Pampered Chef Recipes

Caramelized Onion Pizza

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Yield: one large (16 inch) pizza or two small (12 inch) pizzas

Ingredients

Basic Dough

  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 (1/4 ounce) package dry yeast
  • 3 1/4 cups flour
  • 1/4 cup olive oil (optional)
  • 1 teaspoon salt (if excluding oil, use 1/2 teaspoon salt)

Whole Wheat Dough

  • 1 tablespoon sugar
  • 1 1/4 cups warm water (110 - 115 degrees F)
  • 1 (1/4 ounce) package dry yeast
  • 1 1/4 cups white flour
  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/4 cup olive oil

Topping

  • 1/4 cup olive oil for frying onions
  • 6 cups thinly sliced onions (approximately 3 pounds)
  • 6 garlic cloves
  • 3 tablespoons fresh thyme or 1 tablespoon dried thyme
  • 1 bay leaf
  • Salt and pepper
  • 2 tablespoons oil for dribbling on top of pizza (optional)
  • 1 tablespoon drained capers
  • 1 1/2 tablespoons pine nuts

Instructions

Basic Dough

  1. Dissolve sugar in water and add yeast. Stir gently until dissolved (about 1 minute) Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective.
  2. Combine 3 cups of the flour and salt in a large bowl. Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10 to 15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.
  3. Let rise until doubled in bulk (45 minutes to 1-1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces.
  4. The entire recipe will make one large (16 inch) pizza or two small (12 inch) pizzas. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.
  5. Topping: Heat the 1/4 cup olive oil and add the onions, garlic, thyme and bay leaf. Cook, stirring occasionally, until most of the moisture has evaporated and the onion mixture is very soft, almost smooth, and caramelized, about 45 minutes.
  6. Discard the bay leaf and season with salt and pepper.
  7. Cover the dough with the onion mixture, sprinkle with capers and pine nuts, and drizzle with remaining olive oil if you are using it.
  8. Bake in preheated 500 degrees F oven for 10 minutes or until golden brown. The baking time will vary depending on whether you bake on a stone, a screen or in a pan. Be sure that your oven is well pre-heated before putting pizza in.

Attribution

Recipe credit: Pampered Chef



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