1 POUND FROZEN PIZZA DOUGH OR BREAD DOUGH
(EASILY FOUND IN ITALIAN BAKERIES)
1 TABLESPOON OLIVE OIL
1-2 CLOVES GARLIC, MINCED
1-1/2 FRENCH FRIED ONIONS, DIVIDED
1 CUP SHREDDED MOZZARELLA CHEESE
4-5 PLUM TOMATOES, THINLY SLICED
2 TEASPOONS FRESHLY BASIL, CHOPPED
1/4 CUP PARMESAN CHEESE (GRATED)
GREASE A 15X10 JELLY-ROLL PAN.
ROLL OR PAT ROOM TEMPERATURE DOUGH TO FIT PAN ON A FLOURED SURFACE.
TRANSFER DOUGH TO PREPARED PAN.
COMBINE GARLIC AND OIL.
BRUSH ON SURFACE OF DOUGH.
COVER LOOSELY AND LET RISE AT ROOM TEMPERATURE FOR 1/2 HOUR.
PRICK DOUGH WITH FORK.
PREHEAT OVEN TO 400°.
BAKE DOUGH FOR 20 MINUTES OR UNTIL EDGES ARE GOLDEN.
SPRINKLE 1 CUP ONIONS AND MOZZARELLA CHEESE OVER DOUGH.
ARRANGE TOMATOES OVER CHEESE.
SPRINKLE WITH BASIL.
BAKE ABOUT 5 MINUTES OR UNTIL CHEESE MELTS SLIGHTLY.
SPRINKLE WITH REMAINING ONIONS AND PARMESAN.
BAKE UNTIL ONIONS ARE GOLDEN.
CUT INTO SQUARES.