Garlic-Onion Tomato Pizza Recipe

Garlic-Onion Tomato Pizza Recipe photo by Taste of Home

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You won't miss the traditional tomato sauce when you bite into a slice of this pizza - it is absolutely delicious! We like it hot or at room temperature. It makes a wonderful appetizer cut into small pieces...or you can use the same topping for bruschetta. -Tammy Thomas, Sheboygan, Wisconsin

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Garlic-Onion Tomato Pizza Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 16 Servings

30 15 45

Ingredients

2 teaspoons cornmeal
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
5 to 6 cups all-purpose flour
4 teaspoons plus 1 tablespoon olive oil, divided
1 teaspoon salt
2 medium sweet onions, thinly sliced
8 large garlic cloves, halved
6 to 8 plum tomatoes, cut lengthwise into eighths and seeded
2 tablespoons dried oregano
2 tablespoons dried parsley flakes
Pepper to taste
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Romano cheese

Directions

Sprinkle cornmeal evenly over two greased 14-in. pizza pans; set aside. In a bowl, dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Press each portion into prepared pans. Prick dough with a fork. Bake at 450° for 4-5 minutes.
Broil onions and garlic in batches 3-4 in. from the heat until softened and lightly browned. Broil tomato slices for 2 minutes on each side. Finely chop garlic.
Arrange onions, garlic and tomatoes over crust. Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil. Bake at 450° for 8-9 minutes or until cheese is melted. Yield: 2 pizzas (8 slices each).

Nutritional Facts 1 serving (1 slice) equals 213 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 228 mg sodium, 34 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Garlic-Onion Tomato Pizza in Taste of Home August/September 2003, p27