Based on a recipe by Yotam Ottolenghi
Serves 2-4 as an entrée or 4-6 as an appetizer
For the dough:
- 2-1/2 teaspoons active dry yeast
- ½ cup lukewarm water
- Pinch of sugar
- 1-1/2 cups all-purpose flour, separated into one and one-half cups
- 1/2 teaspoon kosher salt
- 1-1/2 tablespoons high heat oil (such as rice bran, coconut, canola or, plus more for brushing)
Dissolve the yeast in the lukewarm water with a pinch of sugar. Whisk in half a cup of the flour. Set aside in a warm place for 20-30 minutes. Meanwhile, begin the onions.
For the onions:
- 1 tablespoon each unsalted butter and high heat oil
- 2 medium onions, peeled, halved lengthwise and sliced widthwise in 1/8” slices
- Salt and freshly ground pepper
- 2 garlic cloves, peeled and minced
- 2 teaspoons fresh thyme, finely chopped
- 3/4 cup white wine, plus more as needed
- ½ cup water, plus more as needed
Heat a wide sauté pan over medium-high heat. Melt the butter and oil together until the butter begins to bubble. Add the onions to the pan and stir or toss in the fat to coat them well. Season the onions with a pinch of salt and a few grinds of pepper. Turn the heat down to medium. Stirring frequently, cook the onions until they are limp, about 4-5 minutes.. Add the garlic and thyme and continue to cook until the onions begin to brown, another 3-5 minutes. Add the wine and stir well, scraping up any brown bits from the pan. Cook, stirring occasionally, until the wine has dissolved and the onions begin to turn golden brown and a brown coating begins to appear on the surface of the pan, about 3-4 minutes. Add water to the pan, scrape up the brown from the pan, and stir well into the onion mixture. Cook the water down again until it has evaporated, another 3-4 minutes. You can continue this water and wine reduction process almost indefinitely, making the onions more and more dark brown and tender with each turn. I like to repeat it at least once. Remove them to a small container and let them rest while finishing the recipe, or let cool and store covered in refrigerator for up to a week.
To make the dough:
Add the salt, oil and remaining flour and mix to form a rough ball. Knead the dough (with hands or stand mixer set on low) for about 5 minutes. Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour.
To finish the tart:
- 2-3 ounces chèvre (goat cheese)
- 4 ounces pitted green or kalamata olives (or a combination) roughly chopped
For the topping:
Place a baking stone on the center rack of your oven and turn the broiler on to its highest setting and let it heat for 10-15 minutes.* Divide dough in half and roll into two rectangles about 1/4” thick, using more flour underneath the dough if necessary to keep it from sticking. With a pizza paddle or very quickly with your hands, pick up the dough and place both rectangles on the baking stone, leaving about 4” between them. Turn the oven from broil to bake and drop the temperature to 475 F. Let the dough bake for 2-3 minutes or until it just begins to brown.
Remove the dough rectangles from the oven and spread them both with goat cheese from end to end. Top with onion mixture and olives. Drizzle or brush any exposed parts of the dough with oil, if desired. Return pizzas to oven. Turn heat down to 425 and bake for 10-12 minutes or until the cheese is lightly browned and edges are crisp. Let the pizzas rest on a cooling rack for a few minutes, then slice and serve.
*If you do not have a baking stone, proceed with the recipe from the directions to place the dough on the baking stone, but instead put them on a cool baking sheet. Then proceed with the baking directions as written. The results will be less crispy but still delicious.