Neapolitan Pizza


DOUGH
3 cups all-purpose flour (3 to 3 1/2 cups)
1/2 grated Parmesan cheese
1 package Fleischmann's® Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120º to 130ºF)
2 tablespoons olive or vegetable oil

TOPPING
3 medium onions -- sliced in 1/4-inch rings
3 cloves garlic -- minced
3 tablespoons olive oil
2 cups shredded Mozzarella cheese
1 1/2 cups thinly sliced Roma (plum) tomatoes
3 cups thinly sliced zucchini
4 teaspoons basil leaves
2/3 cup grated Parmesan cheese
2/3 cup tomato sauce -- (see recipe)

In large bowl, combine 2 cups flour, 1/2 cup grated Parmesan cheese, undissolved yeast and salt. Stir water and 2 tablespoons olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

In large skillet, sauté onions and garlic in 1 tablespoon olive oil over medium heat, stirring occasionally, until tender, about 10 minutes; reserve.

Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Evenly spread Quick Tomato Sauce (1/3 cup on each), reserved onion mixture and Mozzarella cheese on pizzas, dividing evenly. Arrange tomato and zucchini slices in 4 concentric circles on each pizza. Drizzle remaining olive oil over vegetables and sprinkle with basil leaves and Parmesan cheese.

Bake at 400ºF for 20 to 25 minutes or until done.