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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 package dry yeast |
1/2 cup warm water (105° to 115°) |
2 teaspoons olive oil, divided |
1 1/3 cups all-purpose flour |
1/4 teaspoon salt |
cooking spray |
4 cups finely chopped onion |
1/2 cup sliced bottled roasted red bell peppers |
1 teaspoon minced fresh or 1/4 teaspoon dried thyme |
2 garlic cloves, minced |
1/4 cup dry white wine |
1 teaspoon cornmeal |
8 pitted oil-cured olives, halved |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process until mixture forms a ball. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.
2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in bulk.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion, and sauté 15 minutes or until golden brown. Add bell peppers, thyme, and garlic; reduce heat to medium-low and cook 5 minutes, stirring frequently. Stir in wine; simmer 5 minutes or until wine evaporates.
4. Preheat oven to 450°.
5. Punch dough down; roll dough into a 10 1/2-inch circle on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Top with onion mixture and olives. Sprinkle with cheese. Bake at 450° for 20 minutes or until crust is golden brown.
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