Butter Crusted Pan Pizza
Makes 2 pizzas

Pizza Dough
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/2 tsp ground ginger (optional)
2 tbs. flour

1/2 cup Butter, melted, cooled
3 to 3 1/2 cups all-purpose flour
1/4 cup freshly grated Parmesan cheese
2 teaspoons salt
3 eggs

Topping
1/4 cup Butter
3 cups thinly sliced onions
1 teaspoon minced fresh garlic
8 medium Roma (Italian) tomatoes, sliced 1/8 inch thick
1 teaspoon dried basil leaves
1/2 teaspoon coarsely ground pepper
1/2 cup freshly grated Parmesan cheese

For PIZZA dough, in large mixer bowl dissolve yeast, ginger, 2 tablespoon flour in warm water unti it dissolves and becomes spongy and bubbly.

Add 1/2 cup cooled butter, 2 cups flour, 1/4 cup
Parmesan cheese, salt and eggs. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and
elastic, 3 to 5 minutes. Adding flour as needed, don't add to much, it should be a soft dough.

Place in greased bowl, turn greased side up. Cover. Let rise in warm place until double in size, about 1 hour. Dough is ready if indentation remains when touched. Punch down dough, divide in half. Let stand 10 minutes.

Heat oven to 400 F.

For TOPPING, in 10-inch skillet melt 1/4 cup butter until sizzling. Add onions and garlic. Cook over medium heat, stirring occasionally, until onions are tender, 6 to 8 minutes.
Set aside. Pat one half of dough on bottom of greased 12-inch pizza pan. Repeat for remaining dough. Divide sauteed onions between pizzas. On each pizza arrange half of tomato slices.
Sprinkle each with 1/2 teaspoon basil leaves, 1/4 teaspoon coarsely ground pepper and 1/4 cup Parmesan cheese.

Bake for 16 to 22 minutes or until golden brown.