1 tb dry yeast
1 c warm water
4 c wholewheat flour
6 tb olive oil
1 ts salt
1 lb bermuda onions, thinly -
-sliced
1 freshly ground black pepper
1 cornmeal
Stir yeast into warm water in a large mixing bowl. Let stand for 10
minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle
some of the remaining flour on a board & knead in the remaining flour
until the dough is smooth & elastic. Place in an oiled bowl, cover &
let rise till doubled.
Punch down, fold in 4 tb olive oil & the salt. Knead again 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 till
doubled.
Heat remaining olive oil in a frying pan & gently cook the onion for
8 to 10 minutes. Spread onions over risen dough & sprinkle with
pepper. Bake at 425F for 30 minutes.
