- 1 t
- 1 1⁄4 oz
- active dry yeast (one package)
- 3⁄4 c
- beer (warm)
- 7 T
- olive oil (divided)
- 3 c
- bread flour (plu more as needed)
- 1 t
- salt (plus more to taste)
- thyme (sprigs, fresh)
- white onions (large, very thinly sliced lengthwise)
- bay leaf
- black pepper (to taste)
- 1⁄2 lb
- leeks (white part only, halved lengthwise, cut into 1/4"-thick slices)
- 1⁄2 lb
- shallots (very thinly sliced lengthwise)
- 1⁄2 lb
- red onions (very thinly sliced lengthwise)
- 1⁄2 lb
- Pecorino (finely grated)
- scallions (very thinly sliced)
- 1 bn
- chives (thinly sliced)
If you don't have the time (it does take up to four hours) to make your own pizza dough as outlined in this recipe, just use Willy Street Co-op's freshly made pizza dough, available in the deli!
In a large bowl, stir together the honey, yeast, and 1/4 cup water, heated to 115˚F. Let sit until foamy, about 10 minutes. Stir in beer and 2 tbsp of the oil until smooth. Add flour and 1 tsp of salt. Stir with a wooden spoon until dough forms. Place on a lightly floured surface and knead until smooth, about 8 minutes. Cover with plastic wrap and let sit in a warm spot until the dough has doubled in size, 1 1/2 to 2 hours.
In the meantime, make an onion purée. In a large skillet, heat 2 tbsp of the oil, the thyme, white onion, bay leaf, and salt and pepper to taste. Sauté, stirring occasionally, until the onions are very soft and translucent, but not browned, about 30 minutes. Remove and discard the thyme stems and bay leaf. Place the onions in the bowl of a food processor and purée until smooth. Set aside.
Make an onion compote. Heat 1 tbsp of the oil in the skillet. Add the leeks and a sprinkle of salt and pepper. Cook until very soft, but not browned, about 15 minutes. Transfer to a dish and set aside. Heat the remaining oil in the skillet, and add the shallots and red onions with a bit of salt and pepper and cook, until very soft and lightly browned, 18-20 minutes. Place in the dish with the leeks and stir together. Set aside.
Uncover the dough and cut into quarters with a sharp knife. Shape each piece into a smooth ball. Lightly rub them with flour, and place the dough balls in a floured 9"x13" baking dish. Cover with plastic wrap , and allow to sit in a warm spot until doubled in size, about 1 1/2 - 2 hours. Preheat oven to 500˚F.
On a floured work surface, flatten one of the dough balls with your fingertips. Pick the circle of dough up and stretch it out, gently feeding the edges of dough between your thumbs and forefingers, letting the weight of the dough stretch out until 12" in diameter. If the dough becomes too elastic, it's been handled too much: set it aside to rest, lightly covered, for at least 5 minutes, then try again. Place each dough circle on a parchment-lined baking sheet, and working quickly, spread about 2 tbsp of onion purée over the dough, leaving a 3/4" border around the perimeter. Sprinkle with about 1/4 cup of the onion compote, then 1/4 of the grated Pecorino. Repeat to make all four pizzas. Bake in the oven until browned and crisp at the edges, about 12 minutes.
Serve each pizza sprinkled with scallions and chives. Enjoy while hot!