1 package (1/4 ounce) active dry yeast
1/2 cup warm water
1/2 cup butter, melted, cooled
3 to 3 1/2 cups all-purpose flour
1/4 cup freshly grated Parmesan cheese
2 teaspoons salt
1/4 cup butter
3 cups thinly sliced onions
1 teaspoon minced fresh garlic
8 medium tomatoes, sliced 1/8 inch thick
1 teaspoon dried basil leaves
1/2 teaspoon coarsely ground pepper
1/2 cup freshly grated Parmesan cheese
1. 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 doughonto 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.
2. Heat oven to 400 F. 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.