Recipe: French Onion Pizza (food processor)

FRENCH ONION PIZZA

FOR THE DOUGH:
2 cups all-purpose flour
1 package rapid-rise yeast
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon olive oil
1/3 cup chopped black Greek olive, such as kalamata
1/2 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
Cornmeal for dusting baking sheets
FOR THE TOPPING:
1 tablespoon olive oil
4 cups sliced onions (about 4 medium)
1 cup grated part-skim mozzarella (about 4 1/2 ounces)
1/2 cup grated parmesan cheese (about 1 ounce)
Freshly grated black pepper to taste
Olive oil cooking spray

TO MAKE THE DOUGH:
In a food processor, combine flour, yeast, salt and sugar; pulse to combine.

In a small saucepan over medium heat, heat oil and 3/4 cup water to between 125 and 130 degrees F. (Use an instant-read or candy thermometer to check the temperature. Don't overheat or you'll kill the yeast.)

With food processor on, slowly pour the liquid into the feed tube. If dough is too dry, add 1 to 2 tablespoons warm water. Process until dough forms a ball, then process 30 seconds to knead.

Transfer dough to a lightly floured surface. Knead olives and rosemary into dough until thoroughly combined. Cover with plastic wrap and let dough rest for 10 to 15 minutes. (Dough can be made ahead to this point, enclosed in a plastic bag and refrigerated overnight. Bring to room temperature before using.

TO FINISH PIZZA:
Set oven rack to lowest position. Preheat oven to 500 degrees F. Sprinkle 2 baking sheets with cornmeal and set aside.

In a nonstick skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until golden brown and very tender, about 10 minutes. Set aside to cool.

Divide pizza dough in half. On a lightly floured surface, roll out one half of the dough into a 12-inch circle. Transfer to a prepared baking sheet and pierce the dough several times with a fork to prevent large air bubbles from forming.

Bake until golden, about 5 minutes. Remove from oven. Roll and bake the second half of the dough.

Sprinkle 1/2 cup of the mozzarella and 1/4 cup of the parmesan on one of the crusts. Arrange half the onions over the cheese and top with a generous grinding of pepper. Mist lightly with olive oil cooking spray.

Bake the pizza until the cheese is melted and the onions are heated through, about 5 minutes. Remove from oven. Repeat with the remaining crust and toppings.

Source: Eating Well Magazine Secrets of Low-Fat Cooking