Vidalia Onion Tomato Pizza

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Vidalia Onion Tomato Pizza

 

1 package (1/4 oz) active dry yeast

1/2 tsp sugar

1 1/2 cups warm water (110 to 115 degrees)

3 Tbs olive oil, divided

1/2 tsp salt

4 1/3 cups flour

2 cans (15 oz each) pizza sauce, divided

2 large Vidalia or other sweet onion, thinly sliced

4 medium tomatoes, thinly sliced

2 1/2 cups (10 oz) shredded mozzarella cheese

1 1/2 cups (6 oz) shredded cheddar cheese

 

In a bowl dissolve yeast and sugar in warm water. Add 2 Tbs oil, salt

and

enough flour to form a soft dough. Turn onto a floures surface; knead

until

smooth and elastic, about 6 to 8 minutes. Place in a greased bowl,

turning

once to grease top. Cover and let rise in a warm place until doubled,

about 1

hour.

 

Punch dough down. Turn onto a lightly floured surface; divide in

half. Press

dough onto the bottom and inch up sides of two greased 14 inch pizza

pans. Spread 3/4 cup sauce over each. Bake at 450 degrees for 5

minutes.

Meanwhile, in a skillet, saute onions in remaining oil unitl tender.

 

Arrange tomato slices over pizzas. Combine cheeses; sprinkle over

tomatoes. Top with onions. Bake 10 to 15 minutes longer or until

cheese is

melted. Warm remaining pizza sauce; serve with pizza. Yield: 2 pizzas

(8

slices each)

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A morning-glory at my window satisfies me more than the metaphysics of

books.

-Walt Whitman, poet (1819-1892)