Explore
What are you interested in?
Share this recipe
Link copied
makes 8 – 10 servings as an appetizer
Preheat the oven to 425° degrees.
Peel and slice the onion, thinly. Sautè slowly in 3 tablespoons of extra virgin olive oil until soft and golden. Add the garlic after 1 minute. Set aside.
Knead the pizza dough for a second time. Stretch or roll out the dough, place on a greased baking tray and leave to rise again.
Spread the grated cheese, caramelized onions and garlic on the dough. Sprinkle the marjoram and thyme or rosemary. Season with sea salt and freshly ground pepper.
Drizzle with the remaining extra virgin olive oil the entire pizza.
Bake on the bottom rack of the oven until the dough is crisp and the topping is lightly browned, for about 20 minutes.
(courtesy of Chef Sally Maraventano from Cucina Casalinga, Wilton, CT)
Sally Maraventano is the founder of Cucina Casalinga, since 1981, a regional Italian cooking school based in Wilton, Connecticut. For over twenty years, Ms. Maraventano, a member of International Association of Culinary Professionals, has specialized in teaching "homestyle" Italian cooking in her popular daytime and evening adult classes and in her "Kids Cook Italian" series. Maraventano was featured in "La Dolce Vita", a segment describing her Italian family recipes and memories on The Food Network's "In Food Today". She has made guest appearances on the "NBC Weekend Today Show" and on Connecticut Cable Television's "The Exchange".