Yield: 4 Servings
|1 teaspoon||Granulated sugar|
|1 teaspoon||Active dry yeast|
|1 cup||(approx.) all-purpose flour|
|2 tablespoons||(approx.) cornmeal|
|1 tablespoon||Olive oil|
|4 teaspoons||Olive oil|
|6 cups||Sliced onions (about 5 lge)|
|4 cloves||Garlic, slivered|
|1 \N||Bay leaf|
|½ teaspoon||Dried oregano|
|¼ teaspoon||Each salt and pepper|
|1½ cup||Shredded sharp provolone cheese|
|⅓ cup||Slivered black olives|
In food processor, combine ½ cup warm water, sugar and yeast; let stand for 10 minutes. With motor running, add flour, cornmeal, oil and salt, processing just until dough forms ball.
Turn out dough onto lightly floured surface; knead into smooth ball. Place in lightly greased bowl, turning to grease all over. Cover and let rise for 30 minutes.
(TOPPING): Meanwhile, in large skillet, heat oil over medium heat; cook onions, garlic, bay leaf, oregano, salt and pepper, stirring often, for 20 minutes or until onions are golden and tender. Let cool slightly; discard bay leaf.
Sprinkle 12 inch round pizza pan with cornmeal. On floured surface, roll out dough and fit into prepared pan. Spread with one-third of the provolone cheese, the onion mixture, olives, then remaining cheese.
Bake on lowest rack in 500øF oven for about 15 minutes or until crust is golden and cheese has melted. Makes 4 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living's Best Vegetables.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 2, 1999