Pizza with Caramelized Onions, Truffle Oil and Arugula
Homemade pizza is a perfect Friday night dinner… it happens often in our house. More times than not, we are making something different from your typical cheese, margarita or pepperoni pizza. Pizzas are so versatile which is one of my favorite things about them, there are so many possibilities with toppings. The one I am sharing today has been a frequent around here lately.
First, there is caramelized onions all over the pizza. Caramelized onions are so wonderful and can keep in the fridge for a couple of days. They instantly add a nice savory sweet taste to anything, ricotta toast, eggs, burgers, or in this case pizza. Second, there is truffle oil, which almost needs no explaining if you have ever had the pleasure of eating anything with truffles. Truffles are definitely a specialty luxury item. They are extremely pungent and have a very powerful flavor, because of this and the price of them they are rarely used by home cooks in their pure form. Typically you find them flaked in butter, salt or in this case infused in olive oil. The good news is a little goes a long way when they are used, so despite the price tag for the items, they last a good while. Lastly, I love topping pizzas with greens, and in this case the arugula provides a peppery nice balance that counter acts all the savory elements. Also, Parmesan, do not skip it! If you can, buy true authentic Parmesan Reggiano, it makes such a difference and a lot of grocery stores sell them in small enough wedges you can buy some just for the pizza.
Makes 1, 12 inch pizza, enough for 2 people, if serving with a side
RECIPE – PIZZA
Pizza dough, enough for a 12 in pizza – store bought works, I use this recipe**
3 tsp of black truffle oil
1 cup of caramelized onions – see recipe below
fresh whole milk mozzarella cheese, sliced thin, about 6 oz
1 cup of freshly grated parmesan cheese
4 oz of arugula
- Preheat oven to 450 F. If using a pizza stone, place your stone in the oven before turning the oven on to allow the stone to get really hot.
- Roll out pizza dough to your desired crust thickness, I recommend fairly thin, most dough recipes will become fairly thick while they cook in the oven.
- Remove pizza stone from oven, or grab a baking sheet if using, and place the dough onto the stone/baking sheet.
- Drizzle 2 tsp of truffle oil onto the dough of the pizza, top with caramelized onions.
- Add slices mozzarella cheese to the pizza, spreading them out evenly and sprinkle parmesan onto the pizza.
- Bake pizza for 12-15 minutes, it is done when the mozzarella and parmesan have turned golden brown.
- While still hot, place the arugula onto the pizza and allow for it to cool 10 minutes before cutting.
**note: When I make the pizza dough, I often substitute one of the cups of bread flour with a cup of whole wheat flour. I find the whole wheat flour provides a nice subtle nutty flavor to the dough that is really enjoyable, without changing the texture of normal white flour pizza dough.
RECIPE – CARAMELIZED ONIONS
2 medium yellow onions, halved and sliced thin
1 tbsp butter
1 tbsp olive oil
1 tsp salt
2 tsp balsamic vinegar
- Heat butter and olive oil in a large 12 inch skillet over medium heat.
- Add sliced onions and stir to coat, sprinkle salt over the onions.
- Allow the onions to cook for 20 minutes over medium/medium low heat, stirring occasionally. Do not stir too often or you will disrupt the caramelization on the onions, seeing golden and dark browns on both the pan and onions are a good thing.
- After 20 minutes, add the balsamic vinegar to the skillet. The vinegar will bubble, using a wooden spoon scrape and brown bits off the bottom of the pan.
- Allow the onions to cook for another 15-20 minutes until they are cooked to your liking.
- The onions will keep for a couple of days in the refrigerator, this recipe will make more than your need for the pizza. Use any extras to top on top of ricotta toast, eggs or pork chops.