Sunday, March 11, 2012

Dijon Onion Pizza

This is my absolute favorite pizza. I just have to share it with you. I first saw this recipe in an old Gourmet magazine. I've tweaked it a little and made it simpler. The dough recipe is courtesy of Martha Stewart. If you really want to be the hero cook, make the cupcakes down below too!! Dough: 2 teaspoons of dry active yeast 1 1/4 Cups of warm water 3 (approx.) cups of bread flour (I use all purpose) 1 tablespoon sugar 1 teaspoon of salt 2 tablespoons of olive oil Makes 4 smallish pizzas. 1. In a large bowl mix the yeast, sugar and 3/4 cup of water, let stand a few minutes until the yeast starts to bubble a bit. Add the remaining 1/2 cup of water, 2 cups of the flour and olive oil; mix until a dough is formed. I add the remaining 1 cup of flour gradually as the dough shouldn't be too stiff. I think pizza dough is better when it is a wee bit sticky. So add enough of the remaining 1 cup of flour until until get a somewhat sticky/tacky dough. Knead by hand or with an electric mixer for about 5 minutes. 2. Lightly oil a large bowl and add the dough. Cover and let rise in a warm place until doubles in size, about 90 minutes or so. 3. Divide the dough into 4 pieces. You will want to cook your pizzas on a pizza stone, 'cause it just tastes better! So, slam your stone into the oven at about 450-500 degrees. Let it get good and sizzlin'! While the stone is heating up: saute 1 large size onion with a little olive oil and fennel (I like a lot of fennel, so adjust the amount to your liking!). After that has been sauteed, put in in a bowl and set aside for a few minutes. Now, take one of your four pieces of dough and stretch it into a rustic pizza like shape. Don't be perfect! Sprinkle a little corn meal on the pizza stone and then toss your dough on the stone. let it cook for just a few minutes. You might want to keep a close eye on it as it will cook fast. Very lightly cook the dough - 'til it's barely golden. I would say 3 or 4 minutes should be fine. After your crust has cooked a few minutes, carefully slide your oven rack out and spread a thin layer of Dijon mustard on the crust. Spread the onions evenly around the crust and top with a little Parmesan cheese and cook until the crust and cheese are golden. Repeat for the other 3 pieces of dough or freeze them for later!

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