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Onion Pizza Bread

INGREDIENTS:5 Tbsp. active dry yeast
¼ tsp. sugar
5 cups warm water (110°-115°F)
10-12 cups flour
4 tsp. salt
4 jumbo Idaho-Eastern Oregon yellow onions, sliced
1 cup olive oil
1 tsp. black pepper
2 Tbsp. fresh rosemary, chopped (or 1 Tbsp. dried rosemary)
¼ cup grated Parmesan cheeseDIRECTIONS:Dissolve yeast and sugar in 1 cup warm water. Proof 5 minutes to activate yeast. Combine 8 cups flour with 2 tsp. salt in mixer bowl. Using paddle attachment, mix in yeast mixture and remaining 4 cups water. Switch to dough hook and m ix 10 minutes, adding in remaining flour as needed until dough is smooth and elastic. (Thawed frozen pizza dough or pre-baked pizza crust may be substituted.)

Place dough in a well-oiled bowl. Cover with plastic and let rise until doubled in bulk, 45 minutes to 1 hour. Meanwhile, slice onions thinly and sauté in ¼ cup oil in large pan over medium heat until golden brown, 10-15 minutes. Season with pepper, rosemary and remaining 2 tsp. salt. Set aside. Punch down dough and spread onto an oiled full sheet pan; let rise 10 minutes. Dimple dough with fingertips and brush with remaining 3/4 cup olive oil. Bake at 425°F for 10 minutes. Remove from oven and top with onion mixture. Sprinkle with Parmesan and bake 10-15 minutes longer, or until golden brown. Cool slightly and cut into serving size pieces.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: IDAHO-EASTERN OREGON ONIONS