Vidalia Onion Pizza

[Mary Ann]

Just wanted to share this favorite with you. It's from 1996, and I made it last week using the pizza dough recipe from June 2000(instead of the hot roll mix). I have to say that is one of the best dough recipes I've ever worked with.

I haven't recalculated the nutritional values using the pizza dough, but I could if anyone would like me to. Just let me know.

CookWare(tm) from Cooking Light(r).

Vidalia Onion Pizza

SOURCE: Cooking Light YEAR: 1996 ISSUE: June PAGE: 155

INGREDIENTS FOR 8 SERVINGS:
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

INSTRUCTIONS:
You can saute the onions while the pizza crusts rise.

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

[lorilei]

Think this dough would work in a bread maker?

I like to make (even pizza dough) in mine, as I can just dump the ingredients in and forget about it for an hour or two...

[Nanci]

Loreli,

I bet it would work in a breadmaker. I make all my pizza dough in my breadmaker and have never had a problem.

The best is from a cookbook by James McNair. McNair's cookbook has a lot of California Pizza Kitchen type recipes -- it is terrific!

Here is a copy of the recipe -- enjoy!

* Exported from MasterCook *

Pizza Dough (McNair)

Recipe By :Pizza by James McNair
Serving Size : 8 Preparation Time :0:10
Categories : American Pizza


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp granulated sugar
1 c warm water -- 110 to 115 degrees
1/4 oz active dry yeast -- 1 envelope
3 1/4 c bread flour -- semolina or unbleach
1 tsp salt
1/4 c extra-virgin olive oil

Place all ingredients in Bread Maker. Select" Rise Only" and press start. When machine is finished, roll dough out into desired size and thickness using additional flour to prevent sticking. Preheat oven to 500 degrees and place pizza on stone for pizza filling.


- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 8g Total Fat; (26% calories from fat); 7g Protein; 42g Carbohydrate; 0mg Cholesterol; 269mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

[Mary Ann]

The proportions seem right, so I'm sure it would be fine in a breadmaker. My bread machine is broken http://www.cookinglight.com/bbs/frown.gif, so that's why I tried the recipe in the latest issue. It's been quite a while since I made dough by hand, and I was amazed at how quickly and easily it came together.

Before mine broke, I made dough in it all the time. In fact, I got so that even when I was making bread, I'd just put it through the dough cycle, then shape it into a loaf, and bake it in the oven. Just seemed to taste better.