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Vidalia Onion Tomato Pizza
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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 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
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |