| (CLICK TO BUY)
1 piece FreshDirect pizza dough, frozen (whole wheat or regular)
2 large yellow onions, caramelized (see recipe below)
¼ cup grated Grafton Village Cheese Company cheddar, aged 4 years
1/3 cup Mitica natural quince paste, cut into teaspoon-size pieces
Extra-virgin olive oil
Fleur de sel sea salt
All-purpose flour, to roll out the pizza dough
Please note: If specific brands are unavailable, we will substitute with similar products.
Tip: Make caramelized onions the day before the party. Recipe follows.
On the night before: Remove the pizza dough from the freezer and place in refrigerator to thaw overnight.
||One hour before use: Take the pizza dough out of the refrigerator and remove all packaging. Coat the dough in a very thin amount of olive oil. Let stand at room temperature for one hour to allow the dough to rise (proof). |
||After proofing the dough for an hour, preheat the oven to 500° F. Place a pizza stone or rimmed baking sheet (placed upside down)* in the middle rack of your oven.|
||Dust a large, clean surface with flour, enough to lightly cover the surface. Flatten the ball of dough and work it into a circular shape with your hands. Once you have a 6- to 8-inch circle, place the dough on the floured surface. Dust the surface of the dough with more a little more flour. Using a rolling pin, flatten the dough into a 12-inch circle, rotating and flipping dough as needed to achieve this shape. Rolling from the center out, make sure the dough is evenly thick in all places. (It does not need to be a perfect circle.)|
||Place the dough on a floured pizza peel* and give the peel a shake to make sure the dough does not stick.|
||Brush rolled-out pizza dough with olive oil. Evenly distribute caramelized onions, quince paste and cheese on pizza dough. Sprinkle with sea salt.|
||Carefully transfer dough to preheated pizza stone or upside-down baking sheet.|
||Bake in oven for 12 to 15 minutes or until lightly browned and crisp. Carefully remove from the oven. Cooking will take up to several minutes less time if you are using a convection oven setting. Let stand for 2 minutes before slicing and serving.|
*If not using a pizza peel, carefully assemble the pizza directly on the preheated baking surface.
||Slice off the root and top ends of 2 onions and remove the peel. Cut the onions in half and lay them cut-side down. Slice the onions very thin lengthwise, about 1/8 inch.|
||Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with 1 tablespoon olive oil. Heat the pan on medium-high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions evenly in the pan and let them cook, stirring occasionally. You may need to reduce the heat to prevent burning. After 10 minutes, sprinkle some salt and 1 teaspoon of sugar over the onions.|
||Cook for 30 minutes or until very soft and caramel-brown in color, stirring frequently to prevent burning. The trick is to leave them alone enough to brown (if you stir them too often, they won't acquire color), but not so long they burn. After the first 20 to 30 minutes, you may want to lower the stove temperature a little. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color.|
||Store any excess onions in an airtight container.|