Butter Crusted Pan Pizza

Pizza Dough:
1 pkg. active dry yeast
½ cup warm water
½ margarine, melted, cooled
3 to 3½ cups flour
¼ cup freshly grated parmesan cheese
2 tsp. salt
3 eggs

Topping:
¼ cup margarine
3 cups thinly sliced onions
1 tsp. minced fresh garlic
8 medium Roma tomatoes, sliced 1/8” thick
1 tsp. basil
½ cup freshly grated parmesan cheese

Additional toppings:
Sautéed red, yellow or green peppers; tiny cooked shrimp; chopped marinated
artichokes or eggplant; canned mushrooms, etc

For pizza dough, in large bowl, dissolve yeast in warm water. Add ½ cooled
margarine, 2 cups flour, ¼ cup cheese, slat and eggs. Beat, scraping bowl
often, until smooth, 1 to 2 minutes. By hand, stirring enough remaining
flour to make dough easy to handle. Turn dough onto lightly floured
surface. Knead until smooth and elastic, 3 to 5 minutes. Place in greased
bowl, turn grease side up. Cover; let rise in warm place until double in
size, about 1 hour. Dough is ready if indentation remains when touched.
Punch down dough; divide in half. Let stand 10 minutes.

Heat even to 400°. For toping, in 10” skillet, melt ¼ cup margarine until sizzling.
Add onions and garlic; cook over medium heat, stirring occasionally,
until onions are tender, 6 to 8 minutes. Set aside. Pat on half of dough
on bottom of greased 12” pizza pan. Repeat for second pizza. Divide
sautéed onion between pizzas. On each pizza, arrange half of tomatoes
slices, sprinkle each with ½ tsp. basil. Sprinkle each with ¼ cup cheese.

If desired, arrange additional suggested topping ingredients on pizzas. Bake at
400° for 16 to 22 minutes or until golden brown.