Description[]
Contributed by Catsrecipes Y-Group
Ingredients[]
Dough[]
- 1 envelope active dry yeast
- 2 cups warm water
- 4¾ cups bread flour
- 2 tbs olive oil
- 1 tbs chopped sage
- 2 tsp salt
Topping[]
- 2 tbs olive oil
- 2 medium onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 oz sliced pancetta or bacon, chopped
- 1 tsp kosher or sea salt
Directions[]
- In bowl, sprinkle yeast over warm water.
- Let stand until foamy.
- Stir to dissolve yeast.
- To yeast mixture, add 2½ cups flour, oil, sage and salt, stir until smooth.
- Stir in the remaining flour until dough begins to pull away from the bowl.
- Cover the bowl with plastic wrap and a towel.
- Let dough rise in a warm place until doubled in volume.
- In skillet, heat 1 tbs oil.
- Add onion, pepper and pancetta, cook until veggies are tender.
- Set aside.
- Heat oven to 500 °F.
- Coat a jelly roll pan with cooking spray.
- Scrape dough into pan, spread to fill pan.
- Brush dough with remaining oil.
- Dip fingers into water, then into dough to make indentations.
- Spread top with onion mixture.
- Sprinkle with salt.
- Place dough in oven, reduce oven temp to 400 °F.
- Bake 35 min. or until crust is browned.
- Remove from pan, let cool slightly.
- Cut into 25 pieces.
- Serve on plates warm or at room temp with ranch dressing, hot sauce and parmesan cheese.