Tomato Topped Onion Bread Wedges

Tomato Topped Onion Bread Wedges Recipe

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Jamallah Bergman


Serve with soup or cut into small wedges for an appetizer.


★★★★★ 1 vote

6 servings



  • 1 Tbsp
    olive or vegetable oil
  • 2 large
  • 1
    red bell pepper,chopped
  • 1 Tbsp
    chopped fresh parsley
  • 1 Tbsp
    tarragon vinegar
  • 1/2 tsp
    dried basil leaves
  • 1/2 tsp
    dried oregano leaves
  • 1/8 tsp

  • 1/3 c
    olive or vegetable oil
  • 1/3 c
    chopped onion
  • 1 clove
  • 1 can(s)
    refrigerated pizza crust dough
  • 1/4 c
    grated parmesan cheese

How to Make Tomato Topped Onion Bread Wedges


  1. Heat oven to 400. Heat 1 tbsp oil in large skillet over medium-low heat until hot. Add tomatoes and bell pepper;cook 10 to 15 minutes or until most of the occasionally. Remove from heat;stir in remaining salad ingredients. Cool,set aside.
  2. Heat 1/3 cup oil in large skillet over medium heat until hot. Add onion and garlic;cook and stir until onion is tender. Drain reserving oil;set onion mixture aside. Grease 9 inch round cake pan with 1 tbsp of reserving oil. Unroll dough;press or roll into 10 inch circle. Place dough in oiled pan; and gently press dough to cover bottom and 1/2 inch up sides of pan. Using tip of knife,poke holes in dough every 2 inches. Pour remaining reserved oil over dough, spreading evenly. Sprinkle with reserved onion mixture and Parmesan cheese.
  3. Bake to 400. for 18 to 20 minutes or until golden brown and center is slightly puffed. Cool slightly; remove from pan. Place on serving plate; top warm bread with salad.

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