*  Exported from  MasterCook II  *
 
               Onion And Tomato Tart With Anchovies 10/11/96
 
 Recipe By     : COOKING RIGHT SHOW #CR9724
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --Pizza dough--
    4      Tablespoons   olive oil
    4      Large         onions (2 1/2-3 pounds) -- sliced
    2      Tablespoons   slivered garlic
    2      Teaspoons     fresh oregano<<OR>
    1      Teaspoon      dried oregano
    1      Teaspoon      rosemary leaves -- chopped
    1      Tablespoon    parsley -- chopped
    2      c             ripe tomato<<OR>> -- diced and seeded
    2      c             canned diced tomatoes -- drained
                         Salt and freshly ground pepper
                         2-ounce can of anchovy fillets -- rinsed and patted dr
      3/4  c             pitted Nicoise olives<<OR>> -- pitted
      3/4  c             Kalamata olives -- cut in half
 
 Oven 500° 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, 1/4-inch 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 tomato-onion mixture evenly over top of dough to
 within 1/2-inch 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 8-10 minutes or until crust is
 golden and crisp. Serve warm or at room temperature .
 
 Yield: 4-6 servings
 
 10/11/96
 
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