Categories: appetizers, pizza

Ingredients

• 2 tsp cornmeal
• 2 pkgs (1/4 oz each) active dry yeast
• 2 c warm water
• 5 to 6 c all-purpose flour
• 4 tsp plus 1 Tbsp olive or vegetable oil, divided
• 1 tsp salt
• 2 medium sweet onions, thinly sliced
• 8 large garlic cloves, halved
• 6 to 8 plum tomatoes, cut lengthwise into 8ths and seeded
• 2 Tbsp dried oregano
• 2 Tbsp dried parsley flakes
• pepper to taste
• 1 1/2 c (6 oz) shredded mozzarella cheese
• 1/4 c grated Romano cheese

Directions

1. Sprinkle cornmeal evenly over two greased 14 in pizza pans; set aside

2. In a bowl, dissolve yeast in water; add 4 1/2 c flour, 4 tsp oil and salt; beat until smooth

3. Add enough remaining flour to form a soft dough

4. Turn onto a floured surface, knead until smooth and elastic (6-8 min)

5. Place in a greased bowl, turn once to grease top

6. Cover and let rise in a warm place until doubled, about 1 hr

7. Punch dough down; divide in half

8. Press each portion into prepared pans

9. Prick dough with fork

10. Bake at 450 for 4-5 min

11. Broil onions and garlic in batches 3-4 in from the heat source until softened and light brown

12. Broil tomato slices for 2 min on each side

13. Finely chop garlic

14. Arrange onions, garlic and tomatoes over crusts

15. Sprinkle with oregano, parsley, pepper and cheeses

16. Drizzle with remaining oil

17. Bake at 450 for 8-9 minutes or until cheese is melted

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