Garlic-Onion Tomato Pizza |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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You won't miss the traditional tomato sauce when you bite into a slice of this pizza - it is absolutely delicious! We like it hot or at room temperature. It makes a wonderful appetizer cut into small pieces...or you can use the same topping for bruschetta. -Tammy Thomas, Sheboygan, Wisconsin Ingredients:
2 teaspoons cornmeal |
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°) |
5 to 6 cups king arthur unbleached all-purpose flour |
4 teaspoons plus 1 tablespoon olive oil, divided |
1 teaspoon salt |
2 medium sweet onions, thinly sliced |
8 large garlic cloves, halved |
6 to 8 plum tomatoes, cut lengthwise into eighths and seeded |
2 tablespoons dried oregano |
2 tablespoons dried parsley flakes |
pepper to taste |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated romano cheese |
Directions:
1. Sprinkle cornmeal evenly over two greased 14-in. pizza pans; set aside. In a bowl, dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Press each portion into prepared pans. Prick dough with a fork. Bake at 450° for 4-5 minutes.
4. Broil onions and garlic in batches 3-4 in. from the heat until softened and lightly browned. Broil tomato slices for 2 minutes on each side. Finely chop garlic.
5. Arrange onions, garlic and tomatoes over crust. Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil. Bake at 450° for 8-9 minutes or until cheese is melted. Yield: 2 pizzas (8 slices each).
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