Onion and tomato tart with anchovies

Yield: 4 servings

Measure Ingredient
\N \N Basic Pizza Dough; see * Note
4 tablespoons Olive oil
4 larges Onions - (2 1/2 to 3 lbs); sliced
2 tablespoons Slivered garlic
2 teaspoons Fresh oregano
\N \N (or 1 teaspoon dried oregano)
1 teaspoon Chopped rosemary leaves
1 tablespoon Chopped parsley
2 cups Diced; seeded ripe tomato
\N \N (or 2 cups drained canned diced tomatoes)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
2 ounces Anchovy fillets - (1 can); rinsed well,
\N \N ; and patted dry
¾ cup Pitted Nicoise olives
\N \N Or pitted Kalamata olives; cut in half

* Note: See the "Basic Pizza Dough" recipe which is included in this collection.

Prepare pizza dough according to recipe directions 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, ¼-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 ½-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 to 10 minutes or until crust is golden and crisp. Serve warm or at room temperature. This recipe yields 4 to 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9724 broadcast 10-11-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-12-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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