Preparation:
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 3 1/2 cups flour, pistachios, 1 tablespoon oil, and 1 1/2 teaspoons salt; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. 3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add onion, sugar, oregano, and remaining 1/2 teaspoon salt; saute 25 minutes or until onions are soft and golden. Remove from heat, and set aside. 4. Preheat oven 450F. 5. Turn dough out into a 15- x 10-inch jelly-roll pan coated with remaining 1 teaspoon olive oil; gently press dough into pan. Cover and let rise 30 minutes. Spread onion mixture over dough, leaving a 1/2-inch border. Sprinkle with Parmesan cheese, and top with chopped tomato. Bake at 450F for 22 minutes or until crust is golden. Let cool slightly; cut into 15 squares. |
