Spring Onions and Gruyere Pizza
Spring onions are in season from late spring and early summer! The Gruyere imparts a nutty flavor on the homemade dough for a simple meal from Marc Matsumoto of the Fresh Tastes blog.
Yield: Makes 3 9-inch pizzas or 6 smaller rolls
- 500 grams bread flour
- 8 grams salt
- 5 grams yeast
- 350 grams water
- 300 grams spring onions (1 very large onion)
- 1/4 teaspoon salt
- 120 grams Gruyere or comte, grated
- To make the dough, weigh the flour, salt and yeast into a bowl and whisk together.
- Add the water and stir until the mixture is evenly mixed. Put the dough in a lightly oiled freezer bag, but do not seal the bag completely shut. Let the dough rise overnight at room temperature.
- You can use the dough the next day, or store it in the refrigerator for up to 3 days.
- Slice the onion into rings about 3/16-inch thick and toss them with 1/4 teaspoon of salt in a colander. Let this drain for at least 30 minutes. The salt not only seasons the onions, it encourages the onions to give off some of their excess moisture, which will prevent your bread/pizza from getting soggy.
- If you're making pizza, move the oven rack to the top position and set the oven to broil. If you have a pizza stone, put the pizza stone on the rack to preheat.
- Split the dough into three pieces and form them into balls. Use the backs of your fingers and thumbs to gently press and stretch the ball into a disc and then use a rolling pin on a well floured surface to roll the pizza out to a 9-inch disk.
- Use paper towels to dry off the onions. Sprinkle the cheese evenly on top of the dough, leaving a thin rim of dough around the edges and then top with an even layer of onions.
- Broil the pizzas either on a preheated pizza stone or on a sheet pan until golden brown (about 5-8 minutes).
- If you're making rolls, generously flour your hands and a work surface and pinch off pieces of dough about the size of a small orange and form them into balls. You should be able to get about 6 balls.
- Use the backs of your fingers and thumbs to gently press and stretch the ball into a disk about the size of a DVD. It doesn't have to be perfectly round as that's part of what gives it its rustic charm.
- Use paper towels to dry off the onions. Sprinkle the cheese evenly on top of the dough and then top with an even layer of onions. You actually want the cheese to spill over the edges of the dough a little as this is what crisps up in the oven.
- Cover loosely with damp paper towels to keep the dough from drying out and then leave it in a warm place and let it rise for 1 hour.
- Move the oven rack to the middle position and preheat it to 425F. Bake until golden brown (about 15-20 minutes)