Kathy Pitts' White Pizza
Yield: 1 Pizza
Make your favorite pizza dough. While dough is resting, slice and saute VERY slowly in olive oil a large quantity of thinly sliced white onions. (How many onions? Let your conscience be your guide -- you can't have too many onions, in my opinion.) Cook the onions, stirring occasionally, until they are golden, and almost reduced to a pulp. Set aside to cool, while you roll out the dough. Form the pizza, and let rise for a half hour of so. Using your fingers, make dents in the dough. Now drizzle the dough with olive oil. Sprinkle all over with rosemary (fresh if possible), and layer the cooled onions over the dough. Now, cover the onions with a good-sized layer of freshly grated Parmesan or Romano cheese. Bake as usual. This makes a wonderful snack with drinks, or we like it as a meal with a good salad of mixed greens. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.