Caramelised onion sheet pan pizza
This recipe is a new-age classic.
Servings: 6
Ingredients
Dough
- 700 g bread flour
- 680 g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration
- 7 g dry yeast
- 12 g fine sea salt
- 1 tsp honey optional
- 60 mL extra virgin olive oil
Toppings
- 4 brown onions
- 2 tbsp olive oil +1 tbsp to drizzle
- 1 potato finely sliced and peeled
- 2 sprigs rosemary
- 50 g gruyere cheese grated
- 120 g buffalo mozzarella cheese
- salt + pepper
Instructions
Focaccia
- In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
- In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
- Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
- Repeat the stretch and fold method until a neat ball has formed.
- In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1.
- Prepare a baking tin by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top. While the dough is proofing, prepare your toppings.
Topping
- To make the caramelised onions, heat the olive oil in a heavy based deep saucepan over medium heat. When sizzling, add the onion. Immediately reduce the heat to low and cook for 60 minutes, stirring occasionally..
- Once the onion is golden brown, season with a generous amount of salt and stir through. Take off the heat and set aside.
- When ready to assemble the pizza, preheat the oven to 200 degrees Celsius / 390 Degrees Farenheit.
- Take the proofed dough and use your fingers to dimple the dough.
- Top the pizza dough with a sprinkle of gruyere cheese, followed by the caramelised onions, potato slices and buffalo mozzarella. Sprinkle rosemary and salt and pepper all over. Drizzle with 1 tbsp olive oil and bake for 30 minutes or until golden brown and the cheese has melted.
- Remove from the oven and sprinkle with some extra rosemary leaves. Leave to sit for 5 minutes before slicing into it.
