Caramelized Onion & Portabella Pizza

Caramelized Onion & Portabella Pizza

Okay folks, this really is easy pizza dough to make. Although the directions call for a mixer, last night I hand mixed the dough with a large wooden spoon, then set it aside to rise. The entire process took me maybe 10 minutes, & another 20 to rise. You cannot beat that.

AND, I topped it with whatever we had in the house…..of course Mozzarella cheese….and I added a little Brie.

Mine was topped with sliced Portabella Mushrooms, sautéed for about 3 minutes in olive oil & a few garlic slices, salt & pepper…done!

I also added some caramelized yellow onions, which consists of peeling, & cutting into slices a yellow onion, then sautéing it on medium heat in butter until golden brown. Salt & set aside.

Follow the directions below for the pizza dough. Once ready, cut the large ball of dough in half. This makes two good sized pizza’s that will feed about 3.

Pizza Dough

1 package active dry yeast
1 tsp. sugar
1 cup warm water
1 tsp. Salt
2 tsp. Extra-virgin olive oil
2 ½ cups (Approx.) All-purpose white flour, plus more for dusting & rolling pizza

Directions:

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low (or just use your arm & a wooden spoon) and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.

When the dough starts to come together, increase the speed to medium; stop the machine
periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a
small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1
tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5
minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times;
kneading until it is smooth and elastic. Form the dough into a round and place in a lightly
oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise
in a warm spot (i.e. over a gas pilot light/warm oven) until doubled in size, about 45 min. to 1 hour.

This is a good time to stick a pizza stone in the oven and preheat them to 425 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and
stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza
paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of
olive oil, and top with your favorite flavors.

Slide the pizza onto the hot stone in the
oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the
remaining dough.