Sunday, October 07, 2007
Caramelized onion, spinach, and feta pizza
Friday, October 5, 2007
This is my fourth try at pizza using Peter Reinhart's recipe. I think I'm finally getting the hang of it. The recipe makes enough dough for six small, very thin-crust pizza; I made one and put five in the freezer. This time I was able to stretch the pizza dough paper thin without making big holes in it (lots of resting time seems to be the key here), and the crust was crispy all over, even in the middle (baking it directly on the pizza stone is the secret for this).
My last box from the Crop Share program brought a plenitude of onions and spinach, so I caramelized four onions, and then, when the onions were brown and very reduced, I added some garlic and spinach, cooking the spinach in olive oil until it too had reduced. I scattered that all over the dough, and topped with oil-cured black olives and diced feta. Then I sprinkled a little pecorino romano on top of that. Instead of the "bake stone" setting, I used "convection-bake." In just eight minutes (550 is very hot!), it was done. In fact, it was almost overdone, and moving quickly toward burnt. But, although it was a little too dark to be truly photogenic, it was the best so far. Jim and I had to fight each other over the last piece. Never mind who won.
Posted by Marie at 7:50 PM