Bacon and Onion Pizza
5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/2 cup grated Parmesan cheese
1 package Fleischmann’sÂ® Rapid Rise Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup olive oil or vegetable oil
BACON ONION TOPPING
1 pound yellow onions – sliced
1 clove garlic – minced
2 tablespoons olive oil or bacon drippings
3 cups (12 ounces) grated Mozzarella cheese
2 teaspoons Italian herb seasoning
1 4-ounce jar sliced pimientos – well drained
1/2 cup cooked bacon, crumbled (about 1/2 pound raw)
In large bowl, combine 3 cups flour, cheese, undissolved yeast and salt. Heat water and oil until very warm (125Âº to 130ÂºF); 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- Ã— 15-inch baking pans. Evenly sprinkle with cheese, Italian Herb Seasoning, reserved onion mixture, pimientos and bacon.
Bake at 450ÂºF for 20 minutes or until crust is golden.