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Vidalia Onion Tomato Pizza

For me, pizza is a staple of life. I worked at a pizza restaurant after college, and I've been trying ever since to re-create the wonderful pizza crust we served. This version, which my family loves, comes pretty close. -Herman Temple, Shawnee, Kansas

16 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 teaspoon sugar
1-1/2 cups warm water (110° to 115°)
3 tablespoons olive oil, divided
1/2 teaspoon salt
4-1/3 cups all-purpose flour
2 cans (15 ounces each) pizza sauce, divided
2 large Vidalia or other sweet onions, thinly sliced
4 medium tomatoes, thinly sliced
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons
oil, salt and enough flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Press dough onto the bottom and 1 in. up the sides of two
greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each.
Bake at 450° for 5 minutes.
Meanwhile, in a skillet, saute onions in remaining oil until tender.
Arrange tomato slices over pizzas. Combine cheeses; sprinkle over

2 of 2

Vidalia Onion Tomato Pizza (continued)

Directions (continued)

tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese
is melted. Warm remaining pizza sauce; serve with pizza. Yield: 2
pizzas (8 slices each).

Nutrition Facts: 1 serving (1 slice) equals 253 calories, 9 g fat (4 g saturated fat), 21 mg cholesterol, 299 mg sodium, 32 g carbohydrate, 2 g fiber, 11 g protein.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.