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Tomato and Onion Pizza

 
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Our dinner yesterday, absolutely delicious. I made my own whole wheat pizza dough with 3/4 cup whole wheat flour and 1/4 cup barley flour, and it was delicious with the onion and tomato toppings.

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 pound italian plum (roma) tomatoes
1 teaspoon oregano
2 tablespoons olive oil
1 pound onions
sliced
1 cloves garlic
peeled and minced
½ cup white wine
dry
*
1 teaspoon rosemary leaves
2 tablespoons olives
finely chopped
*
2 pizza shell
prefer whole wheat
*

Directions

Wash tomatoes and cut off the stem ends. Cut into ⅓ inch lengthwise slices and place the slices on the paper towel. Sprinkle with a bit sea salt.

Heat oil in a non-stick skillet, cook the onions over medium-high heat for about 5 minutes.

Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 to 15 minutes or until liquid is mostly absorbed and the onions are caramelized.

Meanwhile, preheat the oven to 425℉ (220℃).

Stir in the olive. Spread the onion-olive mixture over the pizza.

Place the tomato slices on top and brush with remaining olive oil.

Sprinkle with oregano and bake for about 20 minutes or until the edges of the crust becomes golden.

Cut into slices and serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 6349% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 10% Vitamin C 20%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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