---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Onion and Tomato Tart with Anchovies
  Categories: Vegetables, Seafood, Pies, Bakery
       Yield: 1 Pizza
  
       4 tb Olive oil
       3 lb Onions; slice, 4 lg
       2 tb Garlic; sliver
       2 ts Fresh oregano; or
       1 ts Dried
       1 ts Rosemary leaves; chop
       1 tb Parsley; chop
       2 c  Tomato; seed, dice; or
       2 c  Canned diced tomatoes;
            -drain
            Salt and fresh ground pepper
       2 oz Can anchovy fillets; rinse
            -well, patt dry
     3/4 c  Nicoise olives or Kalamata;
            -pit, halve
            BASIC PIZZA DOUGH
   2 1/2 ts Dry yeast; 1 env
     1/2 ts Sugar
     3/4 c  Lukewarm water
       2 c  All-purpose flour
       1 ts Salt
       3 tb Olive oil
  
   Prepare pizza dough according to recipe and let rise in a warm place while
   preparing topping. Heat 2 tb 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 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 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 tb of olive oil. Slide tart off onto the
   brick or tiles in a preheated 500~ oven and bake for 8-10 minutes or until
   crust is golden and crisp. Serve warm or at room temperature. BASIC PIZZA
   DOUGH-Mix the yeast, sugar, 1/2 c water and 1/4 c flour together in a bowl
   and let proof for 10 minutes. Mixture should look frothy. Add remaining
   flour, salt and olive oil and mix well. Turn out onto a lightly floured
   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
   mixer. Dough should feel moist and tender. If it’s too stiff, add a bit
   more water. Place dough in an oiled bowl and turn to coat it evenly. Cover
   and let rise in a warm spot in kitchen (at least 75~) for 1-2 hours. Yield:
   1 lg rectangular pizza. Source: Cooking Right, TVFN. MM Waldine Van Geffen
   vghc42a@prodigy.com.
  
 -----