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Add a photoServings: 8
Ingredients
- 1 Tbsp. instant dry yeast
- 1 c. hot water
- 2 c. whole wheat flour
- 2 c. unbleached bread flour
- 6 Tbsp. extra virgin olive oil
- 1 tsp. salt
- 1 lb Vidalia onions, thinly sliced
- freshly grnd black pepper
- cornmeal
Directions
- Combine both flours together thoroughly. You may optionally use entirely bread flour (4 c.) eliminating the whole wheat flour.
- Stir yeast into hot water in a large mixing bowl. Let stand for 10 min. Stir in 2 c. flour and beat till mix is sticky.
- Turn dough out onto a lightly floured surface and knead in remaining flour till the dough is smooth and elastic.
- Place in an oiled bowl, cover and allow to rise till doubled in bulk.
- Punch down, pour over 4 tb extra virgin olive oil and add in salt. Knead once more, till smooth.
- Roll into a circle 10 to 12 inches in diameter.
- Place on a well oiled 15 inch pizza pan dusted with cornmeal.
- Let rise until nearly doubled.
- Heat remaining extra virgin olive oil in a frying pan and gently saute/fry the onion for 8 to 10 min.
- Spread onions over dough (allow them to cold slightly first) and sprinkle with pepper.
- Bake at 425
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 335 | |
| Calories from Fat 100 | 30% |
| Total Fat 11.36g | 14% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 243mg | 7% |
| Total Carbs 50.78g | 14% |
| Dietary Fiber 5.2g | 17% |
| Sugars 2.62g | 2% |
| Protein 9.17g | 15% |
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