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French Onion Pizza

  • 45 m
  • 45 m
EatingWell Test Kitchen
“Flecks of rosemary and cured olives make the dough of this French onion pizza simply delicious.”

Ingredients

    • Dough
    • 2 cups all-purpose flour
    • 1 package quick-rising yeast
    • 1 teaspoon salt
    • ½ teaspoon sugar
    • 1 teaspoon extra-virgin olive oil
    • ¾ cup water
    • ⅓ cup chopped imported black olives
    • 2½ teaspoons chopped fresh rosemary, or ½ teaspoon crumbled dried rosemary
    • Cornmeal, for dusting baking sheets
    • Topping
    • 1 tablespoon extra-virgin olive oil
    • 4 cups sliced onions, (about 4 medium)
    • 1 cup grated part-skim mozzarella cheese, (about 4½ ounces)
    • ½ cup grated Parmesan cheese, (about 1 ounce)
    • Freshly ground pepper, to taste
    • Olive oil cooking spray

Directions

  • 1 To make dough: Combine flour, yeast, salt and sugar in a food processor; pulse to mix.
  • 2 Heat oil and water in a small saucepan over medium heat to between 125 degrees and 130°F.
  • 3 With the processor on, gradually pour the warm liquid through the feed tube. (If the mixture is too dry, add 1 to 2 tablespoons warm water.) Process until the dough forms a ball, then process for 30 seconds to knead.
  • 4 Transfer the dough to a lightly floured surface, and knead olives and rosemary into the dough until thoroughly combined. Cover with plastic wrap and let rest for 10 to 15 minutes.
  • 5 To make topping & assemble pizza: Set oven rack in lowest position. Preheat oven to 500°F or the highest setting. Sprinkle 2 baking sheets with cornmeal and set aside.
  • 6 Heat oil in a nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden brown and very tender, about 10 minutes. Set aside to cool.
  • 7 Divide pizza dough in half. Roll out one half of the dough on a lightly floured surface into a 12-inch circle. Transfer to a prepared baking sheet, and pierce the dough several times with a fork to prevent large air bubbles from forming. Bake until golden, about 5 minutes. Remove the pan from the oven and roll and bake the second portion of dough.
  • 8 Sprinkle ½ cup of the mozzarella and ¼ cup of the Parmesan on one of the crusts. Arrange half of the onions over the cheese, and top with a generous grinding of pepper. Mist lightly with olive oil cooking spray.
  • 9 Bake the pizza until the cheese is melted and the onions are heated through, about 5 minutes. Remove from the oven. Repeat with the remaining crust and toppings.
  • Make Ahead Tip: The dough (Steps 1-4) can be stored in a plastic bag in the refrigerator overnight. Bring to room temperature before using.
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