Onion and Tomato Tart with Anchovies

---------- Recipe via Meal-Master (tm) v8.05

Title: Onion and Tomato Tart with Anchovies
Categories: Vegetables, Seafood, Pies, Bakery
Yield: 1 Pizza

4 tb Olive oil
3 lb Onions; slice, 4 lg
2 tb Garlic; sliver
2 ts Fresh oregano; or
1 ts Dried
1 ts Rosemary leaves; chop
1 tb Parsley; chop
2 c Tomato; seed, dice; or
2 c Canned diced tomatoes;
-drain
Salt and fresh ground pepper
2 oz Can anchovy fillets; rinse
-well, patt dry
3/4 c Nicoise olives or Kalamata;
-pit, halve
BASIC PIZZA DOUGH
2 1/2 ts Dry yeast; 1 env
1/2 ts Sugar
3/4 c Lukewarm water
2 c All-purpose flour
1 ts Salt
3 tb Olive oil

Prepare pizza dough according to recipe and let rise in a warm place while
preparing topping. Heat 2 tb 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" 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" 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 tb of olive oil. Slide tart off onto the
brick or tiles in a preheated 500~ oven and bake for 8-10 minutes or until
crust is golden and crisp. Serve warm or at room temperature. BASIC PIZZA
DOUGH-Mix the yeast, sugar, 1/2 c water and 1/4 c flour together in a bowl
and let proof for 10 minutes. Mixture should look frothy. Add remaining
flour, salt and olive oil and mix well. Turn out onto a lightly floured
work surface and knead for 8-10 minutes or until dough is elastic and
smooth. Alternately you can do this with the dough hook in a heavy duty
mixer. Dough should feel moist and tender. If it's too stiff, add a bit
more water. Place dough in an oiled bowl and turn to coat it evenly. Cover
and let rise in a warm spot in kitchen (at least 75~) for 1-2 hours. Yield:
1 lg rectangular pizza. Source: Cooking Right, TVFN. MM Waldine Van Geffen
vghc42a@prodigy.com.

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