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Ingredients Jump to Instructions ↓

  1. 1 Active dry yeast - (1/4 oz)

  2. 1/2 cup 118ml Warm water - (105 to 115 degrees)

  3. 1/2 cup 99g / 3 1/2oz Land O Lakes Butter - melted, cooled

  4. 3 cups 187g / 6.6oz All-purpose flour - (to 3 1/2 cups)

  5. 1/4 cup 36g / 1 1/3oz Freshly-grated Parmesan cheese

  6. 2 teaspoons 10ml Salt

  7. 3 Eggs Topping

  8. 1/4 cup 49g / 1.7oz Land O Lakes Butter

  9. 3 cups 187g / 6.6oz Thinly-sliced onions

  10. 1 teaspoon 5ml Minced fresh garlic

  11. 8 teaspoons 40ml Roma (Italian) tomatoes - sliced

  12. 1/8" thick (medium)

  13. 1 teaspoon 5ml Dried basil leaves

  14. 1/2 teaspoon 2 1/2ml Coarsely-ground black pepper

  15. 1/2 cup 73g / 2.6oz Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For pizza dough, in large mixer bowl dissolve yeast in warm water. Add 1/2 cup cooled butter, 2 cups flour, 1/4 cup Parmesan cheese, salt and eggs. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turn greased side up. Cover. Let rise in warm place until double in size, about 1 hour. Dough is ready if indentation remains when touched. Punch down dough, divide in half. Let stand 10 minutes. Heat oven to 400 degrees. For topping, in 10-inch skillet melt 1/4 cup butter until sizzling. Add onions and garlic. Cook over medium heat, stirring occasionally, until onions are tender, 6 to 8 minutes. Set aside. Pat one half of dough on bottom of greased 12-inch pizza pan. Repeat for remaining dough. Divide sauteed onions between pizzas. On each pizza arrange half of tomato slices. Sprinkle each with 1/2 teaspoon basil leaves, 1/4 teaspoon coarsely ground pepper and 1/4 cup Parmesan cheese. Bake for 16 to 22 minutes or until golden brown. This recipe yields 2 pizzas.

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