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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Mary Lou Wayman of Salt Lake City, Utah tops these savory appetizers with tomatoes, onion and Parmesan cheese. Ingredients:
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon sugar |
3 teaspoons active dry yeast |
1 cup warm water (110° to 115°) |
1 tablespoon olive oil |
topping: |
1 tablespoon olive oil |
2 tablespoons grated parmesan cheese |
1 tablespoon minced fresh rosemary |
2 garlic cloves, minced |
1/4 teaspoon salt |
1 small red onion, thinly sliced and separated into rings |
3 to 4 medium plum tomatoes, thinly sliced |
Directions:
1. In a large bowl, combine 2-1/2 cups flour, salt and sugar. Dissolve yeast in water; stir in oil. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes.
3. Punch the dough down. On a lightly floured surface, roll dough into a 12-in. circle. Place on a greased 12-in. pizza pan. Brush with oil. Combine the Parmesan cheese, rosemary, garlic and salt; sprinkle over dough. Arrange onion rings and tomatoes over top, pressing down lightly.
4. Bake at 400° for 15-20 minutes or until crust is golden brown. Cut into wedges. Yield: 10 servings.
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