posted by Sue Freeman 06-26-98 8:22 AM
Pizza Dough
Recipe By : Cooking Light, March 1995, page 82
Serving Size : 6 Preparation Time :0:06
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
2/3 cup warm water -- 105 to 115 degrees
2 cups all-purpose flour -- divided
1 tablespoon cornmeal
1 tablespoon olive oil
1/2 teaspoon salt
Vegetable cooking spray
Dissolve yeast in water in a large bowl, and let stand 5 minutes. Stir in 1-3/4 cups flour, cornmeal, oil, and salt to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the
remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning dough to coat top.
Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
Punch dough down, and roll into a 15-inch circle on a lightly floured surface.
Place dough on a 15-inch pizza pan or baking sheet coated with cooking spray.
Top and bake according to recipe directions. Yield: 1 (15- inch) pizza crust.
Onion Pizza
Source: Southern Living
4 med. Onions (1.5 lb)
1 1/2 tsp. Salt
1/2 tsp. Pepper
Dash of saffron*
1 tbl. Chopped fresh parsley
1 tbl. Chopped fresh chives
1 tbl. Chopped fresh thyme
1 tsp. Butter or margarine
1 tsp. Olive oil
1 tsp minced garlic
2 cups mozzerella cheese
Cut onions into 1/4-inch-thick slices, and separate into rings. Combine onions, salt, and next 5 ingredients, tossing to coat.
Melt butter in a large heavy skillet over medium heat; add olive oil and onions, and cook, stirring constantly, 25 minutes or until onions are tender and lightly browned.
Bake the pizza crust as directed. Spread half the cheese on the bottom of the shell, spread with carmelized onions,
and then top with rest of mozzerella cheese. Bake at 400 degrees til cheese melts.
Yield: 4 to 6 servings.
*A dash of turmeric may be substituted for saffron.