I read this post this morning and realized I had all these ingredients in my kitchen. I decided to make it for lunch today so I could make some more pizza dough.

I used the trusty dough recipe from smitten kitchen, using half whole wheat flour and half all-purpose flour.

To caramelize the onions I sliced two whole onions and cooked them over low heat for an hour with 1 tbsp butter, 1 tbsp olive oil, salt, pepper, and about 1 tsp dried rosemary. They smelled heavenly.



Coming out of the oven, the onions were charred while the crust could have baked a little longer (it was done, just not crispy). I probably should have cooked the onions a little less before baking. A lower oven setting might have been better too. I baked it at 500°F like I usually do with pizzas. My other complaint is that the toppings fell off the pizza when I sliced it. I suppose I should have pressed the onions into the dough before baking it.

It did taste good though, and the dough recipe is perfect. I never should have strayed from it!