These pizzas are hearty, party finger food when made mini-style or you can roll out the dough into one large piece to make a pizza for an informal supper with a side salad. Caramelized onions are wonderfully rich, golden brown and sweet.
Make ahead tips:
1. You can prepare the onions the day before and refrigerate them, or prepare them while the dough rises.
2. You can assemble the unbaked pizzas, freeze them flat on a cookie sheet, then transfer to a tightly sealed container, and bake them as needed.
Make pizza dough using your favourite recipe or use purchased pizza dough from Reesor’s.
Let the dough rise in an oiled bowl, sealed with plastic wrap in a warm place until it’s doubled in size.
On a floured counter use your hands to shape the dough into a cylinder about 18” long.
Using a large, sharp knife cut the dough into about 24 pieces, about the size of a golf ball.
Using your hands or a rolling pin flatten each piece of dough until it’s about 1/4” thick and about 3” in diameter. If you can’t make it perfectly round, don’t worry. Call them rustic!
Sprinkle corn meal on a cookie sheet. Place about 12 pieces of the rolled out dough on the prepared cookie sheet in even rows about 1” apart.
Caramelized onions (see recipe below)
1 1/2 cup grated Mozzarella, Asiago or your favourite cheese
1/4 cup finely grated, Parmesan cheese
1/4 cup Dijon style mustard
Sprinkle of thyme or your favourite herb
Allow about 45 minutes to caramelize the onions with occasional stirring. They should end up soft and still have structure. Using a large frying pan and not over-crowding the onions allows the onions’ sugars to caramelize more quickly and reduce in size. Otherwise the onions will first have to steam and then evaporate the water from the onions before they caramelize.
4 large Ontario onions, cut in half, then sliced about 1/8” thick.
1-2 Tbsp cooking oil
1/8 tsp salt
Pre-heat a large frying pan over medium heat. Add the oil and then add the sliced onions.
Moderate the heat as needed. Keep the heat high enough to keep them cooking, but don’t let them burn. If necessary add a little water to get the bits that stick to the bottom of the pan.
Assemble the pizzas
Preheat oven to 450 degrees F.
Using the back of a spoon, spread Dijon style mustard on top of each piece of dough.
Place 1-2 Tbsp of the caramelized onion on top of the mustard on the dough.
Sprinkle about 1 Tbsp of the cheese & a little Parmesan on top.
Add a pinch of thyme or your favourite herb on top.
Bake on the lowest rack of the oven for about 10 minutes or until the cheese is melted and the bottom of the pizza is golden brown.