Deep-dish ham and onion pizza

Yield: 4 Servings

Measure 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

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

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