Vidalia Onion Pizza

By dashy_65

Ingredients

• 1 (16-ounce) box hot roll mix
• 1-1/3 cups very warm water (120 degrees to 130 degrees degrees)
• 1/4 cup all-purpose flour
• Cooking spray
• 2-1/2 teaspoons olive oil, divided
• 6 cups vertically sliced Vidalia or other sweet onion (about 1-1/2
• pounds)
• 1-1/2 cups (6 ounces) grated Jarlsberg or Swiss cheese
• 1/2 cup (2 ounces) grated Asiago or Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Combine contents of roll mix and enclosed yeast packet in a large
bowl; stir well. Add very warm water; stir well. Turn dough out onto a
lightly floured surface. Knead until smooth and elastic (about 5
minutes); add 1/4 cup flour, one tablespoon at a time as needed, to
prevent dough from sticking to hands. Cover and let rest 5 minutes.

2. Divide dough in half. Roll each half of dough into a 12-inch circle
on a lightly floured surface. Place each circle of dough on a
(12-inch) pizza pan coated with cooking spray; pierce several times
with a fork. Cover and let rise in a warm place (85 degrees), free
from drafts, 15 minutes or until puffy. Brush 1/2 teaspoon oil over
each crust.

3. Preheat oven to 450 degrees.

4. Heat remaining 1-1/2 teaspoons oil in a large Dutch oven over
medium heat. Add onion, and saute 20 minutes or until golden brown.

5. Sprinkle 3/4 cup Jarlsberg cheese over each pizza crust. Divide the
caramelized onion evenly between each pizza; sprinkle each with 1/4
cup Asiago cheese. Bake at 450 degrees for 15 minutes or until lightly
browned. Cut each pizza into 8 wedges. Yield: 8 servings (serving
size: 2 wedges).

NUTRITIONAL INFORMATION:
CALORIES 381 (29% from fat); PROTEIN 15.9g; FAT 12.3g (sat 6g, mono
4.8g, poly 0.9g); CARB 49.9g; FIBER 3.6g; CHOL 28mg; IRON 3mg; SODIUM
563mg; CALC 317mg