Title: Deep-Dish Ham and Onion Pizza
Categories: Pizza
Yield: 4 Servings

--- Pizza Crust: ---
2 1/2 c All-purpose flour; up to 3
-cups
1 pk RapidRise Yeast
1 ts Rosemary; crushed
1/2 ts Salt
1 c Warm water; 120 - 130¡F
2 tb Extra virgin olive oil
1 Egg
--- Pizza Topping: ---
1 lb Onions; thinly sliced
1 tb Extra virgin olive oil
3/4 c Pizza sauce
1/2 c Mozzarella cheese; shredded
1 c Provolone cheese; shredded

Make the crust: In large bowl, combine 1 cup flour, undissolved yeast,
rosemary and salt. Stir in water and 2 tablespoons olive oil. Stir in egg
and enough remaining flour to make a stiff batter. Cover; let rest while
preparing pizza topping.

Prepare topping: In large skillet, cook and stir onions in 1 tablespoon
olive oil over medium heat 5 minutes. Add ham, cook and stir 5 to 10
minutes or until onions are tender. Allow to cool slightly.

Preheat oven to 400¡F.

With lightly oiled hands, spread batter on bottom and 1 inch up sides of
greased 13X9-inch baking pan. Spread pizza sauce over batter; sprinkle with
cheeses. Top evenly with onion mixture. Cover; let rise in warm, draft-free
place until slightly risen, about 20 minutes.

Bake for 25 to 30 minutes or until done. Serve hot.

Per serving: 619 Calories; 25g Fat (36% calories from fat); 23g Protein;
77g Carbohydrate; 77mg Cholesterol; 891mg Sodium

Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West on Feb 5,
1998