Bacon and Onion Pizza
Black Forest Pizza
Bacon and Onion Pizza
Dough
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/2 cup grated Parmesan cheese
1 package Fleischmann's Rapid Rise Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup olive oil or vegetable oil
Bacon Onion Topping
1 pound yellow onions -- sliced
1 clove garlic -- minced
2 tablespoons olive oil or bacon drippings
3 cups (12 ounces) grated Mozzarella cheese
2 teaspoons Italian herb seasoning
1 4-ounce jar sliced pimientos -- well drained
1/2 cup cooked bacon, crumbled (about 1/2 pound raw)
In large bowl, combine 3 cups flour, cheese, un-dissolved yeast and salt.
Heat water and oil until very warm (125 to 130 F); stir into dry
ingredients. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 4 to 6 minutes.
Cover; let rest 10 minutes.
Meanwhile, in large skillet, cook onions and garlic in olive oil over
medium-high heat, stirring occasionally, until golden brown, about 10 to 15
minutes; cool and reserve.
Divide dough in half. Roll to fit 2 greased 14-inch round pizza pans or 2
greased 10 x 15 inch baking pans. Evenly sprinkle with cheese, Italian Herb
Seasoning, reserved onion mixture, pimientos and bacon.
Bake at 450 F for 20 minutes or until crust is golden.
Black Forest Pizza
1 19.8 oz. box brownie mix
8 oz. cream cheese; softened
2 tablespoons confectioner's sugar
1 (8 oz) container frozen whipped topping; thawed
1 (2l oz) can cherry pie filling
Preheat oven to 350.
Coat a 12" pizza pan with nonstick cooking spray.
Prepare brownie batter according to the package directions. Bake for
20 to 25 minutes, or until toothpick inserted into the center comes
out clean; let cool.
In a large bowl, beat the cream cheese, confectioner's sugar, and
whipped topping until smooth.
With a wet table knife, spread the mixture evenly over the brownie
pizza. Spoon the cherry pie filling evenly over that. Cut and serve
immediately, or cover and store in refrigerator until ready to be
served.
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