BUTTER CRUSTED PAN PIZZA

FOR THE PIZZA DOUGH:
1 (1/4 oz) package active dry yeast
1/2 cup warm water (105 to 115 degrees F)
1/2 cup Land O Lakes Butter, melted, cooled
3 to 3 1/2 cups all-purpose flour
1/4 cup freshly-grated Parmesan cheese
2 teaspoons salt
3 eggs
FOR THE TOPPING:
1/4 cup Land O Lakes 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 black pepper
1/2 cup freshly grated Parmesan cheese

TO MAKE THE PIZZA DOUGH:
In large mixer bowl dissolve yeast in warm water. 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. 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 degrees F.

FOR THE 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.

Makes 2 pizzas
Source: Land O Lakes