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: 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 oz can of anchovy fillets —
: rinsed and patted=
: dr
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
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Yields
1 Servings
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