Butter Crusted Pan Pizza
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
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O Lakes Butter.