Recipe courtesy of Cat Cora
Total:
1 hr 40 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Sponge:
  • 1 1/2 ounces fresh yeast
  • 1 cup milk
  • 1/2 cup flour
  • 1/4 cup granulated sugar
Dough:
  • 1 1/2 pounds all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold water
  • 2 tablespoons olive oil
  • Semolina, for sprinkling peel
Topping:
  • 2 tablespoons butter
  • 2 large yellow onions, sliced into half moons
  • 1 cup feta, crumbled
  • 1 tablespoon thyme, chopped
  • Olive oil, for brushing the top of the dough

Directions

Warm the milk to 110 degrees F and pour into a mixing bowl. Dissolve the yeast in the milk in a mixing bowl. Add in the flour and the sugar and mix. Let sit until the mixture (sponge) begins to bubble, about 6 to 8 minutes.

Add in the flour, salt, cold water, and olive oil to the sponge mixture. Blend until a dough is formed. When mixed well, the dough will begin to pull away from the bowl. Knead lightly until a large ball is formed. Cover with a towel and let sit. When the dough has risen about 30 to 45 minutes, punch down, and begin to roll into 6-ounce pieces for folded pizzas and 4-ounce pieces for open flat bread.

Preheat oven to 500 degrees F.

In a large saute pan, melt the butter and brown lightly on medium high heat. Add in the onions, turn the heat to medium and slowly caramelize the onions. When brown, set aside to cool.

Roll out a 6-ounce piece of dough into a long rectangular shape. Place on a large pizza peel or baking sheet that has been sprinkled with semolina. Brush the dough with olive oil and poke it several times with a fork to keep it from bubbling up. Spread the caramelized onions evenly over the dough and sprinkle with the feta and thyme.

Place the pizza in the oven and turn heat down to 400 degrees and bake for 25 minutes or until the top is golden brown. Cut into 8 pieces and serve warm.

IDEAS YOU'LL LOVE

Pizza Bianco Alla Romano

Recipe courtesy of Gabriele Corcos|Debi Mazar

Pizza alla Ferrovia

Recipe courtesy of Mario Batali

Pizza from Naples: Pizza alla Neapoletana

Recipe courtesy of Rocco DiSpirito

Asparagus-Romano Frittata

Recipe courtesy of Good Housekeeping

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Ching's Amazing Asia

8:30am | 7:30c

Ching's Amazing Asia

9:30am | 8:30c
10am | 9c
11am | 10c
12pm | 11c
1pm | 12c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here