Caramelized Onion & Herbs de Provence Pizza

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:

  1. Meat – this can be chicken, sausage, or steak, but a meat protein is a must to be considered a “meal” by my man.
  2. 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.
  3. 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)
  1. Dissolve the yeast in the warm water for 5 minutes until foamy.
  2. 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.

Pizza Toppings:

  • 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
  1. Heat the oven to 350 F, line a baking sheet with aluminum foil, spray lightly with olive oil.
  2. 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.
  3. Remove the lid from onions and cook for 5 more minutes, letting the liquid reduce.
  4. 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.
  5. When the veggies are out, turn the oven up to 475 F.
  6. 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.
  7. 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.
  8. 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.
  9. Layer the pizza with tomatoes, caramelized onions, bell peppers, green onion, watercress/arugula, chicken, shredded cheese, and finish by dotting with halved mozerella perlini.
  10. Bake pizza for 15 – 18 mins at 475 F, or until crust has a light brown edge.

Slice and enjoy!

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