Vidalia 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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For me, pizza is a staple of life. I worked at a pizza restaurant after college, and I've been trying ever since to re-create the wonderful pizza crust we served. This version, which my family loves, comes pretty close. -Herman Temple, Shawnee, Kansas Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon sugar |
1-1/2 cups warm water (110° to 115°) |
3 tablespoons olive oil, divided |
1/2 teaspoon salt |
4-1/3 cups king arthur unbleached all-purpose flour |
2 cans (15 ounces each) pizza sauce, divided |
2 large vidalia or other sweet onions, thinly sliced |
4 medium tomatoes, thinly sliced |
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons oil, salt and enough flour to form a soft dough. 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 and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Press dough onto the bottom and 1 in. up the sides of two greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each. Bake at 450° for 5 minutes.
3. Meanwhile, in a skillet, saute onions in remaining oil until tender.
4. Arrange tomato slices over pizzas. Combine cheeses; sprinkle over tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese is melted. Warm remaining pizza sauce; serve with pizza. Yield: 2 pizzas (8 slices each).
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