Rosemary Red-Onion Pizza
You can never have too many main course recipes, so give Rosemary Red-Onion Pizzan a try. For $1.22 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 556 calories, 17g of protein, and 16g of fat. This recipe serves 4. 6 people found this recipe to be tasty and satisfying. It is a reasonably priced recipe for fans of Mediterranean food. A mixture of bread flour, olive oil, fresh rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours. It is brought to you by Leites Culinaria. Overall, this recipe earns a good spoonacular score of 55%. If you like this recipe, take a look at these similar recipes: Sweet Potato Kale Pizza with Rosemary & Red Onion, Rosemary and Red Onion Focaccia, and Rosemary And Red Onion Focaccia.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 80 minutes
Ingredients:
3 cups bread flour, as needed
Coarse cornmeal, just enough to sprinkle on a baking sheet
1 tablespoon coarsely chopped fresh rosemary
2 tablespoons honey
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
3 medium red onions, sliced in 1/4-inch-thick rounds
2 tablespoons chopped rosemary
1 1/2 teaspoons sea salt
Sea salt and fresh ground pepper, to taste
1 cup 105°F (41°C) warm water
1 package quick-rise yeast
Equipment:
bowl
frying pan
oven
baking sheet
Cooking instruction summary:
Make the dough1. 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, then stir to make sure the yeast is dissolved. Mix in the remaining 3/4 cup of water and the oil.2. Using a dough hook, start mixing on low. Add the salt, rosemary, and 1 cup of flour at a time and mix until it’s completely incorporated. Then add the next cup, continuing cup by cup. You’ll note, as the flour is incorporated, a dough ball will start to form and come away from the bowl. Gradually add the last amount of flour, and then turn up the speed of the mixer and mix for 1 minute. Turn the dough out onto a floured work surface. Knead until smooth.3. Place dough in an oiled bowl and cover it with a cloth; allow it to rise and double in bulk, about 45 minutes.Make the topping4. Meanwhile, heat a large skillet over medium heat, add 1 tablespoon of the oil, and toss in the onions. Cook until golden brown, about 7 to 10 minutes. Season with salt and pepper, and allow to cool.Make the pizza5. Preheat oven to 400°F (200°C). Punch down the dough after it doubles in bulk.6. Sprinkle coarse cornmeal on a baking sheet or pan, place the dough on top, and, using your fingers, make indentations in the dough and spread to the pan size.7. Distribute the cooked onions evenly over the dough, then top with the chopped rosemary and Parmesan cheese and drizzle with the remaining olive oil. Optional: Sprinkle with additional fresh ground pepper.8. Bake the pizza for 30 minutes, until the crust is golden and crisp. Remove from the oven and serve immediately, or allow the pizza to cool on a rack and then serve at room temperature with antipasto.
Step by step:
1. Make the dough
2. 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, then stir to make sure the yeast is dissolved.
3. Mix in the remaining 3/4 cup of water and the oil.
4. Using a dough hook, start mixing on low.
5. Add the salt, rosemary, and 1 cup of flour at a time and mix until it’s completely incorporated. Then add the next cup, continuing cup by cup. You’ll note, as the flour is incorporated, a dough ball will start to form and come away from the bowl. Gradually add the last amount of flour, and then turn up the speed of the mixer and mix for 1 minute. Turn the dough out onto a floured work surface. Knead until smooth.
6. Place dough in an oiled bowl and cover it with a cloth; allow it to rise and double in bulk, about 45 minutes.Make the topping
7. Meanwhile, heat a large skillet over medium heat, add 1 tablespoon of the oil, and toss in the onions. Cook until golden brown, about 7 to 10 minutes. Season with salt and pepper, and allow to cool.Make the pizza
8. Preheat oven to 400°F (200°C). Punch down the dough after it doubles in bulk.
9. Sprinkle coarse cornmeal on a baking sheet or pan, place the dough on top, and, using your fingers, make indentations in the dough and spread to the pan size.
10. Distribute the cooked onions evenly over the dough, then top with the chopped rosemary and Parmesan cheese and drizzle with the remaining olive oil. Optional: Sprinkle with additional fresh ground pepper.
11. Bake the pizza for 30 minutes, until the crust is golden and crisp.
12. Remove from the oven and serve immediately, or allow the pizza to cool on a rack and then serve at room temperature with antipasto.
Nutrition Information:
covered percent of daily need
