Onion Herb Pizza
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
sugar
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 3 | tablespoons |
olive oil
|
|
| filling | |||
| 4 | each |
onions
large, sliced |
|
| 3 | cloves |
garlic
minced |
|
| ½ | cup |
olive oil
|
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | teaspoons |
rosemary leaves
|
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 237 | ml |
water
|
|
| 15 | ml |
sugar
|
|
| 828 | ml |
all-purpose flour
|
|
| 45 | ml |
olive oil
|
|
| filling | |||
| 4 | each |
onions
large, sliced |
|
| 3 | cloves |
garlic
minced |
|
| 118 | ml |
olive oil
|
|
| 59 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
rosemary leaves
|
|
| 118 | ml |
Parmesan cheese
|
|
Directions
Proof yeast, warm water, and sugar.
Put 1 ¾ cup of flour in processor, start, add 3 tablespoons olive oil, add yeast mixture, add remaining 1 ¾ cup flour.
Continue processing to make a soft pliable dough.
Spread on oiled pan, prick well.
Sauté onions in olive oil until brown but not burned.
Add garlic.
Add vinegar, rosemary and parmesan cheese.
Spread mixture over dough.
Bake at 350℉ (180℃) for 15 minutes or until crust is browned.
