Neapolitan Pizza Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
***DOUGH***
3 cups all-purpose flour
1/2 grated Parmesan cheese
1 package rapid-rise yeast
3/4 teaspoon salt
1 cup very warm water (120º to 130ºF)
2 tablespoons olive or vegetable oil
***TOPPING***
3 medium onions -- sliced in 1/4-inch rings
3 cloves garlic -- minced
3 tablespoons olive oil
2 cups shredded Mozzarella cheese
1 1/2 cup thinly sliced Roma (plum) tomatoes
3 cups thinly sliced zucchini
4 teaspoons basil leaves
2/3 cup grated Parmesan cheese
2/3 cup tomato sauce

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Directions:

In large bowl, combine 2 cups flour, 1/2 cup grated Parmesan cheese, undissolved yeast and salt. Stir water and olive oil into dry ingredients.

Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

In large skillet, sauté onions and garlic in 1 tablespoon olive oil over medium heat, stirring occasionally, until tender, about 10 minutes; reserve.

Divide dough in half. On lightly floured surface, roll to fit 2 greased 12-inch pizza pans. Evenly spread tomato sauce (1/3 cup on each), reserved onion mixture and Mozzarella cheese on pizzas, dividing evenly. Arrange tomato and zucchini slices in 4 concentric circles on each pizza. Drizzle remaining olive oil over vegetables and sprinkle with basil leaves and Parmesan cheese.

Bake at 400ºF for 20 to 25 minutes or until done.

This recipe from CDKitchen for Neapolitan Pizza serves/makes 8