Categories: appetizers, pizza
Ingredients
- 2 tsp cornmeal
- 2 pkgs (1/4 oz each) active dry yeast
- 2 c warm water
- 5 to 6 c all-purpose flour
- 4 tsp plus 1 Tbsp olive or vegetable oil, divided
- 1 tsp salt
- 2 medium sweet onions, thinly sliced
- 8 large garlic cloves, halved
- 6 to 8 plum tomatoes, cut lengthwise into 8ths and seeded
- 2 Tbsp dried oregano
- 2 Tbsp dried parsley flakes
- pepper to taste
- 1 1/2 c (6 oz) shredded mozzarella cheese
- 1/4 c grated Romano cheese
Directions
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Sprinkle cornmeal evenly over two greased 14 in pizza pans; set aside
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In a bowl, dissolve yeast in water; add 4 1/2 c flour, 4 tsp oil and salt; beat until smooth
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Add enough remaining flour to form a soft dough
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Turn onto a floured surface, knead until smooth and elastic (6-8 min)
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Place in a greased bowl, turn once to grease top
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Cover and let rise in a warm place until doubled, about 1 hr
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Punch dough down; divide in half
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Press each portion into prepared pans
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Prick dough with fork
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Bake at 450 for 4-5 min
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Broil onions and garlic in batches 3-4 in from the heat source until softened and light brown
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Broil tomato slices for 2 min on each side
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Finely chop garlic
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Arrange onions, garlic and tomatoes over crusts
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Sprinkle with oregano, parsley, pepper and cheeses
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Drizzle with remaining oil
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Bake at 450 for 8-9 minutes or until cheese is melted