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Pizza Squares Continental


Yield: 16 Appetizers

2 tablespoon olive oil
4 c onions, thinly sliced
10 oz Refrigerated Pizza Crust
6 oz sliced provolone cheese
7 1/4 oz roasted red bell peppers, drain cut into thin strips
2 oz chevre cheese, crumbled (1/3 cup)
2 tablespoon pine nuts, if desired

Heat oven to 425 F. Grease 12 inch pizza pan or 13x9-inch pan. Heat oil in large skillet over medium heat until hot. Add onions; cook 10 to 12 minutes or until light golden brown, stirring occasionally.

Unroll dough; place in greased pan. Starting at center, press out dough with hands. Arrange provolone cheese over dough. Spoon onions over cheese. Top with roasted bell peppers and Montrachet cheese.

Bake at 425 F. for 16 to 21 minutes or until crust is golden brown. Sprinkle with pine nuts. Cut into squares or wedges.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.