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Pizza ala Roasted Summer Onions and Zucchini
From Dorothy McNett's recipes at www.dorothymcnett.com. While the Pizza Dough is rising, roast the vegetables. Then simply put it together and bake on a perforated pizza pan.
1 recipe for Pizza Dough
1-2 summer sweet onions (Vidalia, Walla Walla, etc.)
1 teaspoon olive oil
sprinkles of salt and pepper
1-2 teaspoons flour, if needed, for working the dough into shape
1 teaspoon olive oil
1-2 teaspoons good quality prepared mustard
about 1 cup grated cheese, such as cheddar, gouda, fontina...
1-2 small tomatoes, diced
sprinkles of sea salt
freshly ground peppercorns
herbs, fresh or dried, as desired
Follow the recipe for Pizza Dough and while it is rising (takes about 1 hour) roast the onions and zucchini. Preheat oven to 375 degrees. Peel and then slice the onions crosswise about 1/2 inch thick. Slice the zucchini lengthwise into strips about 1/4 inch thick, and then cut in half to make pieces about 2 inches in size. Place onions and zucchini on a silicone lined baking sheet with sides. Brush with a little bit of olive oil and sprinkle with salt and pepper. Place in hot oven, bake about 40-45 minutes or until they are nicely browned and tender. Set aside.
Preheat oven to 450 degrees. When the dough has had about 1 hour rising time and has doubled in bulk, punch it down with your fist and shape into a ball, sprinkling with just a little bit of flour if it is sticky. With your hands, dusted with flour, gently pat the dough out into a circle about 12-14 inches in size, and fit it onto a pizza pan, perforated preferred but a flat one will work also. (Or use 1-2 baking sheets and make 2 smaller pizzas if you do not have a pizza pan.) Gently brush the crust with a bit of olive oil. Brush the mustard over the crust. Sprinkle with the grated cheese. Arrange the roasted onion and zucchini slices over the cheese, and sprinkle with the diced tomatoes, salt, pepper and herbs. Bake 15-20 minutes, or until nicely browned. Remove from pan onto a wooden cutting board. (a pizza peel works great) Slice and serve.
Recipe created 2012-07-16.
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