*  Exported from  MasterCook  *

                             PIZZA CARCOIFI

Serving Size  : 4    Preparation Time :0:00
Categories    : Sun-Dried                        Pizza
               Italian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----NORMA WRENN NPXR56B-----
  1                    Recipe for Traditional Pizza
                       Dough -- shaped; ready for
                       Topping

                       -TOPPING

  2       tb           Tomato Topping
  2       oz           Fontina Cheese -- shredded
  5       oz           Marinated artichoke hearts
  8                    Sun-dried tomatoes in oil
                       Salt and pepper
                       Parsley leaves -- for garnish

                       -TOMATO TOPPING

  1       lb           Tomaotes -- peeled
                       -OR-
 16       oz           Canned tomatoes
  2       tb           Olive oil
  1                    Onion -- finely chopped
  1                    Garlic clove -- crushed
  1       tb           Tomato paste
    1/2   ts           Sugar
  1       tb           Fresh basil -- chopped
                       Salt and pepper

 Make Tomato Topping.  Chop tomatoes, if using fresh. Heat oil in a
 medium saucepan.  Add onion and garlic; cook until soft. Stir in
 tomatoes, tomato paste, sugar and basil. Season to taste with salt
 and pepper. Cover pan and simmer 30 minutes until thick. Preheat oven
 to 425°. Spread the dough with Tomato Topping. Sprinkle with cheese.
 Drain artichokes, reserving oil. Drain tomatoes.  Slice artichokes
 and arrange over the cheese. Chop tomatoes roughly and sprinkle over
 the artichokes. Season to taste with salt and pepper. Sprinkle with 1
 to 2 tablespoons of the reserved oil. Bake 20 minutes until dough is
 golden. Garnish with parsley.

 Source: The Pizza & Pasta Cook Book,
 Contributing authors: Sarah Bush and Lesley Mackly
 with more than 500 color illustrations

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