Pizza perfection

How's this for irony? I was dragged kicking and ska-reaming into my high school Family Studies (Home Economics) class. Cooking? Sewing? You're making me bow to the patriarchy? HaaRUMPH!!!!

These days, I'm a Hausfrau and a pretty darned good one, if I may say so myself. To each their own, but I'm rather proud of the fact that I can put a delicious and nutritious meal on the table for mere pennies a serving.

With that, I'd like to share the recipe for the Damned Fine Pizza AND Foccacia I served tonight. Total cost: about three bucks, including electicity.

Crust:

Put the following ingredients into breadmaker in the order recommended by the breadmaker's manufacturer:

11 ounces water
3 tbsp olive oil
4 cups bread flour
pinch salt
2 tsp yeast

Press the appropriate buttons - in my case, dough, then start. Go rollerblading with your child until the machine goes beep.

Just before the breadmaker goes beep, cut 1/2 onion into thin slices, then divide each slice into individual rings. Peel and thinly slice 3 cloves of garlic. Saute onions and garlic in olive oil until brown. Set aside.

Prepare 2 pans - I use a pizza stone and a cookie sheet. Sprinkle cornmeal over each surface. Preheat oven to 400F.

Divide dough in half. Roll out 1/2 of dough on a pizza stone. Open small can of tomato sauce - one with basil and garlic if you're feeling particularly frisky. Dump out onto pizza dough. Instruct kiddo in the fine art of spreading sauce over dough using the back of a spoon. Dump one 7 oz package of Sargento Bistro Blends shredded Mozzerella & Asiago with Roasted Garlic Shredded Cheese over crust. Spread evenly. Smile.

Roll out the other half of the dough in the prepared cookie sheet. Make a few finger indentations over the dough. Brush with olive oil. Spread sauteed onions and garlic over dough.

Bake both at 400F for about 15 - 20 minutes, or until it looks "done."

Enjoy.

There will be no leftovers.