Schiacciata with Caramelized Onions
- 3 tablespoons extra-virgin olive oil, divided
- 5 cups thinly sliced onions
- Sea salt and freshly ground black pepper
- 1/2 cup water
- 1 1/2 teaspoons finely chopped fresh thyme leaves
- Cornmeal, for dusting baking sheets
- 1/2 pound store bought pizza dough
- All-purpose flour, for dusting dough and work surface
- About 15 oil-cured olives, pitted
- About 1/2 cup grated fontina or Gorgonzola
- 3 small handfuls fresh flat-leaf parsley leaves, optional
- Aged red-wine vinegar, optional
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat until hot.
- Add the onions, season with salt so the onions release their liquid, and reduce the heat to medium-low.
- Cook until the onions stop releasing water and the pan is nearly dry again, about 4 minutes.
- Do not allow the onions to brown.
- Add the water, stir, cover, and cook until softened, about 10 minutes.
- Uncover, stir in the thyme, and cook over medium heat until the onions are light brown, about 10 minutes longer.
- Season lightly with pepper.
- Do not cook the onions too long now as they will brown further in the oven.
- Let cool for several minutes.
- Preheat the oven to 500 degrees F. Dust 2 baking sheets with cornmeal.
- Cut the dough into 3 equal pieces.
- Working on a floured surface, shape each piece of dough by hand or with a rolling pin into an 8-inch round, keeping the edges a little thicker than the center.
- Transfer the rounds to the prepared baking sheets.
- Brush each round with 1 teaspoon of the olive oil and divide the onions evenly among them.
- Let rise for about 20 minutes.
- Push the dough with your fingers.
- Top each round with the caramelized onions and then scatter olives on top.
- Dot rounds evenly with the cheese.
- Bake until light brown all around the edges and on the bottom, about 12 minutes.
- Let cool for a minute, then, if desired, pile a handful of parley leaves on top of each.
- If using, put the vinegar in a spray bottle and mist the parsley.
- Chef's Note: Diced cooked potatoes are also a good addition to the onions.
extravirgin olive oil, onions, salt, water, thyme, cornmeal, flour, parsley, redwine vinegar
Taken from www.foodnetwork.com/recipes/michael-chiarello/schiacciata-with-caramelized-onions-recipe.html (may not work)