Sunday, May 20, 2012

caramelized onion pizza anyone?

I love caramelized everything.  Including caramel corn, though that didn't turn out so hot the last time I made it (typo = 3x too much salt, yuck!).  This week, I grabbed a pizza crust from the freezer when I got home from work and,  voila - when I got back from my ride, it was waiting for me on the counter, ready for cooking.

In an effort to lighten the amount of food that I waste, I'm trying to use what I've got - egg scrambles and pizza crust can help with that.  So this week's pizza was a caramelized onion, garlic, and spinach white pizza.

The crust:
Herbed Whole Wheat Crust (freezes maybe better than it is fresh)
Proof 2 packages of yeast in 2 cups warm water with 1 teaspoon sugar.  Add 3 cups whole wheat flour, 2 cups white flour, 1 teaspoon salt, 2 tablespoons olive oil and 1-2 tablespoons Herbes de Provence or similar dried herbs. Stir until sticky.  Knead approximately 5-8 minutes incorporating another ~1 cup white flour until it's an elastic ball.  Allow to rise in an oil coated bowl for about 1 hour and divide into 4 crusts.  Wrap tightly with saran wrap to freeze.  Each will make a 10-12" thin crust pizza.

The toppings:
olive oil
caramelized red onion
pizza cheese
parmesan romano

Assemble and bake 15' or until done at 425 on a pizza stone dusted with cornmeal.  Yum.

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