Pizza: Olive Onion by Recipe Cottage

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	Olive Onion

		Olive and Onion Pizza 3 tablespoons olive oil 4 large onions, diced 2 cloves garlic, minced 1 1/2 Tablespoons Dijon Mustard Heat olive oil in heavy skillet over med-high heat. Add onions and garlic and sauted until onions are golden brown (about 10 minutes). Remove from heat. Stir in mustard. Season generously with pepper. Let stand at room temperature. 1 1/2 cups warm water 1 package fast-rising yeast 1 tablespoon honey 1 teaspoon salt 3 tablespoons olive oil 4 cups unbleached all-purpose flour Combine first four ingredients in bowl. Stir until yeast dissolves. Mix in oil. Gradually add enough flour to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if sticky, (about 8 minutes). Cover and lets stand 30 minutes. Preheat oven to 450 F. Oil 16-inch pizza pan (or 2 12-inch pans). Roll dough to fit pan and transfer to pan. Spread onion mixture over dough. Top with: 1 cup crumbled feta cheese 3 cups shredded Havarti or Swiss cheese 3/4 cup sliced pitted Kalamata olives 1 Tablespoon caraway seeds Bake until cheeses melt and crusts are golden brown (about 20 minutes) Let cool 5 minutes. Cut into wedges and serve