Yield: 6 Servings
|\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|
|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.
Recipe by: Laura Hunter
Posted to FOODWINE Digest by Toni Office <Captiva4me@...> on Sep 8, 1997