Tomato-and-onion Pizza
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 2 | Servings | |
INGREDIENTS
| 1 | lb | Plum tomatoes |
| 1 | t | Oregano |
| 2 | T | Olive oil |
| 1 | lb | Onions, sliced |
| 1 | Garlic clove, minced | |
| 1/2 | c | Dry white wine |
| 1 | t | Rosemary |
| 1 | T | Olive puree |
| 2 | Pizza Crusts |
INSTRUCTIONS
PREHEAT OVEN TO 375F. Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices. Heat oil in a non-stick saute pan and saute the onions over medium-high heat for about 5 minutes. Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. Stir in the olive puree. Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with oregano and bake. Makes 2 Pizzas From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 181
Total Fat: 20.5g
Cholesterol: 0mg
Sodium: 13mg
Potassium: 391mg
Carbohydrates: 23.8g
Fiber: 4.3g
Sugar: 10.2g
Protein: 2.7g