Pizza is a favorite of many, but I find the heavy red sauce and piles of greasy meats on most American pizzas a little tiring after awhile. I ooh and ahh over the artisan pizzas with unique ingredients such as figs and chorizo (Sapristi in Québec City hit the spot on that one), and thankfully my non-picky husband is always game to try something new. He favors the standard mounds of meat on his pie, so when I venture into the world of pizza creation there are a few requirements I must meet:
- Meat – this can be chicken, sausage, or steak, but a meat protein is a must to be considered a “meal” by my man.
- Base Seasoning – I omit the red sauce in almost all of my homemade pizzas, so I have to replace it with something equally flavorful to balance the pizza.
- More than one cheese – pizza is not pizza without cheese, and I like to mix and match to find that perfect flavor combo – goat cheese, mozzarella, and feta, are regular favorites.
Last night I wanted to make a fun and different pizza. After my idea of anchovies or sardines was nixed (fear of stinking up the office with leftovers prevailed) I opted for a more standard combination. The result was a caramelized onion pizza with Tuscan olive oil, roasted veggies, and asiago and mozzarella cheeses.
Sadly, no step-by-step photos today as I was tired last night, and may have also been engrossed in an episode of The Office as I cooked (gotta be real). Here is the recipe:
Caramelized Onion & Herbs de Provence Pizza
- Serves 2 (with leftovers for the next day)
- Prep Time: 20 mins
- Cook Time: 18 mins
Pizza Crust (from Pioneer Woman’s – Veggie Pizza)
- 1/2 teaspoon Active Dry Yeast
- 3/4 cups Warm Water
- 2 cups All-purpose Flour
- 1/2 teaspoon Kosher Salt
- 3 Tablespoons Olive Oil
- 1 tbs corn meal (for non-stick baking)
- Dissolve the yeast in the warm water for 5 minutes until foamy.
- Combine the flour and salt, and add in the proofed yeast water and olive oil, mix until it forms a nice ball. Cover, and set aside in a warm area and let rise for 1 hour.
- 1/2 red onion thinly sliced
- 1/2 red bell pepper thinly sliced
- 1 large tomato, or two handfuls cherry tomatoes, sliced
- Bunch of arugula, watercress, or spinach (whatever you have on hand)
- 1 green onion sliced on the bias
- 1 chicken breast sliced on the bias
- 1 cup asiago blend, shredded cheese
- 1/2 cup mozzarella perlini (halved)
- 1 1/2 tsp Tuscan Olive Oil
- 2 tsp Herbs de Provence, divided
- Salt and Pepper to taste
- 1 tbs Olive Oil
- 1 tsp butter
- Heat the oven to 350 F, line a baking sheet with aluminum foil, spray lightly with olive oil.
- In a skillet over medium heat, add 1 tbs olive oil and 1 tsp butter, heat until shimmering, then add the sliced red onions. Sprinkle with salt and pepper, and 1/2 tsp herbs de provence. Stir to combine, cover, and turn heat to medium low and let cook down for 10-15 mins.
- Remove the lid from onions and cook for 5 more minutes, letting the liquid reduce.
- While the onions are cooking, slice the tomatoes, bell pepper, and green onion and lay them on the aluminum lined baking sheet. Sprinkle lightly with salt. Bake at 350 F for 10 minutes, or until soft.
- When the veggies are out, turn the oven up to 475 F.
- When the onions are done, set them aside with the other veggies. Add a dash of oil to the pan, if needed, add the sliced chicken to the pan. Sprinkle with another 1/2 tsp Herbs de Provence, salt and pepper. Cook until JUST done, stirring occasionally, about 3-5 mins.
- On a clean surface gently roll out the pizza dough to fit your baking sheet (mine is 17″ x 12″). Sprinkle your baking sheet with the corn meal, and lay your pizza dough on top. The dough does not need to be perfectly shaped, just an even thickness.
- Sprinkle the Tuscan Olive Oil across the dough and spread with your hands or a spatula until even. Sprinkle dough evenly with the remaining 1 tsp Herbs de Provence.
- Layer the pizza with tomatoes, caramelized onions, bell peppers, green onion, watercress/arugula, chicken, shredded cheese, and finish by dotting with halved mozerella perlini.
- Bake pizza for 15 – 18 mins at 475 F, or until crust has a light brown edge.
Slice and enjoy!