Bacon and Onion Pizza
|All purpose flour||6 1⁄4 Cup (100 tbs) (for dough)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (for dough)|
|Rapid rise yeast||3⁄4 Ounce (Fleischmann's Â® - 1 package for dough)|
|Salt||1 1⁄2 Teaspoon (for dough)|
|Water||2 Cup (32 tbs) (for dough)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs) (for dough)|
|Yellow onions||1 Pound, sliced (for Bacon Onion Topping)|
|Garlic||1 Clove (5 gm), minced (for Bacon Onion Topping)|
|Olive oil/Bacon drippings||2 Tablespoon (for Bacon Onion Topping)|
|Grated mozzarella cheese||12 Ounce (3 Cups - for Bacon Onion Topping)|
|Italian herb seasoning||2 Teaspoon (for Bacon Onion Topping)|
|Sliced pimientos||4 Ounce (1 jar)|
|Cooked bacon||1⁄2 Cup (8 tbs), crumbled (about 1/2 pound raw - for Bacon Onion Topping)|
In large bowl, combine 3 cups flour, cheese, undissolved yeast and salt. Heat water and oil until very warm (125º to 130ºF); 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- × 15-inch baking pans. Evenly sprinkle with cheese, Italian Herb Seasoning, reserved onion mixture, pimientos and bacon.
Bake at 450ºF for 20 minutes or until crust is golden.