Tomato-Topped Onion Bread Wedges

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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