Provencal Pizza

• 1 lb. loaf frozen bread dough, thawed
• 2 Tbsp. vegetable oil
• 4 c. onions, sliced into rings
• 2 cloves garlic, diced
• 1 tsp. crushed basil
• 1 tsp. crushed oregano
• 1/2 tsp. fennel seed
• 4 tomatoes
• 1 1/2 c. Mozzarella
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 small can pitted ripe olives

1. Put thawed dough on a lightly floured surface.
2. Cover; let rest for 5 minutes.
3. Line a 15 x 10-inch baking pan with heavy foil.
4. Grease foil on bottom and up sides.
5. Set pan aside.
6. Roll dough into a 16 x 12-inch rectangle.
7. Press dough onto bottom and sides with a fork.
8. Let dough stand 5 minutes.
9. Bake in a preheated 425u0b0 oven for about 10 minutes or until dough starts to brown.
10. Let crust cool.
11. Leave oven on.
12. Heat oil in large skillet.
13. Add sliced and separated thin onion rings, minced garlic, dried crushed basil, dried crushed oregano and crushed fennel seed.
14. Cook, uncovered, over medium heat for 20 minutes or until onions are tender, but not brown, stirring often.
15. Stir in peeled, seeded and chopped tomatoes.
16. Cook, uncovered, 10 minutes, stirring often.
17. Spread vegetable mixture over cooled crust. Sprinkle with shredded Mozzarella cheese.
18. Arrange thin strips of peppers on top along with drained, sliced ripe olives.
19. Bake in 425u0b0 oven for 12 to 15 minutes.
20. Yield: 20 appetizers or 8 large servings.

bread, vegetable oil, onions, garlic, basil, oregano, fennel seed, tomatoes, mozzarella, red bell pepper, green bell pepper, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=740983 (may not work)