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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Onion and Tomato Tart with Anchovies

  3. Categories: Vegetables, Seafood, Pies, Bakery

  4. Yield: 1 Pizza

  5. 4 tb Olive oil

  6. 3 lb Onions; slice,

  7. 4 lg

  8. 2 tb Garlic; sliver

  9. 2 ts Fresh oregano; or 1 ts Dried

  10. 1 ts Rosemary leaves; chop

  11. 1 tb Parsley; chop

  12. 2 c Tomato; seed, dice; or 2 c Canned diced tomatoes;

  13. -drain

  14. Salt and fresh ground pepper

  15. 2 oz Can anchovy fillets; rinse

  16. -well, patt dry

  17. 3/4 c Nicoise olives or Kalamata;

  18. -pit, halve


  20. 2 1/2 ts Dry yeast;

  21. 1 env

  22. 1/2 ts Sugar

  23. 3/4 c Lukewarm water

  24. 2 c All-purpose flour

  25. 1 ts Salt

  26. 3 tb Olive oil

  27. Prepare pizza dough according to recipe and let rise in a warm place while

  28. preparing topping. Heat 2 tb of olive oil in a saute pan and saute the

  29. onions, garlic, oregano, rosemary and parsley over moderate heat until

  30. lightly browned. Add tomatoes and remove from heat. Season with salt and pepper and cool. Roll out dough into a large rectangle, 1/4 or so thick

  31. and place on a pizza peel or back of a baking sheet which has been

  32. liberally sprinkled with corn meal. Spread the tomato-onion mixture evenly

  33. over top of dough to within 1/2 of edge. Arrange the anchovies in a

  34. lattice fashion on top and place a pitted olive in the middle of each section. Drizzle with remaining 2 tb of olive oil. Slide tart off onto the

  35. 8-10 minutes or until

  36. crust is golden and crisp. Serve warm or at room temperature. BASIC PIZZA

  37. 1/2 c water and 1/4 c flour together in a bowl

  38. and let proof for 10 minutes. Mixture should look frothy. Add remaining

  39. flour, salt and olive oil and mix well. Turn out onto a lightly floured

  40. work surface and knead for 8-10 minutes or until dough is elastic and smooth. Alternately you can do this with the dough hook in a heavy duty

  41. mixer. Dough should feel moist and tender. If it's too stiff, add a bit

  42. more water. Place dough in an oiled bowl and turn to coat it evenly. Cover

  43. and let rise in a warm spot in kitchen (at least 75~) for 1-2 hours. Yield:

  44. 1 lg rectangular pizza. Source: Cooking Right, TVFN. MM Waldine Van Geffen

  45. vghc42a

  46. --


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