Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Cornmeal; Optional |
½ \N | Loaf (16 oz) frozen bread dough -or- |
\N \N | 10 oz. refrigerated pizza dough |
1 medium | Onion; thinly sliced |
1 pack | (6 oz) shredded pizza cheese |
2 mediums | Green tomatoes; thinly sliced |
3 tablespoons | Ripe olives; sliced |
2 \N | Cloves garlic; minced |
⅛ teaspoon | Pepper |
1 tablespoon | Slivered fresh basil or snipped fresh thyme (1 tsp. dried basil or thyme, crushed) |
Grease a 12" pizza pan. If desired, sprinkle with cornmeal. Roll bread dough to a 13" circle. Transfer dough to prepared pan. Build up edges slightly. Set aside.
Cook onion, covered, in a small amount of boiling water in a small saucepan for 5 minutes or until just tender. Drain well. Sprinkle 1 cup of the cheese over the pizza dough. Arrange onions and tomato slices over cheese.
Sprinkle olives, garlic and pepper over tomatoes. Sprinkle remaining ½ cup of cheese over all. Bake in a 425 oven for 15 to 20 minutes or until crust is golden. Remove from oven, and sprinkle basil or thyme over pizza.
Serve warm.
Recipe by: Laura Hunter
Posted to FOODWINE Digest by Toni Office <Captiva4me@...> on Sep 8, 1997