
Recipe for Traditional Pizza |
|
|
Dough; shaped; ready for |
|
|
Topping TOPPING |
| 2 |
tb |
Tomato Topping |
| 2 |
oz |
Fontina Cheese; shredded |
| 5 |
oz |
Marinated artichoke hearts |
| 8 |
|
Sun-dried tomatoes in oil |
|
|
Salt and pepper |
|
|
Parsley leaves; for garnish TOMATO TOPPING |
| 1 |
lb |
Tomaotes; peeled |
|
|
<<<OR>>> |
| 16 |
oz |
Canned tomatoes |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Garlic clove; crushed |
| 1 |
tb |
Tomato paste |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Fresh basil; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
NORMA WRENN NPXR56B
Make Tomato Topping. Chop tomatoes, if using fresh. Heat oil in a medium
saucepan. Add onion and garlic; cook until soft. Stir in tomatoes, tomato
paste, sugar and basil. Season to taste with salt and pepper. Cover pan and
simmer 30 minutes until thick. Preheat oven to 425~. Spread the dough with
Tomato Topping. Sprinkle with cheese. Drain artichokes, reserving oil.
Drain tomatoes. Slice artichokes and arrange over the cheese. Chop tomatoes
roughly and sprinkle over the artichokes. Season to taste with salt and
pepper. Sprinkle with 1 to 2 tablespoons of the reserved oil. Bake 20
minutes until dough is golden. Garnish with parsley. Source: The Pizza &
Pasta Cook Book, Contributing authors: Sarah Bush and Lesley Mackly with
more than 500 color illustrations
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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