| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Appetizers, Eat-lf mail, Ethnic, Low fat |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Coarsely chopped sweet onion |
| 1 |
ts |
Dried whole thyme |
| 1 |
ts |
Dried whole basil |
| 1/2 |
ts |
Freshly ground pepper |
| 1 |
tb |
Olive oil |
| 3 |
lg |
Cloves garlic; minced |
|
|
Vegetable cooking spray |
| 2 |
tb |
Extra-dry white vermouth or white wine |
| 1 |
ts |
Anchovy paste |
| 1 |
|
Italian cheese-flavored pizza crust, (1-pound) (such as Boboli) |
| 1/4 |
c |
Coarsely chopped ripe olives |
INSTRUCTIONS
Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish coated with
cooking spray; stir well.
Cover and bake at 375F for 50 minutes, stirring after 25 minutes. Add
vermouth and anchovy paste, stirring well. Cover and bake an additional 20
minutes or until onion mixture is lightly browned, stirring after 15
minutes.
Spread onion mixture over pizza crust, leaving a 1/2-inch border; sprinkle
with olives. Place pizza on a baking sheet.
Bake at 450 degrees for 10 minutes or until thoroughly heated.
Yield: 8 servings (serving size: 1 wedge).
NOTES : Cal 141.7, Fat 3.5g, Carb 22.6g, Fib 2.1g, Pro 4.7g, Sod 223mg,
CFF 22.1%.
Recipe by: Cooking Light, May 1994, page 100
Posted to Digest eat-lf.v097.n236 by Reggie Dwork <reggie@reggie.com> on
Sep 18, 1997
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