| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pizza | 4 | Servings | |
INGREDIENTS
| Pizza Crust: – | ||
| 2 1/2 | c | All-purpose flour, up to 3 |
| cups | ||
| 1 | RapidRise Yeast | |
| 1 | t | Rosemary, crushed |
| 1/2 | t | Salt |
| 1 | c | Warm water, 120 – 130°F |
| 2 | T | Extra virgin olive oil |
| 1 | Egg | |
| Pizza Topping: – | ||
| 1 | lb | Onions, thinly sliced |
| 1 | T | Extra virgin olive oil |
| 3/4 | c | Pizza sauce |
| 1/2 | c | Mozzarella cheese, shredded |
| 1 | c | Provolone cheese, shredded |
INSTRUCTIONS
Make the crust: In large bowl, combine 1 cup flour, undissolved yeast, rosemary and salt. Stir in water and 2 tablespoons olive oil. Stir in egg and enough remaining flour to make a stiff batter. Cover; let rest while preparing pizza topping. Prepare topping: In large skillet, cook and stir onions in 1 tablespoon olive oil over medium heat 5 minutes. Add ham, cook and stir 5 to 10 minutes or until onions are tender. Allow to cool slightly. Preheat oven to 400°F. With lightly oiled hands, spread batter on bottom and 1 inch up sides of greased 13X9-inch baking pan. Spread pizza sauce over batter; sprinkle with cheeses. Top evenly with onion mixture. Cover; let rise in warm, draft-free place until slightly risen, about 20 minutes. Bake for 25 to 30 minutes or until done. Serve hot. Per serving: 619 Calories; 25g Fat (36% calories from fat); 23g Protein; 77g Carbohydrate; 77mg Cholesterol; 891mg Sodium Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 537
Calories From Fat: 131
Total Fat: 15.1g
Cholesterol: 79.8mg
Sodium: 1002.4mg
Potassium: 526.4mg
Carbohydrates: 76.3g
Fiber: 4.1g
Sugar: 5.4g
Protein: 24.1g