Slow-Cooked Onion& Veggie Pizza – Thin Crust
Ingredients:
1 plain pizza dough
1 tablespoon fine cornmeal
2 tablespoons olive oil, plus 1 tablespoon
2 medium onions, thinly sliced
2 cloves garlic, finely chopped
¼ teaspoon kosher salt
½ teaspoon raw honey
1 teaspoon za'atar
4 tablespoons olive tapenade
6 to 8 grilled artichoke hearts
5 pieces grilled aubergine, sliced in half
60g (about ½ cup) roasted red peppers, sliced
25g (about ¼ cup) red onion, thinly sliced
Crushed red pepper flakes, for garnishing
Fresh basil leaves or fresh parsley leaves, for garnishing
Parmesan cheese, grated to taste
Prep: Remove the pizza dough from the refrigerator 30 to 40 minutes before starting this recipe. In a bowl (that fits the capacity of the dough), let it rest to room temperature. In a small condiment bowl, add in the 1 tablespoon olive oil, set aside for Step 5.
Method:
1. Preheat the oven to 425 F (225 C). Place the Emile Henry Rectangular Pizza Stone inside the oven on the middle rack.
2. In an 11-inch non-stick skillet (or large frying pan) over medium-high heat, add in 2 tablespoons of olive oil. Then, add the sliced medium onions to the skillet. Sauté for 10 minutes. Use a wooden spoon to spread the onions, stirring occasionally to cook them evenly.
3. Add in the garlic, salt, honey, and za’atar, then sauté the onions for a further 10 minutes. At this point, most of the onions should be browning and have a slight caramel colour. (You don’t want all of the onions completely caramelised, just about 75% of them). Switch off the heat. Set the skillet aside.
4. Remove the pizza stone from the oven. Dust the pizza stone with cornmeal.
5. On a lightly floured working surface, use your hands or a rolling pin to carefully roll out the dough thinly (about 1/8” thick for thin crust, or no thicker than 1cm for regular crust) in a rectangular shape, then carefully transfer the dough onto the pizza stone. Brush 1 tablespoon of olive oil all over the dough, including the edges of the dough.
6. Generously spoon on the olive tapenade evenly all over the dough, then add the onions, grilled veggies, red peppers, and lastly, add the red onions.
7. Place the pizza stone inside the oven on the middle rack. Bake for 8 to 12 minutes, or until the crust is golden brown and the edges are crisp to your preference. *For thicker crust, bake it longer.
8. Remove the pizza from the oven. Garnish with crushed red pepper flakes, fresh basil leaves, and parmesan. Cut in slices to serve.
Notes: For the vegetables, you can use jarred grilled veggies, if you don’t want to grill them yourself. Nowadays, you can find these roasted or grilled vegetables easily at any fine grocer. Other alternatives: You can omit the veggies and just have the onions and tapenade, eaten as a flatbread style too (see second pizza below)! View the quick recipe video here!
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