Onion Pizza
This bread includes directions for making your own pizza dough; however, if
you are in a hurry, just saute the onions and place them on a store-bought pizza crust.
1 package (2 3/4 tsp.) active dry yeast
1/2 cup warm water (105-115 degrees)
3 to 4 cups all-purpose flour
1 tsp. salt
1/2 tsp. cracked black pepper
2 tbsp. dried rosemary, chopped
1 tbsp. olive oil
3 large red onions, thinly sliced
1/2 cup pitted and chopped black olives
2 tbsp. grated Romano cheese
1. Preheat the oven to 425 degrees. Grease a large baking sheet or pizza pan. Stir the
yeast into the warm water and set aside until foamy.
2. In a food processor, sift together the flour, salt, pepper and rosemary, then add the
yeast mixture. Process just until the dough pulls away from the sides of the bowl, then
remove and place in an oiled bowl. Set aside in a warm place and let rise to double, about
30 to 45 minutes. While the dough is rising, heat the olive oil in a large skillet over
medium heat. Add the onions and cook until soft, about 8 minutes. Add the olives. Set
aside.
3. Punch down the dough and roll out to 1/4 inch thick. Prick all over with a fork and
place on the baking sheet. Place the onion mixture on top and bake for 25 to 30 minutes,
until done. While hot, sprinkle with the cheese. Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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