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Name: Two-Cheese Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 tb Honey; 4 lg Onions; diced; 4 c Unbleached all-purpose flour; 1 c Crumbled feta cheese; 2 Garlic minced; 3 tb olive oil; Top with:; 3/4 c Sliced pitted kalamata; 1 tb Caraway seeds; 3 tb olive oil; 1 1/2 tb Dijon mustard; 1 1/2 c Warm water; 1 ts Salt; 3 c Shredded havarti or swiss; 1 pk Fast-rising yeast

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INGREDIENTS

1 tb Honey
SAUCE
4 lg Onions; diced
DOUGH
4 c Unbleached all-purpose flour
1 c Crumbled feta cheese
2 Garlic ; minced
3 tb olive oil
Top with:
3/4 c Sliced pitted kalamata
1 tb Caraway seeds
3 tb olive oil
1 1/2 tb Dijon mustard
1 1/2 c Warm water
1 ts Salt
3 c Shredded havarti or swiss
1 pk Fast-rising yeast

Servings

INSTRUCTIONS

From: hychg@inforamp.net (Harumi Yamamoto & Christopher Graham) Date: 13 Jun 1995 11:20:10 -0500 This is a pretty tasty pizza (if you like olives and onions) Sauce: 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. Dough: 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. Topping: Bake until cheeses melt and crusts are golden brown (about 20 minutes) Let cool 5 minutes. Cut into wedges and serve REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Two-Cheese Pizza

1 tb Honey
 SAUCE
4 lg Onions; diced
 DOUGH
4 c Unbleached all-purpose flour
1 c Crumbled feta cheese
2 Garlic minced
3 tb olive oil
 Top with:
3/4 c Sliced pitted kalamata
1 tb Caraway seeds
3 tb olive oil
1 1/2 tb Dijon mustard
1 1/2 c Warm water
1 ts Salt
3 c Shredded havarti or swiss
1 pk Fast-rising yeast

From: hychg@inforamp.net (Harumi Yamamoto & Christopher Graham)    Date: 13 Jun 1995 11:20:10 -0500    This is a pretty tasty pizza (if you like olives and onions)    Sauce: 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.    Dough: 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.    Topping: Bake until cheeses melt and crusts are golden brown (about 20  minutes) Let cool 5 minutes.  Cut into wedges and serve    REC.FOOD.RECIPES ARCHIVES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (180g)
Recipe Makes: 4 Servings

Calories: 509
Calories from Fat: 131 (26%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.3g
Cholesterol 33.4mg		10 %
Sodium 550mg		19 %
Potassium 172.6mg		5 %
Total Carbohydrate 77.7g		23 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 74.2g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 509

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