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Vidalia Onion Tomato Pizza

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

In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons

Printed from tasteofhome.com Oct 12, 2008

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Vidalia Onion Tomato Pizza cont.

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 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).