Eat & Drink
Originally published on Thursday, 10th December 2009
Pizza with Onion Confit, Walnuts and Gorgonzola
Makes enough for one large pizza
Ingredients
2 tbsp olive oil
2 medium-sized onions, peeled and thinly sliced
Sea salt
Freshly grated black pepper
2 cloves of garlic, minced
85 grams Gorgonzola cheese, torn into small chunks
Half a ball of buffalo mozzarella, torn into small chunks
Handful walnuts, coarsely chopped
3 fresh sage leaves, shredded
1 recipe pizza dough (use half the dough)
Olive oil for brushing
Pizza Dough
325 mls warm water
½ tsp dry yeast or 1 tsp fresh yeast
450 grams flour
½ tsp salt
2 tbsp olive oil
Instructions
To make the dough, mix the water and yeast together until dissolved and let stand for 5 minutes.
Place the water and dissolved yeast in a large mixing bowl and gradually mix in half the quantity of flour to form a loose, sponge-like dough. Cover with a damp tea towel and place in a warm spot to rise for an hour.
Add the sea salt and oil to the dough and using a wooden spoon, mix in a half a cup of flour at a time until the dough is too dense to stir with the spoon. Remove to a work surface and knead, incorporating the remaining flour until the dough is smooth and manageable.
Place in a lightly oiled bowl, cover again with a damp tea towel and place in a warm spot to rise for another hour.
Meanwhile, warn the olive oil in a large, wide sauté pan on medium heat and add the onions and season generously with salt and pepper. Sauté the onions, stirring regularly, for 35 minutes until they have a rich golden colour and taste sweet. Add the garlic and sauté for a further 5 minutes then remove from the heat and set aside to cool.
Preheat the oven to 250 C and place a large baking tray in the oven to heat up.
Roll half the quantity of dough out into a large rectangle and place on a sheet of parchment paper. (The other half of dough will keep in the fridge for 2 days or in the freezer for several weeks) Brush the dough with the olive oil and spread with the onions. Top with the chunks of gorgonzola and mozzarella and scatter with the walnuts.
Remove the pre-heated baking tray from the oven and carefully slide the pizza with the parchment paper onto the baking tray.
Place the pizza in the oven and bake for 8-12 minutes or until crisp and golden. Remove from the oven and season with salt and pepper and sprinkle with the sage. Serve hot.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk