I’ve failed miserably at making caramel so I’ve kept my distance from attempting caramelized onions. I mean, they both have the word caramel in them and involve a similar process, so I had every good reason to be intimidated. After I read a tutorial on Rufus’ Food and Spirits Guide I knew I had to try them soon.
Because I’ve been obsessed with making homemade pizza lately, I figured I’d throw them on a pizza. After this discovery, I believe every pizza should have caramelized onions on them.
The (No-Rise) Crust:
-1 (.25 ounce) package active dry yeast (2 1/4 tsp yeast)
-1 teaspoon white sugar
-1 cup warm water (110 degrees F/45 degrees C)
-2 1/2 cups flour- I used white whole wheat
-2 tablespoons olive oil
-1 teaspoon salt
Legendary White Sauce:
-1 Cup Whole Milk
-2 Tablespoons Unsalted Butter
-2 Tablespoons All-Purpose Flour
-Salt and Pepper to Taste
-1/4 teaspoon Garlic Powder
-1 Cup Cheese (Freshly Grated Mozzarella is best)
-6 Cherry or Grape Tomatoes, cut in half
-1/2 Cup Chopped Kale
Preheat oven to 450F. In a bowl, dissolve yeast and sugar in warm water (about 110F.) Let stand 10 minutes until frothy. Add flour, salt, and olive oil. Allow to rest while making the sauce.
Gently heat butter and milk to simmering in a small saucepan. Add flour and whisk constantly until smooth. Add salt, pepper, and garlic powder. Do not allow flour to darken in color (again: whisk constantly!) Cook until sauce thickens, about 7-10 minutes.
Roll or toss dough into a thin round. Place on an oiled baking sheet with cornmeal if available.
Spread a thin layer of sauce over the dough, leaving room for crust. Put down cheese, onions, tomatoes, and kale. Bake for 12-15 minutes until crust begins to turn golden on the edges and cheese is hot and bubbly. Allow to cool for five minutes before serving. Enjoy!