FOR THE CRUST
1/3 cup of warm water (80 ml)
1 tablespoon of dry active yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
FOR THE FILLING
14 medium onions, chopped (1.2 kg)
2 sprigs of dried thyme
4 tablespoons of olive oil
1 tablespoon of fresh rosemary, chopped, or 1/2 teaspoon of dried rosemary
200g of mozzarella cheese grated
4 medium tomatoes, ripe, cut into slices (480 g)
1 large egg, beaten
Salt and black pepper to taste
FOR THE CRUST
1/3 cup of warm water (80 ml)
1 tablespoon of dry active yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of all-purpose flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter at room temperature (40 g)
FOR THE FILLING
14 medium onions, chopped (1.2 kg)
2 sprigs of dried thyme
4 tablespoons of olive oil
1 tablespoon of fresh rosemary, chopped, or 1/2 teaspoon of dried rosemary
200g of mozzarella cheese grated
4 medium tomatoes, ripe, cut into slices (480 g)
1 large egg, beaten
Salt and black pepper to taste
MAKE THE CRUST: In a bowl, whisk together the water, yeast, and sugar
Let it sit in a warm place for 10 minutes
In another bowl, mix together the flour and salt
Make a depression in the center
Add the egg, butter, and yeast mixture
Use a wooden spoon to incorporate the flour into the ingredients until a soft dough forms
Turn the dough onto a floured surface and knead it slightly until it becomes smooth and easy to handle
Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in volume (about 45 minutes)
Push the dough down gently with your hands and let it rest for another 15 minutes before opening it up
MAKE THE FILLING: In a large saucepan, cook the onions and thyme over medium heat for 15 minutes, stirring occasionally, until the onions start to caramelize
Add 3 tablespoons of olive oil, cover, and simmer over low heat, stirring every 10 minutes, for 1 hour or until the onions are dark brown
Season with salt, black pepper, and half of the rosemary
Let it cool down
Preheat the oven to 200°C (hot)
Open up the dough into a circle about 35 cm in diameter on a baking sheet lined with parchment paper
Spread the onion filling over the dough leaving a 5 cm border free
Sprinkle mozzarella cheese over the top and arrange the tomato slices in a circle
Season with salt, black pepper, and 1 tablespoon of olive oil
Fold the edges of the dough over the filling to complete the circle
Pinch the edge with the egg
Bake for 25 minutes or until golden brown
Sprinkle with the remaining rosemary
374 calories per serving
