Ingredients with Measurements:
- 1 pound pizza dough
- 1/2 cup tomato sauce
- 1 cup shredded Provolone Sardo cheese
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Pizza stone or baking sheet
- Rolling pin
- Pizza cutter
Step-by-step instructions:
1. Preheat the oven to 450°F (230°C) and place the pizza stone or baking sheet inside to heat up.
2. In a skillet over medium heat, add olive oil and sliced onions. Cook for 10-15 minutes, stirring occasionally, until the onions are caramelized and soft.
3. Add balsamic vinegar to the skillet and stir to combine. Cook for an additional 2-3 minutes until the vinegar has reduced and the onions are coated in a glaze. Remove from heat and set aside.
4. On a lightly floured surface, roll out the pizza dough to desired thickness and shape.
5. Spread tomato sauce evenly over the pizza dough, leaving a small border around the edges.
6. Sprinkle shredded Provolone Sardo cheese over the tomato sauce.
7. Top with caramelized onions, spreading them out evenly over the cheese.
8. Season with salt and pepper to taste.
9. Carefully transfer the pizza onto the preheated pizza stone or baking sheet.
10. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes.
12. Garnish with fresh basil leaves and slice into pieces.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 450°F (230°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Total fat: 18g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 700mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugar: 7g
Protein: 16g
Substitutions for ingredients:
- Pizza dough: You can use store-bought pizza dough or make your own from scratch.
- Tomato sauce: You can use marinara sauce or any other tomato-based sauce of your choice.
- Provolone Sardo cheese: You can substitute with any other type of cheese, such as mozzarella or Parmesan.
- Onion: You can use red onion or shallots instead of regular onion.
Variations:
- Add cooked bacon or sausage for a meatier pizza.
- Top with sliced mushrooms or bell peppers for extra flavor and texture.
- Drizzle with truffle oil for a gourmet touch.
Tips and tricks:
- Make sure to preheat the pizza stone or baking sheet before placing the pizza on it to ensure a crispy crust.
- Use a pizza cutter or sharp knife to slice the pizza into pieces.
- If you don't have a pizza stone or baking sheet, you can use a cast-iron skillet or a grill instead.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pizza, place it in a preheated oven at 350°F (180°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden board or pizza tray for an authentic Italian feel.
Garnishes:
Garnish with fresh basil leaves for a pop of color and flavor.
Pairings:
Pair with a crisp green salad and a glass of red wine for a complete meal.
Suggested side dishes:
Garlic bread, bruschetta, or antipasto platter.
Troubleshooting advice:
- If the crust is too soggy, try baking the pizza on a higher temperature or for a longer time.
- If the cheese is not melting properly, make sure to shred it finely and distribute it evenly over the pizza.
Food safety advice:
Make sure to cook the pizza to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Pizza originated in Naples, Italy in the 18th century and has since become a popular dish all over the world.
Flavor profiles:
This pizza has a savory and slightly sweet flavor from the caramelized onions, tangy tomato sauce, and nutty Provolone Sardo cheese.
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor and texture.
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Region: Italian