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Napa Uncorked

Vegetable Pizza paired with a peppery California Zinfandel
1 Herbed pizza crust (recipe below)
2 tablespoons olive oil
1/4 cup red onions sautéed
1 1/2 cups grated mozzarella cheese
1/2 cup Fresh Parmesan cheese
3/4 cup minced fresh basil
2 cloves garlic minced
1/4 cup diced sun-dried tomatoes softened in oil or water

Preheat oven to 425F. Prepare pizza dough or use packaged ready-made. Sauté onion in minimal amount of oil until slightly browned. Sprinkle crust with mozzarella cheese. Drizzle with olive oil. Combine garlic, basil, and tomatoes. Spread on cheese. Sprinkle with additional mozzarella cheese. Top with Parmesan. Bake for 20 minutes. Notes: You can also add fresh diced tomatoes, sliced olives, feta cheese, and sliced mushroom for added flavor.

Herbed Pizza Dough
1 cup water lukewarm
2 packages active dry yeast
3 cups white flour
1/4 cup shortening,butter or oil
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dissolve yeast in warm water and beat in half of the flour for about 4 minutes. Add oil, salt, basil, oregano and slowly add in the rest of the flour. Let rise for about 15 or 20 minutes, roll out on a floured board. Grease two pizza pans and sprinkle with coarse corn meal. Lay dough on top, creating an edge.

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