Six Onion Pizza

This unique recipe offers both sweet and savory flavors featuring six types of onions.

Six Onion Pizza (Source)

Makes Four 12-inch Pizzas

Dough Ingredients:

1 tsp honey

1 (1/4 oz) package dry yeast

¾ cup warm beer

2 tbsp extra virgin olive oil

3 cups bread flour, plus more as needed

1 tsp kosher salt

 

Onion Puree and Compote Ingredients:

 

5 tbsp extra virgin olive oil

12 sprigs thyme

2 large white onions, thinly sliced lengthwise

1 bay leaf

Kosher salt and freshly ground pepper to taste

8 oz leeks, white part only – halved lengthwise, cut into ¼ inch slices

8 oz shallots, very thinly sliced lengthwise

8 oz red onions, very thinly sliced lengthwise

8 oz finely grated pecorino

5 scallions, very thinly sliced

1 bunch chives, thinly sliced

 

Instructions:

 

  1. In large bowl, stir together honey, yeast and ¼ cup water, heated to 115 degrees. Let sit until foamy (10 minutes). Stir in beer and oil until smooth. Add flour and salt; stir with a wooden spoon until dough forms. Transfer to a lightly floured work surface and knead until smooth (8 minutes). Cover with plastic wrap and let sit in a warm spot until doubled in size. ( 1 to 1 ½ hours)

 

  1. Make onion puree: Heat 2 tbsp oil, thyme, white onions, bay leaf, salt and pepper in 12” skillet over medium-low heat. Cook, stirring occasionally until onions are very soft but not browned (30 minutes). Remove and discard thyme stems and bay leaf. Transfer onions to a food processor or blender and puree until smooth. Set aside.

 

  1. Make onion compote: Heat 1 tbsp oil in 12” skillet over medium heat. Add leaks, season with salt and pepper. Cook, stirring occasionally until very soft but not browned (15 minutes). Transfer to a bowl and set aside. Heat remaining oil in skillet. Add shallots and red onions. Season with salt and pepper. Cook, stirring occasionally until very tender and lightly browned (18  minutes). Transfer to bowl with leeks, stir to combine. Set aside.

 

  1. Uncover dough and cut into quarters. Shape each quarter into a smooth ball. Lightly flour dough balls and transfer to a floured 9x13” baking pan. Cover with plastic wrap. Let sit in a warm spot until doubled in size (1 ½ -2 hours). Heat oven to 500F.

 

  1. Place 1 piece of dough on a lightly floured work surface. Flatten with fingertips. Pick up dough circle and gently feed edges of dough between your thumbs and fingertips, letting the weight of the dough stretch edges until the circle of the dough is 12” in diameter. Place dough circle on a parchment paper-lined baking sheet. Spread 2 tbsp onion puree over dough leaving ¾” border at edge. Sprinkle evenly with ¼ cup onion compote. Sprinkle one quarter of the pecorino over onions and transfer to oven. Bake until browned and crisp at the edges. (12 minutes). Repeat with remaining dough balls, puree, compote and pecorino. Sprinkle each pizza with one-quarter each of the scallions and chives prior to serving.
Posted on June 25, 2014 at 10:00 AM