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:
- Chop onions and cook in a saute pan, covered for 10-15 minutes, stirring occasionally (do not burn)
- Add 1/4 tsp sea salt.
- Remove cover and cook for another 10-15 minutes until the onions are soft and golden.
- Pour them into a bowl to cool.
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
- Mix spelt flour, sea salt and mix well (crush sea salt to a fine blend if coarse)
- Add water little by little until it forms a doughy texture
- Move thou dough lightly, do not knead the dough
- 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
- Powder your hands
- When the dough is ready take a handful of the dough and cover with flour so that it does not stick to your hands
- Spread a generous amount of flour on top of the surface you are working on
- Form the dough into a small ball
- Flatten the dough ball into the working area, press down and flatten with your finger tips
- Turn the dough around and do the same
- Continue to do press each side 4 to 5 times
- 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)
- Continue this action until you notice that the dough is stretching.
- The middle should be thin but not see through.
*once you get the hang of it stretching the dough becomes simpler
Making the Pizza
- Pre-heat oven at 550F (or as high as it can go), preferably also per-heating the iron skillet in the oven.
- Remove the (hot) iron skillet from the oven and place the shaped pizza crust on the skillet.
- Quickly add the caramelized onions and toppings and bake for 5-8 minutes.