| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | 16 oz. box hot roll mix | |
| 1 1/3 | c | Very warm water |
| 1/4 | c | All purpose flour |
| Cooking spray | ||
| 2 1/2 | ts | Olive oil; divided |
| 6 | c | Vertically sliced Vidalia or other sweet onions; (about 1.5 lbs.) |
| 1 1/2 | c | (6 ozs.) grated Jarlsberg or Swiss cheese (we like the Jarlsberg a bit more) |
| 1/2 | c | (2 ozs.) grated Asiago or Parmesan cheese (can't remember seeing Asiago anywhere around here; so I can only attest to the Parm) |
INSTRUCTIONS
from Cooking Light Magazine I have to be honest here, we have never tried the crust - we have always used the Boboli crusts - thick or thin - both are good. 1. Combine contents of roll mix and enclosed yeast packet in a large bowl; stir well. Add very warm water; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic - about 5 minutes. Add 1/4c flour, one tablespoon at a time as needed, to prevent dough from sticking to hands. Cover and let rest 5 minutes. 2. Divide dough in half. Roll each half of dough into a 12" circle on a lightly floured surface. Place each circle of dough on a 12" pizza pan coated with cooking spray; pierce several times with a fork. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy. Brush 1/2tsp oil over each crust. 3. Preheat oven to 450. 4. Heat remaining 1&1/2tsp oil in a large Dutch oven over medium heat. Add onion, and saut 20 minutes or until golden brown. 5. Sprinkle 3/4c Jarlsberg cheese over each crust. Divide the caramelized onion evenly between each pizza; sprinkle each with 1/4c Parmesan cheese. Bake at 450 for 15 minutes or until lightly browned. Slice and serve. Posted to TNT Recipes Digest by "B. Linnell" <linnells@bigfoot.com> on 2 Ma, r 1998
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