Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

I snatched this recipe from my childhood friends when they made it for me on New Years Eve a few years ago. It's a great dish to make with another person, and lends itself well to beginner cooks in that you can't mess it up too easily. I've modified the original to serve 4, so if you'd prefer to make it to serve more, a doubled recipe of these ingredients will cook well in a 9"x13" pan at the same temperature for 45-50 minutes. The sauce is my own, and has a little bit of a kick to it, but would be fine with any tomato-based sauce.

Ingredients Nutrition


  1. For the sauce--heat the olive oil and garlic in a large sauce pan. Add the minced onions and sauté until they're translucent.
  2. Stir in the remaining sauce ingredients. Reduce the heat to medium-low, and simmer until you can't stand it (at least 20 minutes--I usually let it simmer throughout the cooking process), stirring occasionally.
  3. For the dough--mix the flour, salt, sugar, and spices.
  4. Melt the butter in the hot water.
  5. Dissolve the yeast in lukewarm water (mustn't be too hot, or it'll kill the yeast).
  6. Mix together, knead, and let rise in an oiled bowl (for the duration of the topping onions cooking should be enough).
  7. For the topping--heat the olive oil and minced garlic in a medium sauce pan.
  8. Add the onions, salt, and pepper. Sauté over medium heat until the onions become softened and slightly translucent (they'll continue to cook in the oven, so ere towards the less-cooked side).
  9. Cut the cheese into 1/4" pieces.
  10. Press the dough into a 9"x9" pan, coated lightly but thoroughly with olive oil.
  11. Insert the pieces of cheese into the dough and let rise a bit (maybe 15 minutes more).
  12. Remove the bay leaf from the sauce, and cover the dough with the sauce (you may not use all of it).
  13. Next, spread the onions over the top.
  14. Bake at 325 degrees for 25-30 minutes, or until the dough has cooked through.