Michaela's Leaning Tower of Pizza
Source of Recipe
Chef John Folse
List of Ingredients
1 1/2 pkgs (9 1/2-oz size) piecrust mix
8 large ripe tomatoes
6 tbsps butter
2 cloves of garlic, crushed
3/4 tsp salt
3/4 dried oregano leaves
4 cups onions, thinly sliced
1/2 cup pitted ripe olives, sliced
1/2 cup mushrooms, sliced
1 pkg. pepperoni slices
1/2 cup Parmesan cheese, grated
Recipe
Preheat oven to 450 degrees F. Prepare piecrust mix as package directs. Shape into a ball and divide in half. On a lighlty floured surface, roll out half to a 13-inch circle. Place dough in a 12-inch pan and prick with a fork. Refrigerate until ready to use. Repeat with other half of dough. Peel the tomatoes, cut into thick slices and remove the seeds. In a separate bowl, crush tomatoes with a potato masher. In a large skillet, heat 3 tbsps butter over medium-high heat. Add garlic and sauté until golden brown, approximately 3 to 5 minutes. Add crushed tomatoes, salt and oregano. Bring to a rolling boil. Reduce heat and simmer, stirring occasionally until mixture is thick, approximately 45 minutes. Set aside. Place crusts in oven and bake for 10 minutes. In a large skillet, heat remaining 3 tbsps butter over medium-high heat, add onions and sauté until wilted, approximately 10 minutes. Top with tomato mixture, onions, olive slices, mushrooms and pepperoni slices. Sprinkle cheese over toppings and bake 25 to 30 minutes or until bubbly and heated .
Serves 16.
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