Ingredients
2 3/4 cups all purpose flour divided
1 package (1/4 ounce) Fleischmann’s brand active dry yeast
1 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon sugar
2 teaspoons solid white vegetable shortening
1 cup tepid water, 120 degrees
2 teaspoons olive oil for sauteeing, extra for drizzling on top
1 small onion, thin sliced
olive oil, salt and pepper to taste
Preparation
In a large bowl, mix 2 1/2 cups flour, yeast, salt and rosemary. In a small bowl mix sugar, shortening and water. Add sugar/water mixture to flour mixture. Add remaining 1/4 cup flour. Stir mixture until dough pulls away from sides of bowl. Transfer onto cool dry surface and knead about 8 to 10 minutes. If dough is sticky, add flour in small amounts as needed. Place dough in oil bowl, cover with towel and let rise at least 1 1/2 hours in draft free place. Dough should double in volume.
Grease 9 inch cake pan and press dough into pan. Set a side.
To prepare topping, saute rosemary and onion in oil about 10 minutes at low to moderate heat. If more liquid is needed, use a little water and cook until dry. Spread onion/rosemary mixture on dough and drizzle with olive oil, salt and pepper to taste. Bake in preheated oven at 350 degrees for 20 to 25 minutes or until golden.
