Deep-dish ham and onion pizza
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| --- Pizza Crust: --- | ||
| 2½ | cup | All-purpose flour; up to 3 cups |
| 1 | pack | RapidRise Yeast |
| 1 | teaspoon | Rosemary; crushed |
| ½ | teaspoon | Salt |
| 1 | cup | Warm water; 120 - 130¡F |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | Egg - Pizza Topping: --- | |
| 1 | pounds | Onions; thinly sliced |
| 1 | tablespoon | Extra virgin olive oil |
| ¾ | cup | Pizza sauce |
| ½ | cup | Mozzarella cheese; shredded |
| 1 | cup | Provolone cheese; shredded |
Directions
Make the crust: In large bowl, combine 1 cup flour, undissolved yeast, rosemary and salt. Stir in water and 2 tablespoons olive oil. Stir in egg and enough remaining flour to make a stiff batter. Cover; let rest while preparing pizza topping.
Prepare topping: In large skillet, cook and stir onions in 1 tablespoon olive oil over medium heat 5 minutes. Add ham, cook and stir 5 to 10 minutes or until onions are tender. Allow to cool slightly.
Preheat oven to 400¡F.
With lightly oiled hands, spread batter on bottom and 1 inch up sides of greased 13X9-inch baking pan. Spread pizza sauce over batter; sprinkle with cheeses. Top evenly with onion mixture. Cover; let rise in warm, draft-free place until slightly risen, about 20 minutes.
Bake for 25 to 30 minutes or until done. Serve hot.
Per serving: 619 Calories; 25g Fat (36% calories from fat); 23g Protein; 77g Carbohydrate; 77mg Cholesterol; 891mg Sodium Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 5, 1998