| 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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