Saturday, February 11, 2012

Caramelized Onion Pizza

Sourdough Crust:
Mix 1.5 cups bread flour with 1 tsp salt. Mix in 1.5 cups sourdough starter (100% hydration) and 1 Tbs olive oil. Mix well (I use my KitchenAid with dough hook for this) until a satiny smooth dough forms. Oil bowl, turn to coat dough, cover and let rise a few hours. If you get this started around lunch time your dough should be ready by dinnertime. Hand toss and/or stretch dough into desired shape (I usually put mine on a 15" pizza stone and it makes a moderately thin crust). I don't like to roll the dough because it compresses it too much. Brush with EVOO and top as follows.

Pizza Sauce and Toppings:
Heat about 2 Tbs EVOO in a small to medium saucepan. Add one sliced red onion. Heat gently, stirring occasionally, until onions are sweet and caramelized. This is a slow process and will probably take about 20 minutes. Remove onions with a slotted spoon (set aside in bowl) and add one 8oz can of tomato sauce to the saucepan. Add a tsp or so of dried basil and dried oregano. Stir and simmer a few minutes to let flavors infuse.

After the girls and I ate :)
Meanwhile, grate about a cup of mozzarella cheese and crumble about ½ cup chevre (fresh goat cheese). Top the oiled crust with the sauce, spreading around evenly. Then top with the two cheeses, spreading evenly. Layer on the onions. Bake in preheated 500ºF oven for about 10-13 minutes, until crust is nicely browned. Remove, top with fresh basil, and let cool a few mins before slicing.

No comments:

Post a Comment