I have been on the hunt for the best pizza dough recipe. The last time I made a Cooks Illustrated 24-hour-cold-rise dough recipe, and it was good but it was a bit of a process to make. This time I tried this recipe from Bon Appetit. [Dad, you would be proud!] This is by far the best home-made pizza crust I have ever had. Thin, chewy, crispy and tastes like REAL pizza crust.
I came across a recipe for a caramelized onion, Brie and gorgonzola tart made with puff pastry. I thought that sounded pretty damn good but even better on homemade pizza dough. So that is what I did and it was AMAZING! I am talking fancy-shmancy-top restaurant- style pizza.
*Recipe adapted from Simply Recipes
2 Tbsp olive oil
4 cups of sliced onions, sliced root-to-top in thin slices
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
2 oz chilled Brie cheese, rind removed and diced
2 oz crumbled blue cheese
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
Heat pizza stone in a 500 degree oven for 45 minutes. Meanwhile,Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.
Roll out pizza dough and measure to fit your pizza stone.
Take out the pizza stone, reduce oven to 450 and quickly put your pizza dough onto the stone. Sprinkle the onions all over your dough, dot with both cheeses and bake for 14-16 minutes. Sprinkle with fresh rosemary and thyme. Let cool for a few minutes if you can wait, cut and enjoy!
Prepared to be wowed!