Garlic-Onion Tomato Pizza

• 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

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

cornmeal, active dry yeast, water, flour, olive oil, salt, sweet onions, garlic, tomatoes, oregano, parsley flakes, pepper, mozzarella cheese, romano cheese

Taken from www.food.com/recipe/garlic-onion-tomato-pizza-73849 (may not work)