Onion And Tomato Tart With Anchovies 10/11/96

* Exported from MasterCook II *

Onion And Tomato Tart With Anchovies 10/11/96

Recipe By : COOKING RIGHT SHOW #CR9724
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Pizza dough--
4 Tablespoons olive oil
4 Large onions (2 1/2-3 pounds) -- sliced
2 Tablespoons slivered garlic
2 Teaspoons fresh oregano<<OR>
1 Teaspoon dried oregano
1 Teaspoon rosemary leaves -- chopped
1 Tablespoon parsley -- chopped
2 c ripe tomato<<OR>> -- diced and seeded
2 c canned diced tomatoes -- drained
Salt and freshly ground pepper
2-ounce can of anchovy fillets -- rinsed and patted=
dr
3/4 c pitted Nicoise olives<<OR>> -- 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

- - - - - - - - - - - - - - - - - -=20