| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
16 oz. box hot roll mix |
| 1 1/3 |
c |
Very warm water |
| 1/4 |
c |
All purpose flour |
|
|
Cooking spray |
| 2 1/2 |
ts |
Olive oil; divided |
| 6 |
c |
Vertically sliced Vidalia or other sweet onions; (about 1.5 lbs.) |
| 1 1/2 |
c |
(6 ozs.) grated Jarlsberg or Swiss cheese (we like the Jarlsberg a bit more) |
| 1/2 |
c |
(2 ozs.) grated Asiago or Parmesan cheese (can't remember seeing Asiago anywhere around here; so I can only attest to the Parm) |
INSTRUCTIONS
from Cooking Light Magazine I have to be honest here, we have never tried
the crust - we have always used the Boboli crusts - thick or thin - both
are good.
1. Combine contents of roll mix and enclosed yeast packet in a large bowl;
stir well. Add very warm water; stir well. Turn dough out onto a lightly
floured surface. Knead until smooth and elastic - about 5 minutes. Add 1/4c
flour, one tablespoon at a time as needed, to prevent dough from sticking
to hands. Cover and let rest 5 minutes.
2. Divide dough in half. Roll each half of dough into a 12" circle on a
lightly floured surface. Place each circle of dough on a 12" pizza pan
coated with cooking spray; pierce several times with a fork. Cover and let
rise in a warm place (85 degrees), free from drafts, 15 minutes or until
puffy. Brush 1/2tsp oil over each crust.
3. Preheat oven to 450.
4. Heat remaining 1&1/2tsp oil in a large Dutch oven over medium heat. Add
onion, and saut 20 minutes or until golden brown.
5. Sprinkle 3/4c Jarlsberg cheese over each crust. Divide the caramelized
onion evenly between each pizza; sprinkle each with 1/4c Parmesan cheese.
Bake at 450 for 15 minutes or until lightly browned. Slice and serve.
Posted to TNT Recipes Digest by "B. Linnell" <linnells@bigfoot.com> on 2
Ma, r 1998
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