Tony Gemignani, pizza master and restaurateur
Sweet onion season is here. Varieties like Maui, Walla Walla and Texas Sweets are some of the sweetest onions you can find. For me, nothing compares to a Vidalia. The low-sulphur soil in which it is grown makes the onion very sweet. These onions are grown in Vidalia, Georgia. Because of the low sulfur content in the soil and in the onion, it makes you cry less or not at all when you prepare. This recipe can be used with almost any sweet onion. But if you get a chance, try it with a Vidalia, you won’t be disappointed.
Tony’s popular recipe: Sweet Vidalia Onion Pizza
Author: Pizza today
Type of recipe: pizza
- 1 ball of dough that makes a 12-inch round pizza, or use this recipe for a Sicilian pizza
- ½ sweet onion (thinly sliced), preferably Vidalia
- (Taste onion with salt, pepper, extra virgin olive oil)
- ½ diced sweet onion (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 chopped carrot
- ¼-ounce minced garlic
- Extra virgin olive oil
- 2 ounces chilled,
- unsalted butter
- Salt & pepper
- Garlic oil
- 6 slices whole milk or low-moisture semi-skimmed mozzarella for the 12-inch round pizza
- (or 12 to 15 slices for the 12×18 Sicilian pizza)
- 2 to 3 ounces grated Gruyere or Fontina cheese
- Preparation of sauce: Fry your chopped onions in oil in a large saute pan over medium heat until your onions are slightly translucent.
- Turn your heat to low and continue to cook the carrots and garlic. Be careful not to burn your garlic. Set aside.
- In a medium-sized pot, heat the following ingredients: olive oil, all the tomatoes, onion powder and season with salt and pepper.
- Add the chopped onions and carrots to your sauce.
- Continue to cook for 10 minutes over low heat, stirring constantly.
- Add the cooled butter, beat until melted and set aside.
- Let your sauce cool. You may have a little extra sauce left over depending on how much sauce you decide to use.
- Roll out 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 it into desired slices and finish with garlic oil. Your pizza should have a beautiful layer of cooked sweet onions over the top. Enjoy.
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