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
Total TimePrep: 30 min. + rising Bake: 15 min.
Makes2 pizzas (8 slices each)
- 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 shredded part-skim mozzarella cheese
- 1-1/2 cups 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 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.
Nutrition Facts1 slice: 253 calories, 9g fat (4g saturated fat), 21mg cholesterol, 299mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 11g protein.
Originally published as Vidalia Onion Tomato Pizza in Taste of Home April/May 2002
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