- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon sugar
- 1 cup warm water (100° to 110°)
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt, divided
- 1/4 cup crumbled blue cheese
- Olive oil-flavored cooking spray
- 1 red onion, cut into thin rings
- 1 tablespoon cornmeal
- 1 teaspoon olive oil
- 1 teaspoon freshly ground pepper
- calories 157
- fat 3.2 g
- satfat 0.9 g
- protein 4.6 g
- carbohydrate 27.2 g
- cholesterol 3 mg
- iron 1.7 mg
- sodium 394 mg
- caloriesfromfat 18 %
- fiber 1.5 g
- calcium 29 mg
How to Make It
Combine yeast, sugar, and water in a large bowl; let stand 5 minutes. Stir 1 tablespoon olive oil into yeast mixture.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1 teaspoon salt. Gradually stir flour mixture into yeast mixture, using a wooden spoon. Stir dough 2 minutes with wooden spoon. (Dough will be sticky.)
Turn dough out onto a lightly floured surface. Gradually knead blue cheese into dough until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Place a large nonstick skillet over medium- high heat until hot. Coat with cooking spray; add onion. Reduce heat to medium-low; cook, stirring often, 12 to 15 minutes or until onion is tender and browned. Set aside.
Preheat oven to 450°.
Coat a 12-inch pizza pan with cooking spray; sprinkle with 1 tablespoon cornmeal. Turn dough out onto a lightly floured surface; roll into a 12-inch circle, and place into pan, patting dough to edge. Brush 1 teaspoon olive oil over dough. Make fingertip indentations at 1-inch intervals over dough. Sprinkle remaining 1/2 teaspoon salt and pepper over dough. Top with onion.
Bake at 450° for 15 to 17 minutes or until edges are lightly browned. Cut into 10 slices. Serve warm.