1 ts Granulated sugar
1 ts Active dry yeast
1 c All-purpose flour
2 tb Corn meal
1 tb Olive oil
1/2 ts Salt
Topping:
4 ts Olive oil
6 c Onions; sliced
4 cl Garlic; slivered
1 Bay leaf
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Pepper
1 1/2 c Sharp Provolone; shredded
1/3 c Black olives; slivered
Combine 1/2 cup warm water, sugar and yeast in a food processor and
let stand for 10 minutes. With motor running, add flour, corn meal,
oil and salt, processing just until dough forms ball.
Turn out dough onto lightly floured surface; knead into smooth
ball. Place in lightly greased bowl, turning to grease all over.
Cover and let rise for 30 minutes.
Meanwhile heat oil in a large skillet over medium heat; cook
onions, garlic, bay leaf, oregano, salt and pepper, stirring
often, for 20 minutes or until onions are golden and tender. Let
cool slightly; discard bay leaf.
Sprinkle 12 inch round pizza pan with corn meal. On floured
surface, roll out dough and fit into prepared pan. Spread with
one-third of the provolone cheese, the onion mixture, olives, then
remaining cheese.
Bake on lowest rack in 500 F oven for about 15 minutes or until crust is
golden and cheese has melted.
