Monday, April 9, 2012

Caramelized onion pizza with white sauce and sun dried tomato's ...

I love it when I can use stuff I have put up from the garden. This pizza works perfect because I always have all the stuff...

White Sauce

  • 1 tablespoon butter
  • 1 garlic clove, minced (from the garden)
  • 1 -2 tablespoon basil pesto (from the garden)
  • 3 tablespoons  flour
  • 1 cup milk

Remaining Pizza Ingredients

  • 1 1/2 cups thinly sliced onions (from the garden)
  • 1/4 cup chopped sun-dried tomato (from the garden)
  • red pepper flakes (from the garden)
  • 1 cup mozzarella cheese
  • 1 prebaked pizza crust or make your own!!!
  • Pizza Crust recipe below


  1. In a skillet, saute onions in a little olive oil over medium heat until they have caramelized. This should take about 10 minutes. Set aside. 
  2. For the white sauce, melt butter in saucepan. Add garlic and cook 1 minute. Sprinkle flour over top, then slowly whisk in milk. Add pesto, and season with salt and pepper. Stir until thickened. Preheat oven to 400.
  3. Spread sauce over pizza crust. Scatter caramelized onions and sun-dried tomatoes over top. Sprinkle with mozzarella cheese and red pepper flakes.
  4. Bake 15-20 minutes until cheese is melted and lightly browned.
Pizza Dough Recipe:
  • 1/2 cup warm water
  • 2 1/4 tsp. instant yeast
  • 4 cups (22 oz.) bread flour, plus more for dusting
  • 1 1/2 tsp. salt
  • 1 1/4 cup water, at room temperature
  • 2 Tbsp. extra-virgin olive oil
(Makes 2 pizza doughs)
1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1 1/2-2 hours.
2. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
3. If you don’t plan on using your dough immediately, freeze it. To do this, mix up the dough as usual and let it rise as normal. After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately. Freeze the dough until it is ready to be used. The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening. (If using the dough for lunch, transfer to the refrigerator the night before.)

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