Ingredients
2 teaspoons cornmeal2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°)5 to 6 cups all-purpose flour4 teaspoons plus 1 tablespoon olive oil, divided1 teaspoon salt2 medium sweet onions, thinly sliced8 large garlic cloves, halved6 to 8 plum tomatoes, cut lengthwise into eighths and seeded2 tablespoons dried oregano2 tablespoons dried parsley flakesPepper to taste1-1/2 cups shredded part-skim mozzarella cheese1/4 cup grated Romano cheese
Preparation
Sprinkle cornmeal evenly over two greased 14-in. pizza pans; set aside. In a bowl, dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Press each portion into prepared pans. Prick dough with a fork. Bake at 450° for 4-5 minutes.
Broil onions and garlic in batches 3-4 in. from the heat until softened and lightly browned. Broil tomato slices for 2 minutes on each side. Finely chop garlic.
Arrange onions, garlic and tomatoes over crust. Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil. Bake at 450° for 8-9 minutes or until cheese is melted.
