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Savory Onion Crisps

Sauted onions, peppers with a touch of Parmesan. No more need be said.

  • 1 large Sweet imperial onion, sliced, separated into rings
  • 1 cup thinly sliced sweet red pepper strips (or combination of yellow and red)
  • 1 tablespoon fresh thyme leaves, removed from stems
  • 2 1/2 tablespoons olive oil
  • 10-ounce container refrigerated pizza crust, not preformed
  • 6 to 8 tablespoons grated Parmesan cheese

In non-stick skillet, saute onion and pepper with thyme in olive oil over medium-high heat for 4 to 5 minutes or until vegetables are just limp. Set aside.

Unroll pizza dough and cut in half lengthwise. Working with one half of dough at a time, on a lightly floured surface, roll and stretch dough to a 15-by-5-inch rectangle. Place on one half of a greased baking sheet. Crimp edges with fingers and prick bottom of dough lightly with fork. Repeat with second half of dough. Sprinkle each half with 1 tablespoon Parmesan. Bake for 5 to 6 minutes, or until pastry is just starting to brown on edges. Remove from oven.

Divide onion mixture evenly over both halves of pastry, scraping out any oil in skillet and patting or brushing it on edges of pastry. Sprinkle pastry halves with remaining cheese. Return to oven and bake 10 to 13 minutes longer, or until pastry is crispy and lightly brown. Cool slightly on pan. With heavy knife, cut each pastry into 10 slices about 1 1/4-inches wide. Garnish with a fresh thyme sprig, if desired.

Makes 20.

"California Imperial Sweet Onion Commission"

Thursday, September 19, 2002

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