| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Onions |
8 |
Servings |
INGREDIENTS
| 1 |
|
Egg white |
| 1 |
pk |
Dry yeast |
| 1 |
ts |
Sugar |
| 1 1/2 |
ts |
Salt |
| 3 |
c |
Unsifted flour; (3 to 3 1/4) |
| 1 |
tb |
Oil |
| 1 |
c |
Lukewarm water |
| 6 |
sl |
Bacon |
| 2 |
md |
Onions; sliced |
| 1/2 |
ts |
Salt |
|
|
Pepper |
| 1 |
|
Egg yolk |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Mix yeast and sugar in water, let set until foamy. Beat egg white, add
yeast mixture, 1 1/2 teaspoons salt and oil. Mix in flour to make a stiff
dough, knead. Place dough in greased bowl and turn to grease top, let rise
1/2 hour.
In the meantime prepare topping. Cut bacon into small pieces, fry until fat
is translucent. Add onions and fry until limp. Sprinkle with salt and
pepper and remove from heat.
Punch down dough and press into a lightly greased 12 inch pizza pan.
Sprinkle onions and bacon on top. Bake in a 400 degree oven 20 minutes.
Blend egg yolk and sour cream. Pour over onions and bacon, bake 10-15
minutes or until golden and sour cream is set. Serve warm. Serves 8.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”