Pizza carcoifi
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pizza carcoifi
  Pizza    Italian  
Last updated 6/12/2012 1:18:13 AM. Recipe ID 48967. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pizza carcoifi
 Categories: Sun-dried, Pizza, Italian, Nw
      Yield: 4 Servings
 
MMMMM--------------------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
           <<>>
     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
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 48967 (Apr 03, 2005)

[an error occurred while processing this directive]