Pizza with Caramelized Onions, Feta, and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This pizza is a variation on a classic dish from the South of France called pissaladière. Our version omits the original's anchovies. Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1/4 teaspoon sugar |
1/4 cup warm water (105° to 115°) |
1/3 cup cool water |
1 tablespoon fat-free milk |
1 teaspoon olive oil |
2 cups all-purpose flour |
1/2 teaspoon salt, divided |
cooking spray |
1 tablespoon cornmeal |
2 1/2 cups caramelized onions (about 8 cups uncooked) |
1/4 teaspoon pepper |
1 garlic clove, minced |
1 cup (4 ounces) crumbled feta cheese |
1/4 cup coarsely chopped pitted kalamata olives |
Directions:
1. Dissolve yeast and sugar in warm water in a small bowl, and let stand 5 minutes. Stir in cool water, milk, and olive oil. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor, and pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute, and process until dough forms a ball. Process dough an additional minute. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Preheat oven to 450°.
4. Punch dough down; cover and let rest 15 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a 15-inch pizza pan or baking sheet sprinkled with cornmeal.
5. Combine Caramelized Onions, 1/4 teaspoon salt, pepper, and garlic. Spread onion mixture over dough. Sprinkle feta and olives over onion mixture. Bake at 450° for 18 minutes or until browned.
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