Instructions: For pizza dough, in large mixer bowl dissolve yeast in warm water. Add 1/2 cup cooled butter, 2 cups flour, 1/4 cup Parmesan cheese, salt and eggs. Beat at medium speed, scraping bowl often, until smooth, 1 to 2 minutes. By hand, stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turn greased side up. Cover. Let rise in warm place until double in size, about 1 hour. Dough is ready if indentation remains when touched. Punch down dough, divide in half. Let stand 10 minutes.

Heat oven to 400 degrees.

For topping, in 10-inch skillet melt 1/4 cup butter until sizzling. Add onions and garlic. Cook over medium heat, stirring occasionally, until onions are tender, 6 to 8 minutes. Set aside.

Pat one half of dough on bottom of greased 12-inch pizza pan. Repeat for remaining dough. Divide sauteed onions between pizzas. On each pizza arrange half of tomato slices. Sprinkle each with 1/2 teaspoon basil leaves, 1/4 teaspoon coarsely ground pepper and 1/4 cup Parmesan cheese.

Bake for 16 to 22 minutes or until golden brown.

This recipe yields 2 pizzas.

Yield: 2 pizzas

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