Topping
½ yellow onion, sliced
3 Roma tomatoes, sliced
1 tablespoon herb blend of your choice
2 tablespoons olive oil
Salt and pepper
½ cup Italian cheese blend
Olive oil to drizzle |
Dough
1package (2½ tablespoons) yeast
1 cup warm water
Pinch of sugar
1 teaspoon salt
1 tablespoon rosemary, chopped
1 tablespoon garlic, chopped
4 tablespoons butter, melted
3-3½ cups flour |
Topping
In a skillet, add oil and let it get hot and sauté the onions until translucent. Add herbs, salt, and pepper.
Dough
Combine the yeast, sugar, and water. Let stand 5-10 minutes until the yeast water starts to foam. Add melted butter. Using a wooden spoon, mix in a little of the flour at a time. (it may not take it all) Add rosemary, salt, and garlic. Mix until a ball forms and pulls away from the sides of the bowl. Knead the dough for 8-10 minutes and let rest until double in size. On a lightly floured surface, roll the dough out to fit either a 12-inch Dutch oven or an oval Dutch oven.
Assembly
Coat the Dutch oven lid with olive oil and place the dough on it. Sprinkle onion mixture over the dough and then sprinkle with cheese and drizzle with olive oil. (The lid is now the bottom and the top will be the Dutch Oven.) Bake in Dutch oven using the ring method on top and bottom with a row down the middle. Should take about 45 minutes. |
