—————————-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