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...and olives, too! Another creative recipe by Oregon chef Stephanie Kimmel. Original recipe had anchovies also-add them if you wish. I used an ABM to prepare the pizza dough.
- 1⁄4 cup olive oil
- 4 medium walla walla onions, sliced thinly (or other sweet yellow or white onion such as Vidalia or Maui)
- 2 garlic cloves, finely minced
- 1⁄4 teaspoon saffron thread, crumbled fine
- 1⁄2 teaspoon chopped fresh thyme leave, plus another 1/2 teaspoon for garnish
- salt & freshly ground black pepper
- 4 small new potatoes, boiled in their skins, cooled, peeled and sliced in rounds
- 12 mediterranean-style olives, pitted and cut into slivers (such as Kalamata)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1⁄2 cup water, plus
- 2 tablespoons warm water (105 to 120 degrees)
- 1 cup unbleached flour
- 2 tablespoons unbleached flour
- 1⁄2 cup rye flour
- 3⁄4 teaspoon salt
- 2 teaspoons vegetable oil
- 1 -2 tablespoon cornmeal (for pizza pans or pizza stone)
- *PIZZA DOUGH: Stir the yeast and sugar into the warm water and let stand 10 minutes. Using a food processor fitted with the metal blade, put the two kinds of flour and the salt in the work bowl and turn the machine on.
- With the machine running, pour the yeast mixture through the feed tube and process for about 45 seconds, or until the dough pulls away from the sides of the bowl. Add the oil through the feed tube and process for 60 seconds longer.
- *Alternatively, you could use an ABM and prepare the pizza dough on the DOUGH setting then continue with recipe as follows.
- Divide the dough into four parts. On a floured surface, roll the dough into four circles.
- Sprinkle cornmeal on baking sheets or pizza stone. Transfer the dough to the baking sheets and set in a warm place while you proceed with making the onion topping.
- WALLA WALLA SWEET ONION TOPPING: Heat olive oil in a sauté pan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions start to become juicy approximately; 10 minutes. Do not brown the onions.
- Add 1/4 teaspoon crumbled saffron threads and continue to cook down until all of the juices have evaporated and the onions are very tender and golden in color. (This will take about half an hour.) Add thyme, salt and pepper to taste. Set aside to cool slightly.
- In the meantime, preheat the oven to 400 degrees.
- TO ASSEMBLE EACH PIZZETTA: Spread the saffron/onion mixture evenly over the top of the pizza dough. Place the cooked potato rounds on top of the onion mixture. Place the olives around the potatoes in a decorative pattern.
- Drizzle the potatoes with a touch of olive oil and garnish the remaining 1/2 teaspoon thyme over the surface of the pizzetta. Bake for 15-20 minutes, or until the crust is puffed and golden.
- Serve hot from the oven.