Caramelized Onion, Feta and Sage Pizza
This pizza is inspired by Pissaladiére, a French onion tart but my addition of Feta cheese and sage ought to make this a new classic.
Author: Lemons & Anchovies
Recipe type: Main Dish
- 1 recipe pizza dough (I used Trader Joe's; one bag makes two personal pizzas. Feel free to make your own)
- 3 onions, sliced
- Fresh sage leaves (as many as you want)
- Feta cheese (as much or as little as you want)
- Anchovies (about 2-3 per pizza but you can leave out if you like)
- Olive oil
- kosher salt, to taste
- Prepare your pizza dough or if you are using store-bought like I am, take the TJ's dough out of the bag and let it rest on a lightly-floured surface for about a half hour before you divide it and roll it out. Preheat your oven to 450 degrees F. If you have a pizza stone, put it in the oven as you preheat it, on the middle rack.
- While the dough rests and the oven preheats, prepare the caramelized onions. Heat 2-3 tablespoons olive oil in a skillet over medium to medium-high heat. Add the onions and cook over medium heat for about 30-35 minutes, stirring occasionally until they're deep brown and caramelized. I added a pinch or two of kosher salt 5 minutes before I turned off the heat. If you find that medium heat is not evaporating the liquid from the onions quickly enough, raise the heat to medium high. This will yield about 1½ cups of cooked onions so you'll have a little extra for other dishes.
- To prepare the pizza, divide your dough in two and roll out with a rolling pin (or press by hand). Transfer to a pizza peel sprinkled with corn meal and arrange the toppings on the dough.
- Begin by brushing olive oil to the top of the dough then add one layer of caramelized onions. Sprinkle some feta cheese then add the anchovies and scatter the sage leaves on top.
- Transfer the pizza to the pizza stone and bake for 12-15 minutes until the edges are golden. Drizzle with a bit more olive oil before serving.