Preparation:
place flour into a large bowl make a well in the center and pour water into the well sprinkle yeast over the water and let stand for 10 minutes mix well, adding additional water as needed to make a dry dough knead gently a few times cover and let rise for 30-45 minutes punch down, cover, and let rise again turnout onto a lightly floured board and rollout to a thickness of 1/4-inch evenly distribute dried tomatoes, olive oil, basil, oregano, tarragon, salt, and asiago cheese over the dough fold in half and knead gently to mix in additions divide into four equal portions shape into 9-inch rounds place onto two cornmeal-dusted baking sheets heat olive oil in a large skillet, over a medium flame add the onions and saute for 6-8 minutes, until softened and just beginning to color remove from heat and stir in tomatoes spread tomato/onion mixture onto prepared crusts sprinkle asiago, parmesan, or romano evenly over the top bake @ 400 degrees for 15-20 minutes, until golden remove from oven and allow to cool for 15-30 minutes before cutting serve warm or at room temperature |
