Recipe - Onion And Tomato Tart With Anchovies

Pizza dough
4 tablespoon Olive oil
4 lg Onions (2 1/23 pounds);
cut or sliced up
2 tablespoon Slivered garlic
2 teaspoon Fresh oreganoOR
1 teaspoon Dried oregano
1 teaspoon Rosemary leaves; chopped
1 tablespoon Parsley; chopped
2 cup Ripe tomatoOR; minced and
seeded
2 cup Canned minced tomatoes;
drained
Salt and freshly ground
pepper
2ounce can of anchovy
fillets; rinsed and patted
drY
Three fourths cup Pitted Nicoise olivesOR;
pitted
Three fourths cup Kalamata olives; cut in half

Oven 500=B0 F.

Prepare pizza dough according to following recipe and let rise in a warm
place while preparing topping.

Heat 2 tablespoons of olive oil in a saute pan and saute the onions,
garlic, oregano, rosemary and parsley over moderate heat until lightly
browned. Add tomatoes and remove from heat. Season with salt and pepper and
cool.

Roll out dough into a large rectangle, 1/4inch or so thick and place on a
pizza peel or back of a baking sheet which has been liberally sprinkled
with corn meal. Spread the tomatoonion mixture evenly over top of dough to
within 1/2inch of edge. Arrange the anchovies in a lattice fashion on top
and place a pitted olive in the middle of each section. Drizzle with
remaining 2 tablespoons of olive oil. Slide tart off onto the brick or
tiles in a preheated 500 degree oven and bake for 810 minutes or until
crust is golden and crisp. Serve warm or at room temperature .

Yield: 46 servings

10/11/96
Recipe By : COOKING RIGHT SHOW #CR9724

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 18:01:04 0400 (EDT)

From: Bill Spalding billspa@icanect.net