Servings: 16
Yield: 1 (15 × 10-inch) pizza
Categories: Appetizer/Snack, Fleischmann's Yeast, Pizza
TOPPING
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
3 small yellow onions, cut in 1/2-inch wedges
1 large red bell pepper, cut 1/4-inch strips
4 small plum tomatoes, lengthwise quarters
1 cup shredded Provolone cheese
CRUST
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 teaspoon medium-grind black pepper
1 cup very warm water (120º to 130ºF)
1 tablespoon olive oil
1. To make topping: In large bowl, combine oil, vinegar, garlic, rosemary and salt; add onions and bell pepper, tossing to coat. Arrange in single layer on foil-lined 15 × 10-inch baking pan; roast at 425ºF for 20 to 25 minutes or until onions are tender, stirring occasionally. Set aside.
2. To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast, salt and pepper. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
3. To make pizza: Roll or press dough to fit bottom and up sides of greased 15 × 10-inch pan; top evenly with caramelized vegetables. Sprinkle with cheese. Bake at 425ºF on bottom rack for 20 to 25 minutes or until cheese is melted and crust is golden brown. Cut into 16 appetizer-size portions; serve warm.
Yield: 1 (15 × 10-inch) pizza
Categories: Appetizer/Snack, Fleischmann's Yeast, Pizza
TOPPING
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
3 small yellow onions, cut in 1/2-inch wedges
1 large red bell pepper, cut 1/4-inch strips
4 small plum tomatoes, lengthwise quarters
1 cup shredded Provolone cheese
CRUST
3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 teaspoon medium-grind black pepper
1 cup very warm water (120º to 130ºF)
1 tablespoon olive oil
1. To make topping: In large bowl, combine oil, vinegar, garlic, rosemary and salt; add onions and bell pepper, tossing to coat. Arrange in single layer on foil-lined 15 × 10-inch baking pan; roast at 425ºF for 20 to 25 minutes or until onions are tender, stirring occasionally. Set aside.
2. To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast, salt and pepper. Stir in water and oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
3. To make pizza: Roll or press dough to fit bottom and up sides of greased 15 × 10-inch pan; top evenly with caramelized vegetables. Sprinkle with cheese. Bake at 425ºF on bottom rack for 20 to 25 minutes or until cheese is melted and crust is golden brown. Cut into 16 appetizer-size portions; serve warm.
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