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SALAD
1 tablespoon olive oil or vegetable oil
2 large tomatoes, chopped
1 red bell pepper, chopped
1 tablespoon chopped fresh parsley
1 tablespoon tarragon vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper
BREAD
1/3 cup olive oil or vegetable oil
1/3 cup chopped onions
1 garlic clove, minced
1 (10-ounce) can refrigerated pizza crust
1/4 cup grated Parmesan cheese
Heat oven to 400°F. Heat 1 tablespoon oil in large skillet over medium-low heat until hot. Add tomatoes and bell pepper; cook 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Remove from heat; stir in remaining salad ingredients. Cool. Set aside.
Heat 1/3 cup oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Drain, reserving oil; set onion mixture aside. Grease 9-inch round cake pan with 1 tablespoon of reserved oil. Unroll dough; press or roll into 10-inch circle. Place dough in oiled pan; gently press dough to cover bottom and 1/2 inch up sides of pan. Using tip of knife, poke holes in dough every 2 inches. Pour remaining reserved oil over dough, spreading evenly. Sprinkle with reserved onion mixture and Parmesan cheese.
Bake at 400°F. for 18 to 20 minutes or until golden brown and center is slightly puffed. Cool slightly; remove from pan. Place on serving plate; top warm bread with salad.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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