Caramelized Onion and Tomato Pizza | Simple Servings

Описание: This is a perfect fall pizza that will beat anything you can order in! I like to make several pizza doughs in advance and have ready in the freezer for an emergency. (Recipe below)

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Jen spends her days in a photo studio and her evenings in the kitchen, creating good food and good vibes for friends and family. Subscribe to get easy, healthy, homemade recipes with simple, fresh ingredients.

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Caramelized Onion and Tomato Pizza Recipe

Pre-baked pizza crust (recipe & instructions below)

2 onions, thinly sliced
1 pint cherry tomatoes
½ cup black olives, chopped
goat cheese (I like honey goat cheese)
a few rosemary sprigs
olive oil
1 ¼ t. salt

Pre-heat oven and a large baking stone to 500 degrees.

In a large skillet add 2 T. olive oil and turn the heat to medium-high. Add the onions and salt and sauté until a light golden brown, roughly 10 – 12 minutes. Transfer to a bowl and set aside.

To the skillet add another 2 T. of olive oil and the cherry tomatoes. Sauté for 10 minutes. Set aside.

Place the caramelized onions on the pizza crust to the outer edges. Scatter on the tomatoes and olives. Crumble up the goat cheese and place on the pizza (use as much or as little as your prefer). Add a few sprigs of rosemary to the top of your pizza.

Bake for 9 – 12 minutes – or whenever the edges of your crust and your goat cheese get a little golden color.

Let cool on a wire rack for 2 minutes (this will keep the crust crisp) before cutting into it. Add a salad and a glass of wine and enjoy!


Make-ahead Pizza Dough (Emergency Pizza) Recipe

You can let your dough rise overnight in the refrigerator or let it rise in a warm place for an 1 ½ -- 2 hours.

I can usually get 3 12 inch disks out of this recipe. You could also make smaller ‘personal’ sized disks, as well.

I find that weighing things gives me consistent results – so now’s the time to bring out your kitchen scale!
Dough Ingredients:
500 grams bread flour
20 grams dry instant yeast
½ t. brown sugar or honey
¼ c. olive oil, plus more for greasing your bowl
2 t. salt

Put flour into the bowl of a stand mixer and make a well in the middle. Add the yeast and sugar (or honey) and one scant cup of hand-warm water.

Mix a little flour into the mixture and leave to rest for 15 minutes.

When the mixture begins to bubble, add the oil, salt, and a scant cup of hand-warm water to the bowl. Turn on the mixer with the paddle attachment and mix for 10 minutes until it is smooth but not sticky. If it does get too sticky add a bit of flour.

Place the dough ball into an oiled bowl and cover with cling wrap and place in the refrigerator overnight or in a warm spot for 1 ½ to 2 hours until it puffs up and you think it’s going to explode! Science!

Pre-heat oven and a pizza stone to 500 degrees.

Take the dough out of the fridge and let it rise another hour. Or, if it was raised in a warm spot continue to next step.

Dust a work surface with flour and punch out the dough. Divide into 3 chunks (or more if you’re making smaller pizzas).

Place one of the dough balls onto parchment paper and flatten into a disk. Place a large piece of cling wrap over the disc and roll it out flat with a rolling pin. I like my pizza cracker thin so I really go for it.

It’s okay if your dough is not a perfect circle. This is homemade and rustic and a bit sexy.

Bake on the stone (with the dough still on the parchment) for 2 minutes. Remove from oven and slide off the parchment paper and cool on a wire rack. Once completely cool wrap well in cling wrap and place into the freezer.

Repeat with the remaining dough.

Now, when you don’t know what to make for dinner or you have a hankering for the best possible pizza you’re all set to go.

Pizza Instructions:
Pre-heat your oven and baking stone at 500 degrees for an hour (if you can wait). Defrost the dough and top with your favorite seasonal toppings and bake it for 9 – 12 minutes (you may play with the time a bit – sometimes things take a bit longer depending on your oven).