Recipe - Onion Pizza

Pizza Dough
Vegetable Oil
Cornmeal
3 md Onions; cut or sliced up thinly
One fourth (up to)
One half cup Oil
2 Eggs; lightly beaten
1 cn Mushroom soup; or
1 pack Dry mushroom soup mixed
with:
One half cup Milk
1 cup Shredded cheddar or
mozarella cheese

OPTIONAL TOPPINGS
Sliced red and/or green
pepper
Black olives
Parmesan cheese
Sun dried tomatoes
Choppped basil or parsley

From: Heather Chalmers HCHALMER@flemingc.on.ca

Date: Thu, 1 Aug 1996 18:51:39 0400 (EDT)
Preheat the oven to 400.

1. Oil the pizza pan. Spoon on the cornmeal and shake it around the pan.
Remove any excess. This serves as a wonderful, crunchy coating. Roll out
the pizza dough and place it in the pan. Set aside.

2. Saute the onions in the oil at a very low temperature until carmelized.
Do this as slowly as you can but watch near the end of the cooking time
because they may burn. This slow cooking seems to be the secret.

3. When the onions have cooked, add the eggs and continue to stir until
the eggs have cooked.

4. Add the mushroom soup and the cheese. Mix until the cheese has melted.

5. Spoon this mixture onto the pizza dough. Add any or all of the
toppings. Bake until the filling is bubbly and the pizza dough has cooked
Perhaps 20 minutes (Sorry I do this by sight, not time).

Note This recipe is forgiving and seems to allow for many substitutions
except for the onions.

JEWISHFOOD digest 292

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.