Tony Gemignani, pizza master and restaurateur
Sweet onion season is here. Varietals such as Maui, Walla Walla and Texas Sweets are some of the sweetest onions you can find. For me, nothing compares to a Vidalia. The low-sulfur soil it’s grown in makes the onion very sweet. These onions are grown in Vidalia, Georgia. Because of the low sulfur in the soil and in the onion, it makes you cry less or not at all when prepping. This recipe can be used with just about any sweet onion. But, if you get a chance try it with a Vidalia, you won’t be disappointed.
Tony's Trending Recipe: Sweet Vidalia Onion Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 dough ball that makes a 12-inch round pizza, or use this recipe on a Sicilian pizza
- ½ sweet onion (thinly sliced rings), preferably Vidalia
- (Season onions with salt, pepper, Extra Virgin olive oil)
- ½ sweet onion, diced (preferably Vidalia)
- 5 ounces tomato paste or thick pizza sauce
- 3 ounces ground tomatoes
- 2 ounces hand-crushed tomatoes
- 1 teaspoon onion powder
- 1 tablespoon minced carrot
- ¼-ounce chopped garlic
- Extra virgin olive oil
- 2 ounces chilled,
- unsalted butter
- Salt & pepper
- Garlic oil
- 6 slices whole milk or part skim low moisture mozzarella for the 12-inch round pizza
- (or 12 to 15 slices for the Sicilian pizza 12x18)
- 2 to 3 ounces grated Gruyere or Fontina cheese
Instructions
- Sauce preparation: in a large sauté pan over medium heat, cook your diced onions in oil until your onions are slightly translucent.
- Place your heat on low and continue to cook the carrots and garlic. Be careful not to burn your garlic. Set aside.
- In a medium saucepan, warm the following ingredients: olive oil, all tomatoes, onion powder, and season with salt and pepper.
- Add the diced onions and carrots to your sauce.
- Continue to cook for 10 minutes on low heat, continuously stirring.
- Add the chilled butter, whisk until melted and set aside.
- Let your sauce cool. You may have some extra sauce left over depending on how much sauce you decide to use.
- Stretch your dough ball into a 12-inch circle or prepare your Sicilian dough in your pan. I prefer my Sicilian dough to be par-baked.
- Sauce the pizza, leaving a ¼-inch border.
- Place sliced mozzarella evenly on the pizza, leaving a ¼-inch border.
- Add gruyere.
- Place seasoned, sliced onion rings on top of the pizza.
- Bake.
- When the pizza is finished baking, cut into desired slices and finish with garlic oil. Your pizza should have a beautiful layer of cooked sweet onions over the top. Enjoy.
