posted by Sue Freeman 03-23-99 12:53 PM
Tomato Topped Onion Bread Wedges
From the Best of Pillsbury Bakeoff Cookbook Sandra Bangham
1 tablespoon olive oil or veggie oil
2 large tomatoes, chopped
1 red bell pepper, chopped
1 tablespoon chopped fresh parsley
1 tablespoon tarragon vinegar
1/2 tsp EACH dried basil AND dried oregano leaves
1/8 tsp pepper
Heat 1 tablespoon olive oil in large skillet over medium heat until hot.
INSTRUCTIONS FOR SALAD:
Cook tomatoes and bell pepper for 10 to 15 minutes until most liquid has evaporated, stirring occasionally.
Remove from heat and stir in remaining salad ingredients. Cool and set aside.
Heat 1/3 cup oil in large skillet over med heat until hot.
Add onion and garlic and cook until onion is tender. Drain and reserve oil.
1/3 cup olive oil or veggie oil
1/3 cup chopped onion
1 garlic clove, minced
1 10 oz can refrigerated pizza crust
1/4 cup grated parmesean cheese
INSTRUCTIONS FOR BREAD:
Heat oven to 400.
Unroll dough and press or roll into 10 inch circle. Place dough in oiled pan and gently press dough to cover bottom and up 1/2 inch of sides of pan.
Using tip of knife,poke holes in dough every 2 inches. Pour remaining reserved oil over dough, spreading it evenly.
Sprinkle with reserved onion mixture and parmesean cheese.
Bake for 18 to 20 minutes or until golden brown and center is slightly puffed.
Cool slightly and remove from pan. Place on plate top warm bread with salad mixture.
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