| 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
A Message from our Provider:
“Jesus: the most exciting person in the universe”