| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pizza |
4 |
Servings |
INGREDIENTS
|
|
— Pizza Crust: — |
| 2 1/2 |
c |
All-purpose flour; up to 3 cups |
| 1 |
pk |
RapidRise Yeast |
| 1 |
ts |
Rosemary; crushed |
| 1/2 |
ts |
Salt |
| 1 |
c |
Warm water; 120 – 130¡F |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
|
Egg – Pizza Topping: — |
| 1 |
lb |
Onions; thinly sliced |
| 1 |
tb |
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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