Pizza dough
4 tb Olive oil
4 lg Onions (2 1/2-3 pounds);
-sliced
2 tb Slivered garlic
2 ts Fresh oreganoOR
1 ts Dried oregano
1 ts Rosemary leaves; chopped
1 tb Parsley; chopped
2 c Ripe tomatoOR; diced and
-seeded
2 c Canned diced tomatoes;
-drained
Salt and freshly ground
-pepper
2-ounce can of anchovy
-fillets; rinsed and patted
-drY
3/4 c Pitted Nicoise olivesOR;
-pitted
3/4 c Kalamata olives; cut in half
Oven 500=B0 F.
Prepare pizza dough according to following recipe and let rise in a warm
place while preparing topping.
Heat 2 tablespoons of olive oil in a saute pan and saute the onions,
garlic, oregano, rosemary and parsley over moderate heat until lightly
browned. Add tomatoes and remove from heat. Season with salt and pepper and
cool.
Roll out dough into a large rectangle, 1/4-inch or so thick and place on a
pizza peel or back of a baking sheet which has been liberally sprinkled
with corn meal. Spread the tomato-onion mixture evenly over top of dough to
within 1/2-inch of edge. Arrange the anchovies in a lattice fashion on top
and place a pitted olive in the middle of each section. Drizzle with
remaining 2 tablespoons of olive oil. Slide tart off onto the brick or
tiles in a preheated 500 degree oven and bake for 8-10 minutes or until
crust is golden and crisp. Serve warm or at room temperature .
Yield: 4-6 servings
10/11/96
Yields
1 Servings