I got so inspired by that speck & gorgonzola pizza at Tonda, I decided to make up a big batch of dough so I could make a few pizzas at home. This is #1 — inspired by a trip many years ago to Pizzeria Bianco in Phoenix. Even back then, it took hours to wait for a table there, but it was hands-down the best pizza I’ve ever had in my life. I dream about that place. One of the pies I tried there was topped with caramelized onions. I decided to make my own version. The results were kind of astounding, especially since I worked without a recipe.
Well, actually, the dough was a real recipe taken from a favorite, now out-of-print book by Judith Barrett. It’s my go-to pizza dough recipe. Here is the dough, ready to rise.
And here it is after a first rise. I actually lost track of it the second time around and it was literally spilling over the side of the bowl. I wish I’d gotten a photo of that — very funny.
Then I had to slow cook the onions. I sliced up three big ones, sauteed them in a bit of olive oil and butter, added some salt, and covered the pan. I let it cook for about twenty minutes, stirring just occasionally.
Then I uncovered the pan and cooked them over higher heat, stirring often, for another 10 minutes, until they got this great color. Actually, I probably let them cook a bit more than that to get really dark.
I stretched out the dough on a baking sheet. (I used to have a pizza stone, but I hardly ever used it and it took up so much space!) I added a layer of fresh mozzarella for some body. Then I added the caramelized onions and grated fontina cheese — a heavenly combination. (Jen said it tasted like French onion soup, but in pizza form.) I put this into a 450-degree oven for about 12 minutes. I couldn’t get that blackened crust, but I didn’t mind one bit.