The goal here was to make a gorgonzola, mushroom, and carmelized onion flatbread pizza. Overall, it turned out pretty good, but there are a few details I will be changing next time. This is definitely on it’s way to goal #54, create my own signature pizza. First, the dough recipe I found. I cut it in half, but I am going to list the full recipe. I believe it makes a pound if you make the whole thing…but it may be more. Admittedly, I cannot find the site I actually pulled this recipe off of, because I wrote it down and didn’t mark the page. oh well! It was a good one. And my apologies for the lighting in the pictures–our kitchen lights just aren’t cutting it 🙂
2 3/4 c. lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1 talbespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups flour
Add yeast to water and let sit 5-10 minutes.
Mix in salt, sugar, and oil.
Add in flour, mixing with a wooden spoon as you add.
Cover and let rest for two hours. You can refrigerate it if you aren’t using it right away, but you’ll want to let it sit out a half an hour before you use it again.
Preheat overn to 500 degrees. For FLAT flatbread pizzas (mine was not) divide this dough into four. Use a bit of cornmeal on two cookie trays to keep dough from sticking. Stretch the dough out into four long, very flat ovalish rectangles. This dough will still rise a little, so the flatter you get now, the flatter your pizza. Once you add your toppings, you will only need to bake for 7-10 minutes. Our oven is terrible, so it took a little longer. Enjoy!
I had never done this before, and it was easy. I used two large white onions, and this easily coated half of the dough recipe above. Chop the onions into thin slices, and heat 3 tablespoons of oil until it’s hot, but not smoking, on medium-high heat.
Cook the onions uncovered with some salt and pepper until they are soft and beginning to brown, stirring occassionally (~10 minutes).
Turn heat to medium, and continue cooking, stirring occassionally, until tender and golden (~15 minutes).
Turn heat to low, and continue cooking, stirring occassioually, until very soft and deep brown (~15 minutes).
Remove and cool to warm for about 10 minutes.
I believe that since I used white onions, the deep brown was not going to happen. I cooked for much longer than this and they never quite got there, though they were still delicious. Your choice!
To top the pizza, brush olive oil onto the dough. We added the onions, and then mushrooms and gorgonzola cheese. Usually, this cheese is very strong, but I think our crumbles were too small and we lost some of the flavor. Whatever cheese you use, use big chunks.
All in all, a good pizza with some ideas to make it GREAT next time. Expect a third attempt in the future…