I always have pizza dough ready to rock and roll in the fridge. And after a pizza class, we always have left over caramelized onions and sliced red onions leftover from our Stromboli the night before. If you haven't had caramelized onions on pizza, you haven't yet experienced greatness. And we're going to triple the onion taste and add some sliced red and chopped chives to finish this one off. This trio of onion pizza will make you want to eat the whole thing yourself..
Trio Of Onion Pizza
1 pizza dough
2 oz. caramelized onion on the Mini
2 oz. thinly sliced red onion
3 oz. sliced fontina cheese
1 tbsp chopped chives
1. Place your Baking Steel on the top rack and pre-heat your oven at 500F for one hour.
2. Stretch or roll out your dough into a 10-12 inch round and place on a floured pizza peel.
3. Switch your oven to broil. Place sliced fontina on top of the pizza. Next add caramelized onions and red onion. Launch onto your scorching hot Baking Steel.
4.Cook for 2 minutes, open oven, rotate and switch oven back to convection bake or bake, whichever you have. Set timer for another two minutes or until desired doneness...
5. Remove, sprinkle with chopped chives and grate some parmesan reggiano on top.
6. Slice and serve..