2 tablespoons olive oil
1 recipe Pizza Dough (see pages 220-221)
1/2 recipe Onion Puree (2 cups) (see page 219)
1/2 cup Italian Bread Crumbs (see page 218)
1/3 cup freshly grated Pecorino Romano cheese
Pizza Con Cipolle
Preheat the oven to 375 F. Brush 1 tablespoon of the olive oil over the bottom of a 14 to 15 inch round pizza pan. On a floured surface, roll the pizza dough out into a 16 inch circle, approximately 1/4 inch thick. Place th4e dough in the prepared pan and roll the edges of the dough under fo form a lip around the edge.
Brush the remaining olive oil over the dough, making sure not to miss the edges. Spread the onion puree over the dough. Sprinkle with the bread crumbs and Romano cheese.
Bake for 35 minutes or until the crust in golden brown.
Cut the pizza into wedges and serve hot.