April 8, 2014
Yields: 2 pizzas
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, halved and thinly sliced
1 tablespoon chopped fresh thyme
Combine the butter and oil in a large sauté pan over medium heat until melted. Add the onions and cook until caramelized, stirring occasionally, about 30-40 minutes. Set aside.
Parsley Garlic Oil
½ cup canola oil
2 cloves garlic, thinly sliced
1 cup tightly packed fresh flat leaf parsley leaves
Salt and freshly ground black pepper
1. Heat the oil over medium heat in a small saucepan. Add the garlic and cook until lightly golden brown. Remove the garlic with a slotted spoon to a plate lined with paper towels. Let the oil cool.
2. Combine the garlic oil and parsley in a blender and blend until smooth, season with salt and pepper.
1/3 pound bacon, sliced crosswise into ¼ -inch thick pieces
Heat a medium pan over medium heat, add the bacon and cook, stirring occasionally, until golden brown and crisp, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
¾ cups plus 2 tablespoons warm (110 degrees F) water
1 ¼ teaspoons dry active yeast
2 tablespoons extra virgin olive oil, plus more for the bowl and brushing on pizza
2 cups bread flour, plus more for work surface
2 teaspoons kosher salt
1. Measure 1/4 cup of the warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and proofs, about 5 minutes. Add remaining warm water and olive oil.
2. Combine flour and salt in the bowl of a food processor fitted with steel blade and pulse to combine. Add the water/yeast mixture (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
3. Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into a large, oiled bowl, and cover the bowl with a clean dish towel. Let rise until doubled in size, about 1 ½ hours.
4. Preheat oven to 450 degrees F at least 30 minutes before baking the pizza. Line 2 baking sheets with parchment paper. Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper and divide the dough in halve. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape the dough on top of the parchment lined baking sheet into a rectangle, approximately 14-inches long by 7-inches wide by ¼-inch thick. Repeat with the remaining ball of dough. Lightly prick the surface of each pizza with a fork and brush each with 1 tablespoon of olive oil.
5. Bake the pizzas one a time on the bottom rack of the oven until lightly golden brown, about 6 minutes. Remove from the oven and divide the onions, cheese and bacon over the top of each pizza and bake until the cheese has melted, about 3 minutes. Leave on the baking sheet while you assemble.
4 ounces grated Gruyere cheese (about 1¼ cups)
¼ cup crème fraiche
1. Divide the onions and cheese between each pizza, return to the oven and bake until the cheese has completely melted, about 4 minutes.
2. Remove the pizzas from the oven, drizzle with some of the crème fraiche and parsley garlic oil. Top with the bacon and the toasted garlic slices. Garnish with parsley leaves.