Caramelized Vegetable Pizza

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Caramelized Vegetable Pizza
Categories: main dish
Yield: 16 servings

TOPPING
1 tb olive oil
1 tb balsamic vinegar
1 tb finely chopped garlic
1 ts dried rosemary leaves;
-crushed
1/2 ts salt
3 sm yellow onions; cut in
-1/2-inch wedg
1 lg red bell pepper; cut
-1/4-inch strips
4 sm plum tomatoes; lengthwise
-quarters
1 c shredded Provolone cheese

CRUST
3 c all-purpose flour (3 to 3
-1/2 cups)
1 pk Fleischmann's® Rapid Rise
-Yeast
1 ts salt
3/4 ts medium-grind black pepper
1 c very warm water (120º to
-130ºF)
1 tb olive oil

To make topping: In large bowl, combine oil, vinegar, garlic, rosemary and
salt; add onions and bell pepper, tossing to coat. Arrange in single layer
on foil-lined 15 × 10-inch baking pan; roast at 425ºF for 20 to 25 minutes
or until onions are tender, stirring occasionally. Set aside.

To make crust: In large bowl, combine 1 1/2 cups flour, undissolved yeast,
salt and pepper. Stir in water and oil. Stir in enough remaining flour to
make soft dough. Knead on lightly floured surface until smooth and elastic,
about 4 to 6 minutes. Cover; let rest 10 minutes.

To make pizza: Roll or press dough to fit bottom and up sides of greased 15
× 10-inch pan; top evenly with caramelized vegetables. Sprinkle with
cheese. Bake at 425ºF on bottom rack for 20 to 25 minutes or until cheese
is melted and crust is golden brown. Cut into 16 appetizer-size portions;
serve warm.

Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"1 (15 × 10-inch) pizza"
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Per Serving (excluding unknown items): 145 Calories; 4g Fat (26.3% calories
from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 276mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 0 0 26351 3152 0 0 0 0 1198 0 0 14 26366 0 20007 3728 0

Preparation Time: 0:00

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