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Bake-Off® Contest 36, 1994
Rockville, Maryland

Tomato-Topped Onion Bread Wedges

Refrigerated pizza crust is the base for this easy-to-assemble bruschetta.

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  • prep time 30 min
  • total time 50 min
  • ingredients 13
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
550mg
550%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
40%;
Calcium
6%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.