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Three-Onion Pizza

Yield 6 servings

Ingredients

  • 2 1/4 cups bread flour
  • 3/4 teaspoon salt, divided
  • 1 package quick-rise yeast
  • 1 cup very warm water (120° to 130°)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon cornmeal
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 cup thinly sliced sweet onion
  • 1/2 cup thinly sliced green onions
  • 1/2 cup thinly sliced leek
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

Nutrition Information

  • calories 289
  • caloriesfromfat 26 %
  • fat 8.2 g
  • satfat 2.6 g
  • monofat 4.1 g
  • polyfat 0.9 g
  • protein 9.6 g
  • carbohydrate 44.1 g
  • fiber 1.3 g
  • cholesterol 10 mg
  • iron 3.3 mg
  • sodium 441 mg
  • calcium 112 mg

How to Make It

  1. Preheat oven to 425°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/2 teaspoon salt, and yeast in a food processor; pulse 2 times or until blended. With processor on, slowly add water and 1 tablespoon oil through food chute; process until dough forms a ball. Process an additional 45 seconds. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Cover and let rest 30 minutes.

  3. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Sprinkle feta cheese evenly over dough. Combine onions, leek, oregano, 1 tablespoon oil, and 1/4 teaspoon salt; spread onion mixture evenly over pizza crust. Sprinkle with Parmesan cheese; bake at 425° for 25 minutes or until crust is lightly browned.