Caramelized Onion Pan Pizza
I’ve always wanted to recreate that perfect crisp, chewy crust that I could only find in a pizzeria. But since I'm forced to move twice a year, (into and out of the dorms) buying a twenty pound pizza stone is not exactly a feasible option for me. Luckily, I’ve figured out a way to make almost-pizzeria-legit pizza right at home, no giant rock slab needed. A trusty cast iron skillet and an oven is all you need.
I adapted the dough off a flatbread recipe from Food Network’s Bobby Flay. The dough develops its complex flavor from two separate rises. This takes longer than most pizza doughs so make sure to plan ahead and start the recipe at least five hours before you want to chow down.
The caramelized onions can be prepared up to two days ahead and refrigerated, or they can be prepared while the dough is rising. Don’t attempt to speed up the caramelization process by turning up the heat. The only way to go is low and slow! Otherwise, you’ll end up with fried onions; not a terrible thing, but not exactly what we’re going for.
Note that during the first baking, the dough will puff like a pita. Don’t be alarmed, just pop the air bubble, push it down, and top it off as instructed. The air pocket actually makes for a nice airy crust. This was sort of a happy accident. Apparently, making pita bread is very similar to how I made the pizza crust; starting off in a hot skillet on the stovetop and finish it in the oven. I decided to start the skillet on a regular stovetop burner instead of the oven to cut out the need for one of those fancy pizza paddle things (i.e. UNITASKER!). Putting the dough directly on the hot skillet mimics placing it on a hot preheated pizza stone, as done at most pizzerias.
Since this recipe makes two pizzas and most people only have one cast iron skillet, I’d recommend saving half the dough in the fridge and baking the second pizza another day. I doubt you’ll mind eating it for dinner twice and it tastes best fresh out of the oven. On a similar note, you can definitely make the dough and the caramelized onions on the weekend so that you have a quick and easy dinner option during the week. Happy munching!
Caramelized Onion Pan Pizza
Makes two 9’’ pizzas
Ingredients:
For the crust:
¼ tsp. dry active yeast
¾ cup warm water (~100-110° F)
2 cups all-purpose flour, divided
1 tbsp. extra virgin olive oil plus more for greasing
½ tsp. sea salt
For the toppings:
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
3 small yellow or white onions, sliced (about 3 cups sliced)
1 tbsp. balsamic vinegar
¼ tsp. sea salt
½ pint cherry tomatoes, sliced
4 oz. goat cheese
Fresh basil and flaky sea salt for garnish
Preparation:
Mix together the yeast and warm water and let the mixture sit for 5 minutes to proof. Whisk in 1 cup of the flour to make a sponge. Loosely cover and let rise for about an hour.
Stir in 1 tbsp. of extra virgin olive oil and ½ tsp. of salt. Dump the mixture onto a lightly floured clean work surface and begin to work the dough. Continue to knead the dough, adding a few tablespoons of flour at a time, until the dough no longer sticks to your hands. You may not need to add the full remaining cup of flour for this, the only reliable way is to go by feel. The dough should be about the consistency of play do. Knead for about another 5 minutes, or until the dough is smooth and elastic. Drizzle a little bit of olive oil into a glass bowl. Put the dough in the bowl, roll it around to cover it in olive oil, and cover the bowl loosely. Set aside and let rise for another 2 ½-3 hours.
Meanwhile, make the caramelized onions. Add the butter and olive oil to a frying pan on medium heat. Let the butter melt completely and foam. Swirl the pan to evenly coat the bottom and add the onions. Turn the heat down to low and cook, stirring occasionally until soft and golden brown. This will take about 20-25 minutes. Stir in the balsamic vinegar and sea salt and cook about a minute more, stirring continuously, until the vinegar has been absorbed. Let the onion mixture cool and refrigerate if not using right away.
Preheat the oven to 425°F. Punch the risen dough down and let rest for 5 minutes. Divide the dough in half. If not using the other half right away, wrap it tightly in plastic wrap and store it in the fridge for up to 5 days. Let the dough come to room temperature before using if refrigerating. Roll out the half you are using into a circle about 10’’ in diameter.
Heat a 9’’ cast iron skillet on the stovetop over medium heat for about 3 minutes. Turn off the heat, drizzle in some olive oil and tilt the pan to make sure the bottom and sides are evenly coated. Carefully place the rolled out dough in the hot pan and put it into the oven for about 8 minutes. Take the pan out of the oven. The dough should look puffed, like a pita. Carefully poke a hole in the side of the crust and press it down to flatten.
Spread half of the caramelized onions evenly on top of the dough. Arrange half of the tomatoes on top of the onions and dollop half of the goat cheese over the tomatoes. Bake for another 15-20 minutes, or until the cheese is beginning to brown and the crust is golden. Garnish with fresh basil and crumble some flaky sea salt over the top, to taste. Let rest until safe to handle, about 5 minutes. Transfer the pizza to a cutting board and slice. Repeat with the remaining dough and toppings after the skillet has cooled enough to handle. Serve warm.
