Mahasti shared this recipe on WBIR this morning and the video clip is available for viewing here. Recipes for both the pan pizza dough and the onion version are presented below. This really is a treat both to make and to eat.
Tomato Head’s Onion Pan Pizza
One recipe pan pizza dough (see below)
6 cups onion, thinly sliced
1 cup heavy cream
1 tsp salt
1 tsp pepper
Shredded parmesan cheese
Fresh basil leaves – chopped
Preheat oven to 425 degrees.
Prepare pizza dough according to recipe (see below). Press the dough into a 13 x 18 greased cookie sheet. Place in the oven for 3-4 minutes – or until top of crust becomes dry to the touch. Remove the dough from the oven and set aside while preparing the topping.
In a large bowl mix the onions, heavy cream, salt and pepper until the onions are well coated. Pour onion mixture on top of pizza dough and spread the onions out evenly.
Place back in the oven and bake 20 – 25 minutes longer until crust has browned and onions are soft.
Remove from oven – sprinkle with shredded parmesan cheese and fresh basil. Cut into 8 – 10 pieces. Serve with a salad.
Serves 8 – 10 people.
Can be cooled and refrigerated. To serve, reheat in a 425 degree oven for 7-8 minutes.
Tomato Head Pan Pizza Dough
2.25 cups bread flour
1.5 tsp instant yeast
1/2 tsp salt
½ tsp sugar
7 – 8 oz water, room temperature
In a medium bowl mix together flour, yeast, salt and sugar. Add water and stir with a spoon until dough comes together. Place mixture on a floured work surface and gently knead until a smooth ball forms. Place dough in a greased medium bowl, cover and let stand at room temperature for 1.5 to 2 hours or until dough has doubled in volume.
Lightly grease a 13 x 18 inch cookie sheet. Scrape dough onto the pan. Gently pull and stretch the dough to fit the pan. If dough is slipping sprinkle a light dusting of flour under the dough.