Tomato-Topped Onion Bread Wedges

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

By Pillsbury Kitchens

Updated December 3, 2009

Bake-Off® Contest 36, 1994

Sandra Bangham Bangham

Rockville, Maryland

Ingredients

tablespoon olive or vegetable oil

large tomatoes, chopped (about 2 cups)

medium red bell pepper, chopped (1 cup)

tablespoon chopped fresh parsley

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

clove garlic, minced

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

1/4

cup grated Parmesan cheese

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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.