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Roma Tomato Pizza
Yield: Makes 2 (15-inch) pizzas
Ingredients:
2
loaves (1 pound each) frozen bread dough, thawed
1/3
cup olive oil
2
cups thinly sliced onions
2
cloves garlic, minced
12
plum tomatoes, sliced 1/8 inch thick
1
teaspoon dried basil
1
teaspoon dried oregano
Black pepper
1
cup grated Parmesan cheese
1
can (2-1/4 ounces) sliced pitted ripe olives, drained
Green and yellow bell pepper strips
Preparation:
1.
Preheat oven to 450°F. Roll out each loaf on lightly floured surface into 15-inch circle; press each into greased 15-inch pizza pan or stretch into 15X10-inch baking pan. Crimp edges to form rim; prick several times with fork. Bake crusts 10 minutes. Remove from oven; set aside.
2.
Reduce oven temperature to 400°F. Heat oil in large skillet over medium-high heat until hot. Add onions and garlic; cook and stir 6 to 8 minutes or until onions are tender. Divide onion mixture (including olive oil) between crusts. Arrange tomato slices evenly over onion mixture. Sprinkle each pizza with 1/2 teaspoon basil leaves, 1/2 teaspoon oregano leaves and black pepper to taste. Sprinkle each pizza with 1/2 cup Parmesan cheese. Top with olives and desired amount of bell peppers. Bake 10 to 15 minutes or until toppings are heated through.
This recipe appears in:
Italian
