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Pizza Bianca with Caramelized Onions and Gruyere

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Serve the pizza by itself as a snack or with soup or salad as a light
meal. Once the dough has been placed in the oiled bowl, it can be
transferred to the refrigerator and kept for up to 24 hours. Bring
the dough to room temperature, 2 to 2 1/2 hours, before proceeding
with step 4 of the recipe. When kneading the dough on high speed, the
mixer tends to wobble and walk on the counter. Place a towel or shelf
liner under the mixer and watch it at all times while mixing. Handle
the dough with slightly oiled hands. Resist flouring your fingers or
the dough might stick further. This recipe was developed using an 18-
by 13-inch baking sheet. Smaller baking sheets can be used but,
because the pizza will be thicker, baking times will be longer. If
not using a pizza stone, increase the oven temperature to 500 degrees
and set the rack to the lowest position; the cooking time might
increase by 3 to 5 minutes and the exterior won't be as crisp.
Serves 6 to 8

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Ingredients

  • Dough
  • 3 cups unbleached all-purpose flour (15 ounces)
  • 1 2/3 cups water (13 1/2 ounces), room temperature
  • 1 1/4 teaspoons table salt
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 teaspoons sugar
  • 4 tablespoons extra virgin olive oil
  • 8 ounces Gruyï¿1/2re cheese , shredded (about 2 cups)
  • 2 teaspoons minced fresh thyme leaves
  • Caramelized Onions
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon table salt
  • 1 teaspoon light brown sugar
  • 2 pounds onions (4 medium), halved pole to pole, peeled, and sliced
  • 1/4 inch thick across the grain
  • 1 tablespoon water
  • Ground black pepper

Details

Preparation

Step 1

1. FOR THE DOUGH: Place towel or shelf liner beneath stand mixer to
prevent wobbling. Mix flour, water, and table salt in bowl of stand
mixer fitted with dough hook on low speed until no patches of dry
flour remain, 3 to 4 minutes, occasionally scraping down sides and
bottom of bowl. Turn off mixer and let dough rest 20 minutes.

2. Sprinkle yeast and sugar over dough. Knead on low speed until
fully combined, 1 to 2 minutes, occasionally scraping down sides and
bottom of bowl. Increase mixer speed to high and knead until dough is
glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes.
(Dough will only pull away from sides while mixer is on. When mixer
is off, dough will fall back to sides.)

3. Using fingers, coat large bowl with 1 tablespoon oil, rubbing
excess oil from fingers onto blade of rubber spatula. Using oiled
spatula, transfer dough to bowl and pour 1 tablespoon oil over top.
Flip dough over once so it is well coated with oil; cover tightly
with plastic wrap. Let dough rise at room temperature until nearly
tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.

4. FOR THE ONIONS: Heat butter and oil in 12-inch nonstick skillet
over high heat; when foam subsides, stir in salt and sugar. Add
onions and stir to coat; cook, stirring occasionally, until onions
begin to soften and release some moisture, about 5 minutes. Reduce
heat to medium and cook, stirring frequently, until onions are deeply
browned and slightly sticky, about 40 minutes longer. (If onions are
sizzling or scorching, reduce heat. If onions are not browning after
15 to 20 minutes, raise heat.) Off heat, stir in water; season to
taste with pepper. Transfer to large plate and cool to room
temperature.

5. One hour before baking pizza, adjust oven rack to middle position,
place pizza stone on rack, and heat oven to 450 degrees.

6. Coat rimmed baking sheet with remaining 2 tablespoons oil. Using
rubber spatula, turn dough out onto baking sheet along with any oil
in bowl. Using fingertips, press dough out toward edges of pan,
taking care not to tear it. (Dough will not fit snugly into corners.
If dough resists stretching, let it relax for 5 to 10 minutes before
trying to stretch again). Let dough rest in pan until slightly
bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30
to 40 times and sprinkle with kosher salt.

7. Bake until spotty brown, 15 to 17 minutes. Remove pizza from oven,
spread onions evenly over surface, and sprinkle with Gruy�re and
thyme. Return pizza to oven and continue to bake until cheese begins
to brown in spots, 5 to 10 minutes longer.

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