INGREDIENTS

INSTRUCTIONS

1995    
Make your favorite pizza dough.  While dough is resting, slice and
saute VERY slowly in olive oil a large quantity of thinly sliced  white
onions. (How many onions? Let your conscience be your guide --  you
can't have too many onions, in my opinion.) Cook the onions,  stirring
occasionally, until they are golden, and almost reduced to a  pulp. Set
aside to cool, while you roll out the dough.  Form the pizza, and let
rise for a half hour of so.  Using your  fingers, make dents in the
dough. Now drizzle the dough with olive  oil. Sprinkle all over with
rosemary (fresh if possible), and layer  the cooled onions over the
dough.  Now, cover the onions with a good-sized layer of freshly grated
Parmesan or Romano cheese. Bake as usual.  This makes a wonderful snack
with drinks, or we like it as a meal  with a good salad of mixed
greens.  Kathy in Bryan, TX  Posted to FIDO Cooking echo by Kathy Pitts
from Dec 1, 1994 - Jul 31,  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip

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