Garlic-Onion Tomato Pizza - cooking recipe

Ingredients

2 teaspoons cornmeal
2 (1/4 ounce) packages active dry yeast
2 cups warm water (110 to 115 degrees)
5 -6 cups all-purpose flour
7 teaspoons olive oil or 7 teaspoons vegetable oil, divided
1 teaspoon salt
2 medium sweet onions, thinly sliced
8 cloves garlic, halved
6 -8 plum tomatoes, cut lengthwise into eighths,seeded
2 tablespoons dried oregano
2 tablespoons dried parsley flakes
pepper
1 1/2 cups shredded mozzarella cheese (6 ounces)
1/4 cup grated romano cheese

Preparation

Sprinkle cornmeal evenly over two greased 14-inch pizza pans; set aside.
In a bowl dissolve yeast in water; add 4-1/2 cups flour, 4 teaspoons oil and salt; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half.
Press each portion into prepared pans.
Prick dough with a fork.
Bake at 450 degrees for 4-5 minutes.
Broil onions and garlic in batches 3-4 inches from heat until softened and lightly browned.
Broil tomato slices for 2 minutes on each side.
Finely chop garlic.
Arrange onions, garlic and tomatoes over crusts.
Sprinkle with oregano, parsley, pepper and cheeses; drizzle with remaining oil.
Bake at 450 degrees for 8-9 minutes or until cheese is melted.