Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1 cup warm water (120 to 130 )

  3. 1 egg, lightly beaten

  4. 2 tablespoons olive oil

  5. 2-1/2 teaspoons dried oregano

  6. 1/2 teaspoon salt

  7. 2-1/2 cups all-purpose flour TOPPING:

  8. 1-1/2 cups thinly sliced onion

  9. 1/4 cup olive oil

  10. 1 teaspoon dried rosemary, crushed

  11. 1 teaspoon coarse salt, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the egg, oil oregano, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13-in. x 9-in. baking pan; set aside. In a large skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes. Bake at 400° for 25-30 minutes or until lightly browned. Cut into small squares. Serve warm or at room temperature. Yield: about 8 servings.


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