Vidalia Onion Tomato Pizza Recipe

5 1 1
Vidalia Onion Tomato Pizza Recipe
Vidalia Onion Tomato Pizza Recipe photo by Taste of Home
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Vidalia Onion Tomato Pizza Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Vidalia Onion Tomato Pizza in Taste of Home April/May 2002, p37

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Meanwhile, in a skillet, saute onions in remaining oil until tender.
  4. 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).
Originally published as Vidalia Onion Tomato Pizza in Taste of Home April/May 2002, p37

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kate51 User ID: 3218713 36632
Reviewed Mar. 8, 2014

"Great tasting pizza. easy to make. I will make this again and try with mushrooms. thanks!"

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