Vidalia Onion Tomato Pizza

• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon sugar
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 4-1/3 cups all-purpose flour
• 2 cans (15 ounces each) pizza sauce, divided
• 2 large Vidalia or other sweet onions, thinly sliced
• 4 medium tomatoes, thinly sliced
• 2-1/2 cups shredded part-skim mozzarella cheese
• 1-1/2 cups shredded cheddar cheese

1. In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; divide in half. Press dough onto the bottom and 1 in. up the sides of two greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each. Bake at 450u0b0 for 5 minutes.
3. Meanwhile, in a skillet, saute onions in remaining oil until tender.
4. Arrange tomato slices over pizzas. Combine cheeses; sprinkle over tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese is melted. Warm remaining pizza sauce; serve with pizza.

active dry yeast, sugar, water, olive oil, salt, flour, pizza sauce, vidalia, tomatoes, mozzarella cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/vidalia-onion-tomato-pizza/ (may not work)