| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Appetizers, Snacks | 4 | Servings |
INGREDIENTS
| 1 | ts | Granulated sugar |
| 1 | ts | Active dry yeast |
| 1 | c | (approx.) all-purpose flour |
| 2 | tb | (approx.) cornmeal |
| 1 | tb | Olive oil |
| 1/2 | ts | Salt |
| 4 | ts | Olive oil |
| 6 | c | Sliced onions (about 5 lge) |
| 4 | cl | Garlic, slivered |
| 1 | Bay leaf | |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Each salt and pepper |
| 1 1/2 | c | Shredded sharp provolone cheese |
| 1/3 | c | Slivered black olives |
INSTRUCTIONS
TOPPING In food processor, combine 1/2 cup warm water, sugar and yeast; let stand for 10 minutes. With motor running, add flour, cornmeal, oil and salt, processing just until dough forms ball. Turn out dough onto lightly floured surface; knead into smooth ball. Place in lightly greased bowl, turning to grease all over. Cover and let rise for 30 minutes. (TOPPING): Meanwhile, in large skillet, heat oil over medium heat; cook onions, garlic, bay leaf, oregano, salt and pepper, stirring often, for 20 minutes or until onions are golden and tender. Let cool slightly; discard bay leaf. Sprinkle 12 inch round pizza pan with cornmeal. On floured surface, roll out dough and fit into prepared pan. Spread with one-third of the provolone cheese, the onion mixture, olives, then remaining cheese. Bake on lowest rack in 500°F oven for about 15 minutes or until crust is golden and cheese has melted. Makes 4 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living's Best Vegetables. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2, 1999
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