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    Butter Crusted Pan Pizza

    Pizza Dough
    1 package (1/4 ounce) active dry yeast
    1/2 cup warm water (105 to 115 degrees)
    1/2 cup Land O Lakes Butter, melted, cooled
    3 to 3 1/2 cups all-purpose flour
    1/4 cup freshly grated Parmesan cheese
    2 teaspoons salt
    3 eggs

    Topping
    1/4 cup Land O Lakes Butter
    3 cups thinly sliced onions
    1 teaspoon minced fresh garlic
    8 medium Roma (Italian) tomatoes, sliced 1/8 inch thick
    1 teaspoon dried basil leaves
    1/2 teaspoon coarsely ground pepper
    1/2 cup freshly grated Parmesan cheese


    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 doughonto 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 F.

    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.

    Makes 2 pizzas

    This recipe created by Land O'Lakes.

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