Recipe - Pizza With Olives And Caramelized Onions

4 cup Coarsely chopped sweet onion
1 teaspoon Dried whole thyme
1 teaspoon Dried whole basil
One half teaspoon Freshly ground pepper
1 tablespoon Olive oil
3 lg Cloves garlic; minced
Vegetable cooking spray
2 tablespoon Extradry white vermouth or
white wine
1 teaspoon Anchovy paste
1 Italian cheeseflavored
pizza crust, (1pound)
(such as Boboli)
One fourth cup Coarsely chopped ripe olives

Combine first 6 ingredients in a 13 x 9 x 2inch baking dish coated with
cooking spray; stir well.

Cover and bake at 375F for 50 minutes, stirring after 25 minutes. Add
vermouth and anchovy paste, stirring well. Cover and bake an additional 20
minutes or until onion mixture is lightly browned, stirring after 15
minutes.

Spread onion mixture over pizza crust, leaving a 1/2inch border; sprinkle
with olives. Place pizza on a baking sheet.

Bake at 450 degrees for 10 minutes or until thoroughly heated.

Yield: 8 servings (serving size: 1 wedge).

NOTES : Cal 141.7, Fat 3.5g, Carb 22.6g, Fib 2.1g, Pro 4.7g, Sod 223mg,
CFF 22.1%.
Recipe by: Cooking Light, May 1994, page 100

Posted to Digest eatlf.v097.n236 by Reggie Dwork reggie@reggie.com on
Sep 18, 1997