French Onion Pizza
From EatingWell: May/June 1992
Flecks of rosemary and cured olives make the dough of this French onion pizza simply delicious.
- 2 cups all-purpose flour
- 1 package quick-rising yeast
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon extra-virgin olive oil
- 3/4 cup water
- 1/3 cup chopped imported black olives
- 2 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon crumbled dried rosemary
- Cornmeal, for dusting baking sheets
- 1 tablespoon extra-virgin olive oil
- 4 cups sliced onions, (about 4 medium)
- 1 cup grated part-skim mozzarella cheese, (about 4 1/2 ounces)
- 1/2 cup grated Parmesan cheese, (about 1 ounce)
- Freshly ground pepper, to taste
- Olive oil cooking spray
- To make dough: Combine flour, yeast, salt and sugar in a food processor; pulse to mix.
- Heat oil and water in a small saucepan over medium heat to between 125° and 130°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle 1/2 cup of the mozzarella and 1/4 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.
- 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.
Tips & Notes
- 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.
Per serving: 124 calories; 4 g fat (2 g sat, 1 g mono); 6 mg cholesterol; 17 g carbohydrates; 5 g protein; 1 g fiber; 253 mg sodium; 93 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 1/2 medium-fat meat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Vegetarian, other
- May/June 1992