Monday, 20 June 2011

Tea time...

One of the best gifts we've ever received is our divine little Pizza Maker pizza oven (thanks C&J). Apart from Russell's Pizza in Willunga (a must to visit if you are in SA), it consistently turns out the best pizzas I know.
Tonight I came home from work to be welcomed by my husband cooking Onion Confit Pizza for tea. It was so delicious I just had to share it.

Onion Confit Pizza

Pizza Dough
2 cups of plain flour
3/4 cup of warm water
1 teaspoon caster sugar
1 sachet (7g) yeast

2kg brown onions peeled and sliced thinly
20g butter
dash of olive oil
herbs from the garden (Josh tonight used a bay leaf and thyme)
black olives (could use Kalamatas or green if you already have those)

Firstly I have to say, you need to cook your onions in a shallow baking dish in the oven along with the butter and olive oil for about 1 1/2 hours at 150 degrees. This makes them nice and caramelised, which is essential to the flavour. Thankfully it is easy, just a little time consuming. You need to heap them though, if they are spread thinly they will burn. Turn the onions every 15 minutes or so. Remove from the oven... the smell is divine! Remove the bay leaf and thyme. If the thyme is cut finely I'd leave it in there.

To make the dough, add the yeast and sugar to the warm water, stir until frothy and then add to the flour. It's easier to mix if you make a little well. Knead for about 5 minutes, then put in clean bowl and cover with a tea towel or cling wrap and leave for at least 30 minutes. The dough should make about 4 pizzas. Divide the dough and then roll out to your preferred thickness. I love them thin. Top with onion confit, a sprinkling of olives and a few anchovy fillets. You can cut the anchovies finely or even not use them at all if they aren't to your liking. I am not usually a fan but they do add a pleasant pizzang. Place in pizza oven or normal oven (on stone or tray on about 220 degrees) until the bottom of the dough is crisp and the edges are lightly browned. Drizzle with a little olive oil if you like and serve. WOW the flavour is magnificent. It'd go nicely with a fresh rocket and pear salad. Enjoy!

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