Rosemary Onion Pizza
User Reviews
4.6
10 reviews
Excellent
Rosemary Onion Pizza
Report
For this rosemary onion pizza, dough is smeared with ricotta cheese and topped with caramelized onions, garlic, Parmesan cheese, and rosemary and baked until bubbly and golden brown. An inspired riff on white pizza that's ideal as a starter or simply as dinner.
Share:
Ingredients
For the pizza dough
- 1 cup water 105°F (41°C) warm
- 2 tablespoons honey
- 1 package quick-rise yeast
- 1/4 cup extra-virgin olive oil plus more for the bowl
- 1 1/2 teaspoons salt sea salt
- 2 tablespoons rosemary finely chopped leaves
- 3 cups bread flour as needed
For the topping and shaping
- 3 tablespoons extra-virgin olive oil
- 3 medium red onions sliced 1/4 inch (6 mm) thick
- salt to taste, sea salt; fresh ground black pepper
- black pepper to taste, sea salt; fresh ground black pepper
- cornmeal for sprinkling, coarse
- 1 1/2 cups ricotta cheese
- garlic optional, small cloves, unpeeled
- 1 tablespoon rosemary coarsely chopped leaves
- 1/2 cup Parmesan Cheese grated
Instructions
Make the pizza dough
- Pour 1/4 cup of the water into the bowl of a heavy-duty mixer and stir in the honey. Sprinkle the yeast on top and let the mixture stand until the yeast softens, about 5 minutes.
- Stir the mixture to make sure the yeast is dissolved. Mix in the remaining 3/4 cup water and the oil. Using a dough hook, start mixing the dough on low.
- Add the salt, rosemary, and 1 cup flour and mix until it's completely incorporated.
- Then add the next cup of flour and repeat, continuing cup by cup. As the flour is incorporated, a dough ball will start to form and come away from the bowl. As you gradually add the last of the flour, turn up the speed and mix for 1 minute.
- Turn the dough out onto a floured work surface. Knead until smooth.
- Place dough in an oiled bowl and cover it with a cloth; allow it to rise and double in bulk, 45 to 60 minutes.
Make the topping
- Meanwhile, heat a large skillet over medium heat, add 1 tablespoon of the oil, and toss in the onions. Cook until softened, about 20 minutes. Season with salt and pepper, and allow to cool.
Assemble and bake the pizza
- Preheat the oven to 400°F (200°C). Sprinkle a little coarse cornmeal on a baking sheet.
- Punch down the dough and place the dough on the cornmeal. Using your fingertips, gently make indentations in the dough and spread it to the pan size, approximately 10 by 15 inches.
- Spread the ricotta on the dough to within a half inch of the edge.
- Distribute the cooked onions evenly over the dough and then top with the chopped rosemary, garlic cloves if using, and Parmesan and drizzle with the remaining olive oil. If desired, sprinkle with additional freshly ground pepper.
- Bake the pizza for 25 to 30 minutes, until the crust is golden and crisp.
- Serve the pizza immediately or let it cool on a wire rack and then serve at room temperature, sliced into narrow wedges or strips as a starter or wider slices as something more substantial. Originally published Jul 18, 2005.
Nutrition Information
Show Details
Serving
1portion
Calories
420kcal
(21%)
Carbohydrates
45g
(15%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
11g
(55%)
Cholesterol
29mg
(10%)
Sodium
589mg
(25%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings | 1 large pizza
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 420kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 29mg | 10% |
| Sodium | 589mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
Other Recipes
You'll Also Love
