Ok, you have to start with a double recipe of this crust (click on the link). The only thing I did differently from this fabulous recipe (thank you, Kari!) is to let half of the finished dough sit in the fridge for 4 hours before I was ready to use it (the other half of the dough went into the freezer). I took it out of the fridge and then let it sit at room temperature for 25 minutes before assembly and baking.
The toppings:
- 1 cup caramelized onions (directions below)
- shredded cheese to taste (I used three types--gouda, comté, and something with a black rind, all mixed together)
- 2 cloves of garlic, crushed
- roasted red peppers, sliced thinly
- olive oil
Slice 3 large or 4 medium-sized onions very very thinly. I used regular yellow onions, but I think red onions, vidalia onions or any type would work, depending on your taste. Heat 1 Tbsp olive oil in skillet on low heat and add onions. Stir to coat with oil, then cover and let cook for 15-20 minutes, stirring occasionally. Uncover and cook an additional 15-25 minutes more (the longer the better, if you like your caramelized onions to be a little crispy). Add additional oil if necessary. Lightly add salt to taste and crushed garlic during the last couple of minutes of cooking the onions. Be a taste-tester, and remove from heat once they have reached your desired level of perfection. mmmmmm...
To assemble:
- Sprinkle pizza pan lightly with cornmeal.
- Spread pizza dough evenly in the pizza pan.
- Rub dough with a little olive oil, especially the edges.
- Arrange caramelized onions over the dough.
- Sprinkle with cheese(es) --the gouda, comté combo was excellent.
- Top with sliced roasted red peppers.
Bake in a hot oven (400-425 degrees) until crust is golden, about 20-25 minutes.
DEVOUR IMMEDIATELY!
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