| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads, Italian | 1 | Servings | |
INGREDIENTS
| 1 | tb | Dry yeast |
| 1 | c | Warm water |
| 4 | c | Wholewheat flour |
| 6 | tb | Olive oil |
| 1 | ts | Salt |
| 1 | lb | Bermuda onions, thinly sliced |
| Freshly ground black pepper | ||
| Cornmeal |
INSTRUCTIONS
Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some of the remaining flour on a board & knead in the remaining flour until the dough is smooth & elastic. Place in an oiled bowl, cover & let rise till doubled. Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth. Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15 inch pizza pan dusted with cornmeal. Let rise till doubled. Heat remaining olive oil in a frying pan & gently cook the onion for 8 to 10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake at 425F for 30 minutes. Paolo Gavin, "Italian Vegetarian Cooking" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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