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Tomato-and-onion pizza
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| Artist: |
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| Categories: |
Italian, Onions, Pizzas, Tomatoes, Vegetarian, Western European |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Plum tomatoes | | 1
| tsp | Oregano | | 2
| tbsp | Olive oil | | 1
| lbs | Onions, sliced | | 1
| | Garlic clove, minced | | 1/2
| cup | Dry white wine | | 1
| tsp | Rosemary | | 1
| tbsp | Olive puree | | 2
| | Pizza crusts |
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Procedures:
| 1 | Preheat oven to 375°F. | | 2 | Wash tomatoes and cut off the stem ends. | | 3 | Cut into 1/3-inch lengthwise slices. | | 4 | Heat oil in a non-stick saute pan and saute the onions over medium-high heat for about 5 minutes. | | 5 | Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. | | 6 | Stir in the olive puree. | | 7 | Spread the onion-olive mixture over the pizza. | | 8 | Place the tomato slices on top and brush with remaining olive oil. | | 9 | Sprinkle with oregano and bake. | | 10 | Makes 2 pizzas peter kump - prodigy guest chefs cookbook |
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