Recipe

Balsamic Caramelized Onion and Blue Cheese Pizza

Recipe
2 Questions

Photo 1 of 2
by lastnightsdinner

Photo 2 of 2
by lastnightsdinner

This recipe was entered in the contest for Your Best Pizza
Chef
adashofbitters's Notes: This recipe is my adaptation of a vegetarian pizza from a pizzeria in Providence, near Brown University. I loved it so much, I wanted to develop my own version. For the blue cheese, I've used...
This recipe is my adaptation of a vegetarian pizza from a pizzeria in Providence, near Brown University. I loved it so much, I wanted to develop my own version. For the blue cheese, I've used Gorgonzola Dolce to great result, but our cheesemonger was out of that this weekend, so I asked for a recommendation, and bought Windsor Blue, from New Zealand. You want a buttery and slightly sweet blue. As with my Iron Skillet Pizza, I make the dough a day before and let it proof overnight in the fridge, for better flavor and texture. This dough recipe is different, however, because I bake the pizza differently--on a pizza stone instead of in an iron skillet. I want this dough to be light and crunchy-crisp. I forget where I first saw the idea to use parchment paper between the crust and the stone, but I love it. It's neater and easier than using corn meal, and it keeps fats (cheese, fat from animal protein, oil, etc.) from baking onto the stone. I think somehow it does a better job crisping the crust, but I have no idea why. Paging Harold McGee! This crust is versatile; it's good with meaty pies and vegetarian, and the crust itself is vegan. I also use this recipe for grilled pizza. I've been working for years to find a crust recipe I really love; this is it.

Expand Collapse

Serves 4-6

Pizza crust:

2 teaspoons active dry yeast Ask a question about this ingredient

1/2 teaspoon sugar Ask a question about this ingredient

1 cup warm water Ask a question about this ingredient

2 tablespoons extra-virgin olive oil Ask a question about this ingredient

1/4 cup white wine or dry vermouth, at room temperature Ask a question about this ingredient

2 teaspoons kosher salt Ask a question about this ingredient

3 cups unbleached all-purpose flour Ask a question about this ingredient

Balsamic Caramelized Onions and Other Toppings:

2 tablespoons extra-virgin olive oil Ask a question about this ingredient

3 medium red onions, cut into half moons Ask a question about this ingredient

1 tablespoon kosher salt Ask a question about this ingredient

1/4 cup balsamic vinegar Ask a question about this ingredient

7 ounces sweet blue cheese Ask a question about this ingredient

1 tablespoon fresh thyme leaves Ask a question about this ingredient

A day in advance, start the dough.
Ask a question about this step
In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, olive oil, wine or vermouth, and water; let sit 5 minutes or until frothy.
Ask a question about this step
Add salt, and 1 1/2 cups of flour. Combine on low speed until flour is incorporated, about 2 minutes.
Ask a question about this step
Add remaining flour, half cup at a time, until incorporated. Increase speed to medium and mix until the dough pulls away from the sides of the bowl and crawls up the dough hook, about 1 minute. Add 1 to 2 tablespoons water if dough is dry and not coming together. If dough is too wet, add 1 to 2 tablespoons flour. Continue kneading on medium 2 more minutes, until dough is silky smooth.
Ask a question about this step
Grease a medium bowl with olive oil and add dough to the bowl. Cover and let the dough rise until it doubles in bulk, about an hour.
Ask a question about this step
Punch down, reshape, and let rise again (covered) in the refrigerator, at least 2 hours or overnight. Bring dough back to room temperature 2 hours before you plan to roll it out.
Ask a question about this step
On day of assembly, start the onions.
Ask a question about this step
Heat a large saute pan over medium and add olive oil.
Ask a question about this step
When olive oil is hot, add onions and salt. Saute until they just begin to color, stirring frequently. Add balsamic vinegar and stir to combine. Turn heat to medium low and cook for about 30-35 minutes, or until onions have cooked down and caramelized deeply. Remove from heat and set aside.
Ask a question about this step
Place a pizza stone on bottom rack of oven and preheat to 450ºF. (You can do this while onions are caramelizing.)
Ask a question about this step
Place one sheet of parchment paper on a pizza peel or the back of a cookie sheet. Place dough on parchment. Using hands, gently stretch dough into a rectangle, about 15 inches by 12 inches. (The crust won't be thin by NYC standards, but I love it anyway.) It sometimes helps to stretch the dough a bit, let it rest for a few minutes, stretch it some more, let it rest a bit, lather, rinse, etc.
Ask a question about this step
Spread caramelized onions evenly over dough. Crumble all but about 1 ounce of blue cheese and sprinkle evenly over onions.
Ask a question about this step
Using pizza peel, guide pizza onto heated stone. Bake for 15 minutes. Remove, using pizza peel. Sprinkle thyme and remaining cheese over pizza.
Ask a question about this step