Sheet-pan pizza topped with sweet caramelized onions, caciocavallo or provolone, and herbs.
By james
Servings
6
3.5 cup bread flour
2.25 tsp instant yeast
1.75 cup warm water
2 tsp kosher salt
4 tbsp olive oil
3 piece yellow onions
1 tsp sugar
1 tsp dried oregano
2 tsp fresh thyme
8 oz caciocavallo cheese
0.5 tsp black pepper
Calories
546 kcal
Protein
22g
Carbs
66g
Fat
21g
Fiber
3g
Sugar
5g
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Make the Dough
1. Combine bread flour, instant yeast, warm water, kosher salt, and part of the olive oil in a large bowl. Mix until a shaggy dough forms, then knead until smooth and elastic.
3.5 cup bread flour,
2.2 tsp instant yeast,
1.8 cup warm water,
2 tsp kosher salt,
4 tbsp olive oil
2. Coat the bowl and dough lightly with olive oil, cover, and let rise until doubled, about 1 to 1.5 hours.
4 tbsp olive oil
Prepare the Topping
3. Heat olive oil in a wide skillet over medium-low heat. Add yellow onions, kosher salt, and sugar, and cook slowly, stirring often, until deeply golden and very soft, about 30 to 40 minutes. Stir in dried oregano, fresh thyme, and black pepper, then let cool slightly.
4. Oil a sheet pan generously with olive oil. Stretch the dough into the pan, cover, and let it relax and rise again until puffy, about 30 minutes. If it resists, rest it briefly and stretch again.
4 tbsp olive oil
5. Heat the oven to 245C. Spread the yellow onions evenly over the dough and top with caciocavallo cheese.
3 piece yellow onions,
8 oz caciocavallo cheese
Bake
6. Bake until the base is crisp and golden at the edges and the caciocavallo cheese is melted and browned in spots, about 18 to 22 minutes. Let rest briefly before cutting and serving.
8 oz caciocavallo cheese
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By james