Provençale Pizza

By Lv2Cook

Ingredients

• 1 package dry yeast
• 1/2 cup warm water (105º to 115º)
• 2 teaspoons olive oil divided
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon salt
• Cooking spray
• 4 cups finely chopped onion
• 1/2 cup sliced bottled roasted red bell peppers
• 1 teaspoon minced fresh thyme
• OR
• 1/4 teaspoon dried thyme
• 2 garlic cloves minced
• 1/4 cup dry white wine
• 1 teaspoon cornmeal
• 8 pitted oil-cured olives halved
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Details

Servings 1

Preparation

Step 1

Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Place flour and salt in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute; process until mixture forms a ball. Turn the dough out onto a lightly floured surface, and knead lightly 4 to 5 times.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, for 40 minutes or until doubled in bulk. Preheat oven to 450º.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion, and sauté 15 minutes or until golden brown. Add bell peppers, thyme, and garlic; reduce heat to medium-low and cook 5 minutes, stirring frequently. Stir in wine; simmer 5 minutes or until wine evaporates.

Punch dough down; roll dough into a 101/2-inch circle on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Top with onion mixture and olives. Sprinkle with cheese. Bake at 450º for 20 minutes or until crust is golden brown.

Serving Size: 1 wedge