1 pound Plum tomatoes
1 teaspoon Oregano
2 tablespoons Olive oil
1 pound Onions, sliced
1 Garlic clove, minced
1/2 cup Dry white wine
1 teaspoon Rosemary
1 tablespoon Olive puree
2 Pizza Crusts (I would imagine these are those personal pan sized Boboli type crusts?)
Preheat oven to 375 degrees. Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices. Heat oil in a non-stick sauté pan and sauté the onions over medium-high heat for about 5 minutes. Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. Stir in the olive puree. Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with oregano and bake. Serves 2.
