2 packages dry yeast dissolved in 1 cup lukewarm water
3 cups unbleached flour
1 tablespoon sugar
1 teaspoon salt
3 tablespoons tomato paste
1 yellow onion — peeled and chopped
6 green onions — chopped
1 clove garlic — crushed
Place the water and yeast in a mixing bowl.
Add half the flour, 1/4 cup olive oil, the sugar and salt, and mix with an electric mixer until smooth.
Add the remaining flour, and blend in by hand.
Place the dough on floured board, and knead for 5 minutes.
Place the dough on a Formica countertop or on plastic wrap, and cover with a large metal bowl.
Allow to rise about one hour or until doubled in bulk.
When it is doubled, punch the dough down, and knead it for 1 to 2 minutes.
Roll the dough out to fit a greased 9 x 13 inch shallow pan, and place the dough in the pan.
Let the dough rise until doubled in bulk, and then punch holes all over it using a fork.
Brush the top of the dough with some olive oil and then the tomato paste.
Mix together the yellow onion, green onion, and garlic: use to sprinkle top of dough. Sprinkle with the pepper.
Preheat oven and bake at 375 for about 25 minutes, or until lightly browned.
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