Recipe - Vidalia Onion Pie

1 16 oz. box hot roll mix
1 1/3 cup Very warm water
One fourth cup All purpose flour
Cooking spray
2 One half teaspoon Olive oil; divided
6 cup Vertically cut or sliced up Vidalia or
other sweet onions; (about
1.5 lbs.)
1 One half cup (6 ozs.) grated Jarlsberg or
Swiss cheese (we like the
Jarlsberg a bit more)
One half cup (2 ozs.) grated Asiago or
Parmesan cheese (can't
remember seeing Asiago
anywhere around here; so I
can only attest to the
Parm)

from Cooking Light Magazine I have to be honest here, we have never tried
the crust we have always used the Boboli crusts thick or thin both
are good.

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 1/4c
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" circle on a
lightly floured surface. Place each circle of dough on a 12" 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 1/2tsp oil over each crust.

3. Preheat oven to 450.

4. Heat remaining 1&1/2tsp oil in a large Dutch oven over medium heat. Add
onion, and saut 20 minutes or until golden brown.

5. Sprinkle 3/4c Jarlsberg cheese over each crust. Divide the caramelized
onion evenly between each pizza; sprinkle each with 1/4c Parmesan cheese.
Bake at 450 for 15 minutes or until lightly browned. Slice and serve.

Posted to TNT Recipes Digest by "B. Linnell" linnells@bigfoot.com on 2
Ma, r 1998