Deep Pan Tomatoes, Onion Pie

 Ingredients  

3 cups all purpose flour

1 cup warm water

(2) ¼ tsp rapid rise yeast

2 tsp organic cane sugar

1/3 cup extra virgin olive oil

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp oregano
12 roma tomatoes thinly sliced
1 medium sweet onion thinly sliced

Instructions

In a bowl mix flour, sugar, yeast.  Add warm water and olive oil. Kneed the dough for 15 minutes until smooth. You may need to add more flour to prevent the dough from sticking to your fingers. Add smooth dough to a lightly greased bowl and cover it with saran wrap. Place the bowl in a warm area in order for the dough to double in size for about an hour. In a small bowl mix the rosemary, basil and oregano and set aside.

After the dough has doubled in size, turn the dough onto a cutting board or counter. Using a pastry cutter, cut dough in half. Place each of the dough into 2 lightly greased cake pans

I use olive oil. Let the dough rise in the two round pans before adding toppings. Add the thinly sliced onions 1st and then the roma tomatoes and the dried herb on top . (I used the veggie slicer to get the onions and tomatoes very thin) Sprinkle more olive oil on top. 

Or if you don’t want to make two of  pies now, you can place one of the dough into a zip-loc freezer bag and freeze it for a later time. When you are ready to use the second dough just thaw it, place it into a greased cake pan and let it rise for 30 minutes before placing your toppings.

Bake at 425 for 30 minutes until the dough