Caramelized Onion Pizza

Caramelized Onion Pizza


















I made this pizza inspired by a frozen pizza found at my grocery store. In the attempt to make my own I'm able to use the healthier spelt flour and topped it with my own pre-cooked portobello mushrooms and red peppers. You can add any topping you'd like on top of the caramelized onions. You can either pre-cooked the mushrooms and peppers or you can slice them very thick and top the pizza and allow them to bake.

Caramelized Onions
  • 1 large onion (I used sweet onions, use red onions or a combination)
  • 1 sprig of thyme
  • 2 tsp. grape-seed oil (or avocado oil)
  • sea salt
Method:
  1. Chop onions and cook in a saute pan, covered for 10-15 minutes, stirring occasionally (do not burn)
  2. Add 1/4 tsp sea salt.
  3. Remove cover and cook for another 10-15 minutes until the onions are soft and golden.
  4. Pour them into a bowl to cool.
*They can be preserved in the refrigerator covered for 4-5 days.
 
Spelt Pizza Dough(yeast-free)
  • 1 ¼ cup spelt flour
  • ½ tsp sea salt
  • 1/4 to 1/2 cup warm water
  • More flour to work with
  1. Mix spelt flour, sea salt and mix well (crush sea salt to a fine blend if coarse)
  2. Add water little by little until it forms a doughy texture
  3. Move thou dough lightly, do not knead the dough
  4. Transfer to a clean bowl and cover in plastic wrap or with a towel on top of the bowl for 1hr to over night. (preserve in the freezer if out overnight, otherwise it will rot in the refrigerator) 
yields 2 to 3 8-inch pizzas

Stretching the Dough
  1. Powder your hands 
  2. When the dough is ready take a handful of the dough and cover with flour so that it does not stick to your hands
  3. Spread a generous amount of flour on top of the surface you are working on
  4. Form the dough into a small ball
  5. Flatten the dough ball into the working area, press down and flatten with your finger tips
  6. Turn the dough around and do the same
  7. Continue to do press each side 4 to 5 times
  8. Pickup the dough gently and pinch and rotate at the point where the crust begins. (this determines how wide your crust is compared to the center of your pizza)
  9. Continue this action until you notice that the dough is stretching. 
  10. The middle should be thin but not see through. 
*once you get the hang of it stretching the dough becomes simpler

Making the Pizza
  1. Pre-heat oven at 550F (or as high as it can go), preferably also per-heating the iron skillet in the oven. 
  2. Remove the (hot) iron skillet from the oven and place the shaped pizza crust on the skillet. 
  3. Quickly add the caramelized onions and toppings and bake for 5-8 minutes.