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Print this Recipe    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

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