Recipes Included On This Page Roasted Red Onion and Taleggio Pizza Rosemary Focaccia Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Roasted Red Onion and Taleggio Pizza Recipe By : Olive, September 2004 Serving Size : 4 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 red onions -- quartered Olive oil 50 milliters balsamic vinegar -- (1/4 cup) 1 tablespoon brown sugar 1 leek -- finely sliced 1/2 bunch thyme 100 grams taleggio cheese -- (just over 3 ounces)) broken into smallish pieces 125 grams cow's milk mozarella -- 1 ball (4 ounces) torn into smallish pieces 100 grams rocket -- (just over 3 ounces) Your favorite pizza dough -- (for 4 pizzas) Heat the oven to 180C (350F). Toss the onion with a couple of tablespoons of olive oil and roast for 30 minutes. Reduce oven temperature to 160C (325F). Add the balsamic and brown sugar to the onions and stir. Cover and roast for another hour or until tender. Fry the leek in a little oil until soft. Increase oven temperature to as hot as it will go. Meanwhile, make pizza dough and let it double its size. Knock back and divide into 4 balls. Roll the dough out to as thin as you can, spread with some leeks, than scatter on some onions, thyme and cheeses and cook in the oven or on a stone, if you have one, until the crust is crisp - about 10 minutes. Scatter some rocket over each hot pizza and drizzle the crust with some olive oil if you like. Makes 4. Tried. Source : Olive, September 2004 Note: See Taleggio Information I wanted only to add 2 comments: 1. one of the best pizza I have ever eaten, is made by my Mother: she puts some wilted spinach on rolled dough, then hard-boiled eggs, sliced, then some anchovies, capers, olives (green and black), mozzarella and parmigiano. It is great, believe me. 2. I want you to know I was delighted when I received number 22 - with Pizza Bianca and Banana Mousse. It seemed to me as a meal of my dreams - I prefer white pizzas to these topped with tomato sauce and although I am not very fond of sweets, I have a soft spot for frozen desserts. So thank you! All the best Natalia Contributed to the FareShare Gazette by Pizza Challenge by Natalia; 29 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Rosemary Focaccia Recipe By : Cook's Illustrated Serving Size : 12 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium baking potato -- (9-ounces) peeled and quartered [to yield 1 1/3 cups potato] 1 1/2 teaspoons rapid rise yeast 3 1/2 cups unbleached flour 1 cup warm water -- 105F to 115F 2 tablespoons extra virgin olive oil 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil -- plus more for topping 2 tablespoons fresh rosemary leaves 3/4 teaspoon sea salt -- or kosher salt Boil 1 quart water in saucepan, add potato and simmer until tender. Drain, cool and put through fine disk on ricer or grate through large holes on box grater. Reserve 1 1/3 cups lightly packed potato. In large bowl of electric mixer or workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. Add remaining dough ingredients, including reserved potato. If using mixer, fit with paddle attachment and mix on low speed (#2 on Kitchen Aid) until dough comes together. Switch to dough hook attachment and increase speed to medium (#4 on KA); continue kneading until dough is smooth and elastic, about 5 minutes. For food processor, process until dough is smooth and elastic, about 40 seconds. Transfer dough to lightly oiled bowl, turn to coat with oil and cover tightly with plastic wrap. Let rise in warm, draft free area until dough is puffy and doubled in volume, about an hour. With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2 by 10 1/2 jelly roll pan or halve and flatten each piece of dough into 8-inch round on large, generously oiled baking sheet. Cover dough with lightly greased or oil sprayed plastic wrap; let rise in warm, draft free area until dough is puffy and doubled in volume, 45 minutes to an hour. Adjust oven rack to lower middle position and heat oven to 425F. With two wet fingers, dimple risen dough at regular intervals. For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil. Bake until focaccia bottom(s) are golden brown and crisp, 23 to 25 minutes. Transfer to wire rack to cool slightly. Cut into squares or wedges; serve warm. Tomato Focaccia: Knead a few tomatoes into the dough, season with salt, pepper, basil and oregano. Top with Parmesan cheese. Sage Focaccia: Add 1 tablespoon chopped fresh sage with dough ingredients and substitute 24 whole sage leaves for rosemary. Parmesan Foccacia: Substitute 2/3 cup grated Parmesan cheese for rosemary and sea salt. Focaccia with Black Olives and Thyme: Substitute 1 teaspoon fresh thyme leaves and 24 pitted large black olives for rosemary. NOTES : If using an equal amount of regular active dry yeast instead of rapid rise yeast, let the sponge develop for thirty minutes instead of twenty minutes and increase the first and second rises to one and one half hours each. Jennie's comment. It wasn't until 1951 that I ever tasted my first commercial "tomato pie" as it was called on my trip to New Jersey. My grandparents immigrated from Sicily in 1908 and brought all their customs with them - pizza as we know it, was definitely not on their menu. Instead, when my grandmother made bread she made something she called "pizza" but pronounced more definitely as "bizza". It was more of a focaccia (a word I never heard way back then) with various toppings. Although I don't know her exact recipe, and I am not sure that I really do want that particular recipe, this is how I recreate what I ate as a child. Jennie. Contributed to the FareShare Gazette Pizza Challenge by Jennie; 6 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List

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