Tomato-And-Onion Pizza
vegetarian
1 pound Plum tomatoes
1 teaspoon Oregano
2 tablespoons Olive oil
1 pound Onions; sliced
1 Garlic clove; minced
1/2 cup Dry white wine
1 teaspoon Rosemary
1 tablespoon Olive puree
2 Pizza Crusts
PREHEAT OVEN TO 375F. Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices. Heat oil in a non-stick saute pan and saute the onions over medium-high heat for about 5 minutes. Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. Stir in the olive puree. Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with oregano and bake. Makes 2 Pizzas PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Yield: 2 servings
Preparation Time: 0:00
