| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Swiss | Bread | 4 | Servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 4 | lg | Onions; diced |
| 2 | Cloves garlic; minced | |
| 1 1/2 | tb | Dijon mustard |
| 1 1/2 | c | Warm water |
| 1 | pk | Fast-rising yeast |
| 1 | tb | Honey |
| 1 | ts | Salt |
| 3 | tb | Olive oil |
| 4 | c | Unbleached all-purpose flour (approx) |
| Top with: | ||
| 1 | c | Crumbled feta cheese |
| 3 | c | Shredded havarti or swiss cheese |
| 3/4 | c | Sliced pitted kalamata olives |
| 1 | tb | Caraway seeds |
INSTRUCTIONS
SAUCE DOUGH From: hychg@inforamp.net (Harumi Yamamoto & Christopher Graham) Date: 13 Jun 1995 11:20:10 -0500 This is a pretty tasty pizza (if you like olives and onions) Sauce: Heat olive oil in heavy skillet over med-high heat. Add onions and garlic and sauted until onions are golden brown (about 10 minutes). Remove from heat. Stir in mustard. Season generously with pepper. Let stand at room temperature. Dough: Combine first four ingredients in bowl. Stir until yeast dissolves. Mix in oil. Gradually add enough flour to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if sticky, (about 8 minutes). Cover and lets stand 30 minutes. Preheat oven to 450 F. Oil 16-inch pizza pan (or 2 12-inch pans). Roll dough to fit pan and transfer to pan. Spread onion mixture over dough. Topping: Bake until cheeses melt and crusts are golden brown (about 20 minutes) Let cool 5 minutes. Cut into wedges and serve REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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