---------- 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 [email protected].

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