Caramelized Onion White Pizza with Bacon and Dijon Dandelion Salad
Ingredients
Dough:
3 cups all-purpose unbleached flour
1/2 tsp fine sea salt
Pinch granulated sugar
1/4 cup warm water
1/4 cup sparkling wine, preferably Lunetta Prosecco, at room temperature
1 packet granulated dry yeast
2 tbsp extra virgin olive oil, plus more to grease bowl
Toppings:
2 tbsp unsalted butter
1/4 cup extra virgin olive oil, divided
1 sweet onion, thinly sliced
Fine sea salt and freshly ground black pepper
1 1/2 cup ricotta cheese
1 1/2 cup shredded mozzarella cheese
1 clove garlic, minced
1/4 teaspoon freshly grated nutmeg
1/4 cup freshly grated parmesan cheese
1 tbsp champagne vinegar
1 tsp 1-1/2 tsp Dijon mustard
1 tsp minced shallot
Pinch granulated sugar
5 cups fresh dandelion greens (arugula leaves may be substituted)
1/2 lb applewood smoked bacon, cooked until crisp and coarsely crumbled
Instructions
Combine flours, salt and sugar in a medium bowl; whisk well.
Combine water, prosecco and yeast in a large bowl; stir until dissolved. Stir in oil. Add flour mixture gradually, stirring until dough comes together and pulls away from the sides of the bowl.
Turn out dough onto a lightly floured work surface; knead until no longer sticky.
Coat a large bowl lightly with oil. Add dough; cover with a kitchen towel. Allow dough to rise in a warm place about 1-1/2 hours, or until double in size. Punch dough to release gases; replace cover and allow to rise again, about 1 hour, or until double in size.
Meanwhile, place a pizza stone on the middle rack of oven and preheat oven to 500 degrees F.
Combine butter and 1 tbsp of the oil in a large skillet over medium heat. When butter is melted add onion; season lightly with salt and pepper. Cook until soft, stirring often. Reduce heat to low and continue to cook, stirring occasionally, until onion is deep golden.
Uncover dough and punch down. Divide in half. Place half of dough on a lightly floured surface and sprinkle lightly with flour.
Stretch, pressing down on the center, into a 12” circle of about 1/4” thickness, leaving the outer edge a bit thicker than the middle.
Cover remaining dough with plastic wrap and refrigerate for another use.
Combine ricotta, half of the mozzarella, garlic and nutmeg in a large bowl; stir until well mixed. Spread mixture over the dough’s inner circle; sprinkle evenly with onions, remaining mozzarella and parmesan.
Slide pizza onto the hot pizza stone using a lightly floured baker’s peel. Bake about 10 minutes, or until bubbly and golden.
While pizza is baking, combine remaining oil, vinegar, mustard, shallot and sugar in a large bowl. Season to taste with salt and pepper and whisk to combine. Add greens and bacon; toss to coat.
Carefully transfer hot pizza to a cutting surface. Scatter with greens. Cut into slices with a sharp pizza cutter or knife; serve immediately with glasses of Cavit Pinot Grigio. Yield: 2 to 4 servings.”
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