| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Plum tomatoes |
| 1 |
ts |
Oregano |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Onions; sliced |
| 1 |
|
Garlic clove; minced |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Rosemary |
| 1 |
tb |
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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