Yield: 6 servings
|1 pack||Dry yeast|
|3 tablespoons||Olive oil|
|4||Large onions, sliced|
|3||Garlic cloves, minced|
|½ cup||Olive oil|
|¼ cup||Red wine vinegar|
|½ cup||Parmesan cheese|
Proof yeast, warm water and sugar. Put 1¾ cup of flour in processor, start, add 3 tbls olive oil, add yeast mixture, add remaining 1 ¾ cup flour. Continue processing to make a soft pliable dough. Spread on oiled pan, prick well.
Saute onions in olive oil until brown but not burned. Add garlic. Add vinegar, rosemary and parmesan cheese. Spread mixture over dough.
Bake at 350 F 15 minutes or until crust is browned.
From the recipe files of Sheila Exner - October 1991