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Tomato-Topped Onion Bread Wedges

(3)
  0 reviews
  • 30 min prep time
  • 50 min total time
  • 13 ingredients
  • 6 servings
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Refrigerated pizza crust is the base for this easy-to-assemble bruschetta.

Bake-Off® Contest 36, 1994
Sandra Bangham Bangham
Rockville, Maryland

Ingredients

Salad

1
tablespoon olive or vegetable oil
2
large tomatoes, chopped (about 2 cups)
1
medium red bell pepper, chopped (1 cup)
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 or vegetable oil
1/3
cup chopped onion
1
clove garlic, minced
1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1/4
cup grated Parmesan cheese

Steps

  • 1 In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and bell pepper; cook 10 to 15 minutes, stirring occasionally, until most of liquid has evaporated. Remove from heat. Stir in remaining salad ingredients; place in medium bowl and set aside to cool. Wipe skillet clean with paper towel.
  • 2 Heat oven to 400°F. In same skillet, heat 1/3 cup oil over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is tender. Set onion mixture aside. With 1 tablespoon of the oil from onion mixture, grease 9-inch round pan.
  • 3 Unroll dough; fold in half. Place dough in pan; gently press evenly in pan. With fork, poke holes in dough every 2 inches. Spread onion mixture evenly over dough. Sprinkle Parmesan cheese over top.
  • 4 Bake 18 to 20 minutes or until golden brown and slightly puffed. Cool slightly, about 10 minutes. Remove from pan; place on serving plate. Top warm bread with salad.
  • 1 In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and bell pepper; cook 10 to 15 minutes, stirring occasionally, until most of liquid has evaporated. Remove from heat. Stir in remaining salad ingredients; place in medium bowl and set aside to cool. Wipe skillet clean with paper towel.
  • 2 Heat oven to 400°F. In same skillet, heat 1/3 cup oil over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is tender. Set onion mixture aside. With 1 tablespoon of the oil from onion mixture, grease 9-inch round pan.
  • 3 Unroll dough; fold in half. Place dough in pan; gently press evenly in pan. With fork, poke holes in dough every 2 inches. Spread onion mixture evenly over dough. Sprinkle Parmesan cheese over top.
  • 4 Bake 18 to 20 minutes or until golden brown and slightly puffed. Cool slightly, about 10 minutes. Remove from pan; place on serving plate. Top warm bread with salad.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
550mg
23%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
9%
Sugars
7g
7%
Protein
8g
8%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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