Yield: 1 Servings
|1 \N||16 oz. box hot roll mix|
|1⅓ cup||Very warm water|
|¼ cup||All purpose flour|
|\N \N||Cooking spray|
|2½ teaspoon||Olive oil; divided|
|6 cups||Vertically sliced Vidalia or other sweet onions; (about 1.5 lbs.)|
|1½ cup||(6 ozs.) grated Jarlsberg or Swiss cheese (we like the Jarlsberg a bit more)|
|½ cup||(2 ozs.) grated Asiago or Parmesan cheese (can't remember seeing Asiago anywhere around here; so I can only attest to the Parm)|
from Cooking Light Magazine I have to be honest here, we have never tried the crust - we have always used the Boboli crusts - thick or thin - both are good.
1. Combine contents of roll mix and enclosed yeast packet in a large bowl; stir well. Add very warm water; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic - about 5 minutes. Add 1/4c flour, one tablespoon at a time as needed, to prevent dough from sticking to hands. Cover and let rest 5 minutes.
2. Divide dough in half. Roll each half of dough into a 12" circle on a lightly floured surface. Place each circle of dough on a 12" pizza pan coated with cooking spray; pierce several times with a fork. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy. Brush 1/2tsp oil over each crust.
3. Preheat oven to 450.
4. Heat remaining 1&1/2tsp oil in a large Dutch oven over medium heat. Add onion, and saut 20 minutes or until golden brown.
5. Sprinkle 3/4c Jarlsberg cheese over each crust. Divide the caramelized onion evenly between each pizza; sprinkle each with 1/4c Parmesan cheese.
Bake at 450 for 15 minutes or until lightly browned. Slice and serve.
Posted to TNT Recipes Digest by "B. Linnell" <linnells@...> on 2 Ma, r 1998