When The 🌝Moon Hits The Sky Like a Big 🍕Pizza Pie…….
It’s a great, big, happy 🎉 party-night around this place, whenever we make homemade 🍕 pizza! Homemade is double the fun. It’s as fun to make as it is to eat! Whatever your favorite topping, making it at home is away to let everyone have it their way! “Pizza-Picassos”.
Pizza can be a pretty inexpensive dinner, especially the big chains that offer take out or delivery. But you still can’t beat the savings when you make it at home. Try this pizza with caramelized onions, 🍅 tomatoes and ricotta cheese!
I admit that we are not the order pizza kinda people. Recently I ordered take-out pizza for a large group and I was shocked at the low price of some of the options! However, you can still make it at home for a fraction of the cost of ordering to go or delivery. If you have kids, this is a perfect way to keep them entertained and maybe even inspire them to make healthier topping choices. A really delish 🍕pizza doesn’t have to be oozing in 🧀 cheese or sauces. I rarely put sauce on homemade pizza, the fresh ingredients don’t need it. Try it this way and see what you think.
Dough Not Be Afraid!
You can whip up a bunch of 🍕 pizza dough in no time. I know you can buy pre-made pizza dough in most grocery or specialty stores. If you don’t want to make it, buying pre-made dough is the second best option. I hope you’ll try this recipe. It’s easy and you can make a bunch and freeze it for anytime you want a quick and easy family pleasing dinner.
I used to be afraid of anything that called for yeast. I think I was afraid it would be complicated or easy to mess-up. Nothing could be further from the truth. Here’s the scoop on dough!
Measure
Use a envelope of instant rising yeast. That’s about 2 1/4 teaspoons. You add the yeast to a 1 cup measure of water that is very warm to the touch. Sprinkle the top with about 1/4 teaspoon of sugar or honey. The yeast will start to bubble and prove that it’s still alive. Wait about 5 minutes.
Into the bowl of your food processor with the hook attachment, add 3 cups all purpose flour, 1 teaspoon salt and let it mix for a few seconds. Add 1 tablespoon olive oil and the yeast mixture. Let the mixture form a dough. Slowly add about 1/4 cup water then more if necessary. Let the dough hook mix until the dough forms into a ball around the hook. If the mixture is too wet, add a bit of flour, if too dry, add a bit more water. Seriously, you can’t mess this up. The dough should not be slightly sticky.
🤗You Knead me, Your really Knead me!
Remove the dough from the bowl and place it on a lightly floured work surface. Knead the dough for about 5 minutes. Just push down with both hands and pull the dough over on itself, repeat, repeat, repeat, adding a bit of flour if the dough sticks to the surface or your hands. It’s very therapeutic! The dough is ready when you can roll it into tube shape and it stretches easily.
Rise
Place the dough into a bowl that you’ve lightly oiled. Top with a clean cloth and set to rise in a warm spot. Go away for about 90 minutes. The dough will have at least doubled in size. Punch it down and let it rise again, about 1 hour.
You Dough Not Say!
Now, the dough is ready to go. For this pizza recipe (a 12 x 17 x 1) I use 2/3 of the dough and then I freeze the rest for another use. You can use it now for pizza or freeze it. This will make about 6 individual pizzas, 2 large pizzas or 1 really, really big pizza. If you’re working with kids or even grown up kids, it’s fun to give everyone their own piece of dough to shape and cook. When we do that, we usually put them right on the bbq. Here’s some ideas!
BBQ Pizza
Shape dough and set on boards. Lightly oil one side and set the oil side down on the hot grill, on medium direct heat. Let the pizza crusts cook until they loose their glossy look and the bottom is lightly browned, about 5 minutes. Return the crusts to the “pizza artists” and let them top the grilled side with all their favorites. Return to the grill and cook, covered about 5-10 minutes, until the toppings are hot and any cheese is melted and any sauce is bubbling.
Oven Baked Pizza
Shape the dough as above, into individual sizes or, roll into rounds or shape into a large jelly roll baking pan. I prefer the ease of the jelly roll baking pan method. I put the dough directly on the pan, no flour, cornmeal or oil. For this recipe, use 2/3 of the dough, then freeze the rest for another use.
Using my fingers, I carefully stretch the dough to fit the pan. Don’t tear or force the dough. If it’s being stubborn, just wait a few more minutes, it will eventually give in and stretch.
Preheat the oven to 450° , and if you have one, add a pizza stone to the lowest rack. If you don’t have a pizza stone, it will still be great, just maybe not as crispy on the bottom center of the pizza.
Onion Candy
One of my favorite pizza toppings is caramelized onions. It’s onion candy. I cook the onions low and slow. Here’s how I do it. Peel and wash two large onions. slice as thinly as possible. I use a mandolin. It takes about 15 seconds to perfectly slice an onion on the slimmest setting 1/16 inch.
Add the onion to a large pan with about 1 tablespoon of olive oil. Top with 1 teaspoon granulated sugar or honey and 1 teaspoon kosher salt.
Cook on low, about 2 hours. Yes, I said, 2 hours. It’s pretty low maintenance too. If you have the heat on very low, you’ll just need to toss with tongs about every 30 minutes.
You Can Top This
Slice fresh tomatoes. I used heirlooms from my garden and a mix of cherry tomatoes. Chop about 1/4 cup fresh basil and 1/4 cup fresh oregano or marjoram. For the baking method, top the unbaked crust with the caramelized onions, then add the tomatoes.
Next, add 1 1/2 cups fresh ricotta cheese. If you prefer goat cheese (and I love that too) substitute 1 1/2 cups ricotta for about 6 ounces goat cheese to a large pizza.
You can make the ricotta from scratch, here’s by recipe. https://wp.me/p9KEfL-9P If you don’t have the time, use store bought, but it’s not as delicious! Top with fresh chopped herbs, and a light sprinkling of olive oil, about 1 tablespoon on a large pizza. Then, top with 1/2 cup grated Parmesan cheese and 2 teaspoons of dried oregano.
Bake on the bottom rack of the oven, preferably on top of a pizza stone, for 20 minutes. The crust should be golden brown and the tomatoes, cooked through. Let the pizza sit about 3-4 minutes, then slice. Enjoy!
Pizza with Caramelized Onions, Tomatoes and Ricotta Cheese
Notes
You can make the dough ahead, and freeze it for later!
This recipe will make about 6 individual pizzas, 2 large pizzas or 1 really, really big pizza. Cut the dough into serving sizes desired and freeze. Or, freeze the entire recipe and once it's defrosted, cut into desired sizes.
BBQ Pizza
Shape dough and set on boards. Lightly oil one side and set the oil side down on the hot grill, on medium direct heat. Let the pizza crusts cook until they loose their glossy look and the bottom is lightly browned, about 5 minutes. Return the crusts to the "pizza artists" and let them top the grilled side with all their favorites. Return to the grill and cook, covered about 5-10 minutes, until the toppings are hot and any cheese is melted and any sauce is bubbling.
Oven Baked Pizza
Shape the dough as above, into individual sizes or, roll into rounds or shape into a large jelly roll baking pan. I prefer the ease of the jelly roll baking pan method. I put the dough directly on the pan, no flour, cornmeal or oil. Using my fingers, I carefully stretch the dough to fit the pan. Don't tear or force the dough. If it's being stubborn, just wait a few more minutes, it will eventually give in and stretch.
Ingredients
For the Dough
- 3 cups all purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 envelope (2 1/4 teaspoons) rapid rise/instant yeast
- 1/4 teaspoon sugar or honey
- 1 cup water, warm to the touch plus up to 1 cup more
For the Caramelized onions
- 1 tablespoon olive oil
- 2 large onions sliced to 1/16 inch thick
- 1 teaspoon sugar or honey
- 1 teaspoon salt
For the Toppings
- 1 1/2 cups ricotta cheese (any type) or substitute 6 ounces goat cheese, crumbled
- 2 large tomatoes, sliced to 1/4 inch
- 1 cup cherry tomatoes, sliced
- 1/4 cup freshly chopped basil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup freshly chopped oregano or marjoram
- 2 teaspoons dried oregano
- 1 tablespoon olive oil
Instructions
- Add the yeast to a 1 cup measure of water that is very warm to the touch. Sprinkle the top with about 1/4 teaspoon of sugar or honey. The yeast will start to bubble, let sit 5 minutes.
- Into the bowl of your food processor with the hook attachment, add 3 cups all purpose flour, 1 teaspoon salt and let it mix for a few seconds. Add 1 tablespoon olive oil and the yeast mixture. Let the mixture form a dough. Slowly add about 1/4 cup water then more as necessary. Let the dough hook mix until the dough forms into a ball around the hook. If the mixture is too wet, add a bit of flour, if too dry, add a bit more water. The dough should be slightly sticky.
- Remove the dough from the bowl and place it on a lightly floured work surface. Knead the dough for about 5 minutes. Just push down with both hands and pull the dough over on itself, repeat, repeat, repeat. The dough is ready with it's elastic and soft.
- Place the dough into a bowl that you've lightly oiled. Top with a clean cloth and set to rise in a warm spot. Let the dough rise for about 90 minutes. The dough will have at least doubled in size. Punch it down and let it rise again, about 1 hour.
For the Caramelized Onions:
- Peel and wash two large onions. slice as thinly as possible. If using a mandolin, set at the 1 1/16 measure.
- Add the onion to a large pan with about 1 tablespoon of olive oil. Top with 1 teaspoon granulated sugar or honey and 1 teaspoon kosher salt. Cook on low for 2 hours, until the onions become caramelized and brown.
For the Pizza
- Preheat the oven to 450° , and if you have one, add a pizza stone to the lowest rack.
- This recipe uses 2/3's of the dough. Just freeze the rest for another use.
- Spread the pizza dough onto a large baking pan (12 X 17 X 1). If the dough is not pliable, just give it a few minutes to begin to stretch. I continue to work with the dough as I am preparing toppings to stretch it into place.
- Top with the onions, spreading evenly across the surface of the unbaked dough. Next top with dollops of ricotta cheese, next add the tomatoes, then the fresh herbs. Top with about 1 tablespoon of drizzled olive oil, then top with grated Parmesan cheese and sprinkle with 2 teaspoons of dried oregano.
- Bake for 20 minutes or until the crust is golden brown and the tomatoes are cooked through.
- Let the pizza sit 3-4 minutes before slicing.
Karen Harris https://www.bittersaltysoursweet.com
