Anchovy-Tomato Flats

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Category : Fish And Sea Food

Recipe : Anchovy-Tomato Flats

The crust for these individual pizzas has a crispy, crackerlike texture.

Makes 4 servings

1 cup + 2 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
1/4 teaspoon salt
2 teaspoons olive oil
1/2 cup chopped onion
4 large plum tomatoes, thinly sliced
3 ounces part-skim mozzarella cheese, coarsely grated
8 rinsed drained anchovy fillets
2 tablespoons minced fresh basil

Preheat oven to 425o F.
To prepare dough, in medium bowl or food processor, combine flour, cornmeal
and salt. Gradually add 1/3 cup + 2 teaspoons water (keep motor running if using
food processor), stirring or processing just until mixture holds together. Wrap
dough in plastic wrap; let stand 15 minutes.
Meanwhile, in small nonstick skillet, heat oil; add onion. Cook over medium-high
heat, stirring frequently, 7 minutes, until lightly browned. Remove from heat; set
aside.
Remove dough from plastic wrap; divide into 4 equal pieces. Working with 1
dough piece at a time and keeping remaining pieces wrapped, roll each dough
piece into a 5" circle; place circles onto nonstick baking sheet. Bake 5 minutes,
until firm and dry. Remove circles from oven; leave oven on. With large metal
spatula, flatten any circles that puffed while baking.
Spread each circle with one-fourth of the onion mixture. Top each portion of
onion mixture with one-fourth of the tomato slices; sprinkle evenly with cheese.
Arrange 2 anchovy fillets in a crisscross pattern over each portion of cheese;
sprinkle evenly with basil. Bake 10 minutes, until cheese is melted and tomatoes
are tender.

SERVING (1 ANCHOVY-tOMATO FLAT) PROVIDES: 1/2 Fat, 1 1/4 Vegetables, 1
Protein, 1 3/4 Breads, 15 Optional Calories.

PER SERVING: 254 Calories, 7 g Total Fat, 3 g Saturated Fat, 17 mg Cholesterol, 534
mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 12 g Protein, 181 mg Calcium