Balsmanic Tomatoes Pizza

from the kitchen of Alisa Chytraus

Start by macerating chopped tomatoes in balsamic vinegar, evoo, & s&p

Dough:

2 T. Flour

1 1/2 cups warm water

1 T. Honey

1 pkg. Yeast

Combine & let sit for 15 min.

Gradually add:

4-5 cups flour

1/2 t. Salt

Let rise 1 1/2-2 hours. Bake on stone in oven at the highest temp it will go.

Topped with caramelized onions cooked in olive oil & butter with a handful of sugar, add extra evoo if needed to pizza, some italian seasoning, & mozzarella cheese

Put tomatoes on top after it gets out of the oven.