Taste of Home
Garlic-Onion Tomato Pizza
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
YIELD: 2 pizzas (8 slices each).
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
Ingredients
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2 teaspoons cornmeal
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2 packages (1/4 ounce each) active dry yeast
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2 cups warm water (110° to 115°)
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5 to 6 cups all-purpose flour
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4 teaspoons plus 1 tablespoon olive oil, divided
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1 teaspoon salt
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2 medium sweet onions, thinly sliced
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8 large garlic cloves, halved
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6 to 8 plum tomatoes, cut lengthwise into eighths and seeded
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2 tablespoons dried oregano
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2 tablespoons dried parsley flakes
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Pepper to taste
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1-1/2 cups shredded part-skim mozzarella cheese
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1/4 cup grated Romano cheese
Directions
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1.
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.
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2.
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.
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3.
Punch dough down; divide in half. Press each portion into prepared pans. Prick dough with a fork. Bake at 450° for 4-5 minutes.
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4.
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.
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5.
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.
Nutrition Facts
1 slice: 213 calories, 5g fat (2g saturated fat), 8mg cholesterol, 228mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 8g protein.
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