Pizza

Pizza is wonderful and versatile stuff. Pizzeria pizza is one thing, but homemade is a totally different beast. You can top it with virtually anything, it's fairly quick and extremely easy, and it's also delicious. Tonight I made pizza courtesy of Farmgirl Fare's pizza-dough recipe. The dough is simple - flour, water, salt, and yeast. Mine barely rose in two hours, but it did rise after splitting it into pieces, and quite a bit more in the oven.

The topping: caramelized onions, grated Parmigiano, and olive oil. I cheated on the onions and pulsed them in a food processor instead of slicing or grating. I processed the first one too much and ended up with puréed onion, but the next three were a lot better - I ended up with coarsely grated onion. 40 minutes or so in the frying pan, and they were brown and getting crispy. I pulled the dough (mostly using gravity) into a nice oblong pizza shape, added plenty of onions, added some cheese and olive oil, and put my pizza into a 500-degree oven for about 13 minutes. I got lucky - I caught it seconds before the onions would have been charred. I somehow got a fantastic crust on the bottom, which I didn't expect - considering that I used a roasting pan and parchment paper, not a baking stone.

Time to make dough: 10 minutes
Time to rise: 2 hours (making the onions goes in here)
Time to proof: 10 minutes
Time to bake: 10 minutes

I started at about 4:45 and was eating at 8. The best part is that I have a partially-baked one that I'll finish baking for dinner tomorrow night, and two more rounds of dough in the freezer. Now I just need more toppings...