Vidalia Onion and Vine-Ripened Tomato Pizza

Homemade dough prepared from active dry yeast, warm water, olive oil, salt, and all-purpose flour. Prepared dough is pressed into pizza pans and topped with pizza sauce and baked to set dough. Partially baked pizzas are topped with thinly sliced tomatoes, shredded part-skim mozzarella cheese, shredded cheddar cheese, and sautéed sweet onion slices. Pizzas are baked in hot oven until cheese has melted and crust is golden.

Ingredients -

1 package (1/4 ounce) Active Dry Yeast
1/2 teaspoon Sugar
1-1/2 cups Warm Water (110° to 115°)
3 tablespoons Olive Oil, divided
1/2 teaspoon Salt
4-1/3 cups All-Purpose Flour
2 (15 ounces each) cans Pizza Sauce, divided
2 Large Vidalia or other Sweet Onions, thinly sliced
4 Medium Tomatoes, thinly sliced
2-1/2 cups (10 ounces) shredded Part-Skim Mozzarella Cheese
1-1/2 cups (6 ounces) shredded Cheddar Cheese

Preparation:

1. Add the warm water and sprinkle with the yeast and sugar.

2. Add 2 tablespoons olive oil, salt and enough flour to form a soft dough.

3. Roll into a ball.

4. Lightly flour a work surface and turn out the dough, kneading for 6 to 8 minutes.

5. Grease a bowl and place the dough in.

6. Cover and let rise for 1 hour in a warm place.

7. Punch the dough down and turn out onto a floured surface.

8. Turn the oven to 450 degrees and preheat.

9. Divide the dough in half and press each into the bottom and up the side of 2 14 inch pizza pans.

10. Spread 3/4 cup pizza sauce over each and bake for 5 minutes.

11. Add the remaining oil and onions to a skillet and sauté until tender.