Roma Tomato Pizza
Makes 2 (15-inch) pizzas
|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|
|1||cup grated Parmesan cheese|
|1||can (2-1/4 ounces) sliced pitted ripe olives, drained|
|Green and yellow bell pepper strips|
- 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.
- 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.
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