Servings: 12
Yield: 1 (13 × 9-inch) pizza
Notes: Dough can be prepared in all-size bread machines.
TOPPING
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
2 small yellow onions, cut into 1/2-inch wedges
1 red bell pepper, cut into 1/4-inch strips
OR
2 small plum tomatoes, cut into quarters
2/3 cup shredded Provolone cheese
CRUST
3/4 cup water (70º to 80ºF)
1 tablespoon olive oil
3/4 teaspoon salt
2 1/3 cups all-purpose flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 teaspoon medium-grind black pepper
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 on bottom rack for 20 to 25 minutes or until onions are tender, stirring occasionally. Set aside.
2. To make crust: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
3. To make pizza: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll or press dough to fit bottom and 1/2 inch up sides of greased 13 × 9-inch pan; top evenly with caramelized vegetables. Sprinkle with cheese. Bake at 425(F on bottom rack for 20 to 25 minutes or until cheese is melted and crust is golden brown. Cut into 12 appetizer-size portions; serve warm.
Yield: 1 (13 × 9-inch) pizza
Notes: Dough can be prepared in all-size bread machines.
TOPPING
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped garlic
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
2 small yellow onions, cut into 1/2-inch wedges
1 red bell pepper, cut into 1/4-inch strips
OR
2 small plum tomatoes, cut into quarters
2/3 cup shredded Provolone cheese
CRUST
3/4 cup water (70º to 80ºF)
1 tablespoon olive oil
3/4 teaspoon salt
2 1/3 cups all-purpose flour
1 1/2 teaspoons Fleischmann's® Bread Machine Yeast
1/2 teaspoon medium-grind black pepper
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 on bottom rack for 20 to 25 minutes or until onions are tender, stirring occasionally. Set aside.
2. To make crust: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
3. To make pizza: When cycle is complete, remove dough to floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll or press dough to fit bottom and 1/2 inch up sides of greased 13 × 9-inch pan; top evenly with caramelized vegetables. Sprinkle with cheese. Bake at 425(F on bottom rack for 20 to 25 minutes or until cheese is melted and crust is golden brown. Cut into 12 appetizer-size portions; serve warm.
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