Tomato-Topped Onion Bread Wedges

Name: Tomato-Topped Onion Bread Wedges
Prep time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 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; 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

3 Ratings

0 Reviews

Prep 30 min
Total 50 min
Ingredients 13
Servings 6

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

By Pillsbury Kitchens

Updated December 3, 2009

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.