Recipe: Deep Dish Ham and Onion Pizza (13x9-inch)

DEEP DISH HAM AND ONION PIZZA

"The golden, crunchy crust features a hint of dried rosemary."

FOR THE CRUST:
3 to 3 1/4 cups all-purpose flour, divided use
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1 cup very warm water (120 to 130 degrees F)
2 tablespoon olive oil or vegetable oil
1 large egg
3/4 cup prepared pizza sauce
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded provolone or Swiss cheese
Ham and Onion Topping (recipe follows)

In a large bowl, combine 1 cup flour, undissolved yeast, salt and rosemary. Gradually add 1 cup water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough on bottom and 1-inch up sides of 13x9-inch pan that has been brushed with olive oil. Spread pizza sauce evenly over dough; sprinkle with cheeses. Top evenly with Ham and Onion Topping. Cover; let rise in warm, draft-free place for 20 minutes.

Bake at 400 degrees F for 20 to 25 minutes or until crust is golden, serve warm.

HAM AND ONION TOPPING

1 pound yellow onion, sliced
1 tablespoon olive oil or vegetable oil
1/2 cup (3 ounces) cooked ham strips

In large skillet, cook onions in olive oil over medium heat for 5 minutes, stirring occasionally. Add ham; cook 5 to 10 minutes until onions are tender. Drain.

Makes 1 (13x9-inch) pizza
Source: Fleishmann's Yeast