Recipe Name:	Caramelized Onion and Tomato Calzone	Submitted by:	Briana Murphy
Source:	Weight Watcher versatile vegegetarian	Last Modified:	11/18/2012
Ethnicity:	Italian	Approximate Cost:	$12.21
Base:	Vegetable	Comments:
Course:	Entree	6 weight watchers points, 8 points plus
Difficulty:	Easy
Preparation Time:	10-30 Minutes
Number of Servings:	4

Ingredients: 2 Teaspoon(s) olive oil 4 Onion 1 Pinch(s) sugar 1/4 Teaspoon(s) salt 1 Tablespoon(s) basil leaves 1/4 Teaspoon(s) black pepper 3 plum diced tomato 3/4 Cup(s) part skim mozzarella grated cheese 2 Tablespoon(s) parmesan cheese

Directions: 1. In a large nonstick skillet, heat the oil. Add the onions, sugar and 1/4 cup water; cook, stirring as needed, until just beginning to color, about 12 minutes. Add the salt and another 1/4 cup water; cook, stirring as needed, until the onions are sweet and deep brown, about 30 minutes. Cool; stir in the basil and pepper. 2. Preheat the oven to 450. Spray a heavy baking sheet with nonstick cooking spray. Sprinkle a work surface with a little flour; place the dough in the center and roll each into a 6" round. Place the onion mixture, tomatoes and cheeses onto each round. Pinch edges to seal. Brush the tops with water. Bake until golden brown, 15-18 minutes; cool slightly before serving.

Basic Pizza Dough ( Required ) : 1 1/2 Cup(s) water 1 Teaspoon(s) sugar 1 Package(s) active dry yeast 1 Tablespoon(s) olive oil 4 1/2 Cup(s) flour 1 1/2 Teaspoon(s) salt

Directions: 1. In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in oil. 2. In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic. 3. Spray a large bowl with nonstick spray; put the dough in the bowl lightly with plastic wrap and let the dough rise warm spot until it doubles in size, about 1 hour. 4. Punch down the dough then cut in half. Refrigerate or freeze in floured zip-close freezer bags at this point or us as directed in the recipe