Schiacciata with Caramelized Onions

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 40 min
  • Yield: 6 servings, as an appetizer
Share This Recipe

Ingredients

3 tablespoons extra-virgin olive oil, divided

5 cups thinly sliced onions

Sea salt and freshly ground black pepper

1/2 cup water

1 1/2 teaspoons finely chopped fresh thyme leaves

Cornmeal, for dusting baking sheets

1/2 pound store bought pizza dough

All-purpose flour, for dusting dough and work surface

About 15 oil-cured olives, pitted

About 1/2 cup grated fontina or Gorgonzola

3 small handfuls fresh flat-leaf parsley leaves, optional

Aged red-wine vinegar, optional

Directions

  1. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat until hot. Add the onions, season with salt so the onions release their liquid, and reduce the heat to medium-low. Cook until the onions stop releasing water and the pan is nearly dry again, about 4 minutes. Do not allow the onions to brown. Add the water, stir, cover, and cook until softened, about 10 minutes. Uncover, stir in the thyme, and cook over medium heat until the onions are light brown, about 10 minutes longer. Season lightly with pepper. Do not cook the onions too long now as they will brown further in the oven. Let cool for several minutes.
  2. Preheat the oven to 500 degrees F. Dust 2 baking sheets with cornmeal. Cut the dough into 3 equal pieces. Working on a floured surface, shape each piece of dough by hand or with a rolling pin into an 8-inch round, keeping the edges a little thicker than the center. Transfer the rounds to the prepared baking sheets. Brush each round with 1 teaspoon of the olive oil and divide the onions evenly among them. Let rise for about 20 minutes.
  3. Push the dough with your fingers. Top each round with the caramelized onions and then scatter olives on top. Dot rounds evenly with the cheese. Bake until light brown all around the edges and on the bottom, about 12 minutes. Let cool for a minute, then, if desired, pile a handful of parley leaves on top of each. If using, put the vinegar in a spray bottle and mist the parsley.
  4. Chef's Note: Diced cooked potatoes are also a good addition to the onions.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.