Recipe - Pizza Carcoifi

NORMA WRENN NPXR56B
1 Recipe for Traditional Pizza
Dough; shaped; ready for
Topping
TOPPING
2 tablespoon Tomato Topping
2 ounce Fontina Cheese; shredded
5 ounce Marinated artichoke hearts
8 Sundried tomatoes in oil
Salt and pepper
Parsley leaves; for garnish
TOMATO TOPPING
1 pound Tomaotes; peeled
OR
16 ounce Canned tomatoes
2 tablespoon Olive oil
1 Onion; finely chopped
1 Garlic clove; crushed
1 tablespoon Tomato paste
One half teaspoon Sugar
1 tablespoon Fresh basil; chopped
Salt and pepper

Make Tomato Topping. Chop tomatoes, if using fresh. Heat oil in a medium
saucepan. Add onion and garlic; cook until soft. Stir in tomatoes, tomato
paste, sugar and basil. Season to taste with salt and pepper. Cover pan and
simmer 30 minutes until thick. Preheat oven to 425~. Spread the dough with
Tomato Topping. Sprinkle with cheese. Drain artichokes, reserving oil.
Drain tomatoes. Slice artichokes and arrange over the cheese. Chop tomatoes
roughly and sprinkle over the artichokes. Season to taste with salt and
pepper. Sprinkle with 1 to 2 tablespoons of the reserved oil. Bake 20
minutes until dough is golden. Garnish with parsley. Source: The Pizza &
Pasta Cook Book, Contributing authors: Sarah Bush and Lesley Mackly with
more than 500 color illustrations

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini