Butter Crusted Pan Pizza Recipe - Cooking Index
Butter Crusted Pan Pizza Recipe - Cooking Index
| Pizza Dough | ||
| 1 | Active dry yeast - (1/4 oz) | |
| 1/2 cup | 118ml | Warm water - (105 to 115 degrees) |
| 1/2 cup | 99g / 3.5oz | Land O Lakes Butter - melted, cooled |
| 3 cups | 187g / 6.6oz | All-purpose flour - (to 3 1/2 cups) |
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
| 2 teaspoons | 10ml | Salt |
| 3 | Eggs | |
| Topping | ||
| 1/4 cup | 49g / 1.7oz | Land O Lakes Butter |
| 3 cups | 187g / 6.6oz | Thinly-sliced onions |
| 1 teaspoon | 5ml | Minced fresh garlic |
| 8 teaspoons | 40ml | Roma (Italian) tomatoes - sliced 1/8" thick (medium) |
| 1 teaspoon | 5ml | Dried basil leaves |
| 1/2 teaspoon | 2.5ml | Coarsely-ground black pepper |
| 1/2 cup | 73g / 2.6oz | Freshly grated Parmesan cheese |
For pizza dough, in large mixer bowl dissolve yeast in warm water. Add 1/2 cup cooled butter, 2 cups flour, 1/4 cup Parmesan cheese, salt and eggs. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. By hand, stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turn greased side up. Cover. Let rise in warm place until double in size, about 1 hour. Dough is ready if indentation remains when touched. Punch down dough, divide in half. Let stand 10 minutes.
Heat oven to 400 degrees.
For topping, in 10-inch skillet melt 1/4 cup butter until sizzling. Add onions and garlic. Cook over medium heat, stirring occasionally, until onions are tender, 6 to 8 minutes. Set aside.
Pat one half of dough on bottom of greased 12-inch pizza pan. Repeat for remaining dough. Divide sauteed onions between pizzas. On each pizza arrange half of tomato slices. Sprinkle each with 1/2 teaspoon basil leaves, 1/4 teaspoon coarsely ground pepper and 1/4 cup Parmesan cheese.
Bake for 16 to 22 minutes or until golden brown.
This recipe yields 2 pizzas.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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