Recipe given to Father Pat by Eddie Okray
2 medium onions, thinly sliced
2 tablespoons vegetable oil, divided
1 teaspoon dried thyme leaves
2 medium Wisconsin Red Potatoes sliced 1/8 inch thick
Ground Pepper
3 to 3 1/2 cups all-purpose flour
1 package Fleischmann's Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120-130 degrees F)
1-1/2 to 2 cups (6-8 ounces) shredded Swiss cheese
4 ounces corned beef, sliced 1/8 inch thick and cut into strips
2 tablespoons grated Parmesan cheese
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1. In a large skillet, cook onions in 1 tablesppon oil over medium heat, stirring occasionally,until soft. Reduce heat to low. Sprinkle thyme over onions and layer with potatoes. Cover and cook until potatoes are tender, about 10 minutes. Remove from heat. Season with pepper, if desired; reserve.
2. In a large bowl, combine 2 cups flour, undissoved yeast and salt. Stir water and remaining 1 tablespoon oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes.
3. Punch dough down. form dough into smooth ball. Roll or pat dough to 15-inch round. Place on greased 14-inch pizza pan or baking sheet. Turn up edge and pinch to form 1/2-inch rim. Layer half of Swiss cheese and reserved potato mixture on dough. Bake at 400 degrees F for 15 minutes on lowest oven rack. Top with corned beef, remaining half of Swiss cheese, and Parmesan cheese. Return to oven and bake for 5 to 10 minutes, until cheese melts.
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