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Cook'n with Betty Crocker 
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Tomato-Topped Onion Bread Wedges |
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Serves: 6 Print this RecipeSandra Bangham - Rockville, Maryland Bake-Off® Contest 36, 1994 Serve with soup or cut into small wedges for an appetizer. 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. Nutrition Per Serving: Calories 280; Protein 7g; Carbohydrate 27g; Fat 17g; Sodium 320mg PICTURE: Top to bottom: Tomato-Topped Onion Bread Wedges, Spinach Pierogi Pizza (Main Dishes) From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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