For the dough: 1/3 cup of warm water (80 ml), 1 tablespoon of active dry yeast, 1/2 cup of sugar (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 butter at room temperature (40 g)
For the topping: 1.2 kg of finely chopped onion, 2 sprigs of dried thyme, 4 tablespoons of olive oil, 1 tablespoon of fresh rosemary or 1/2 teaspoon of dried rosemary, 200 g of grated mozzarella cheese
4 ripe tomatoes, cut into slices (500 g)
1 large egg, beaten
Salt and black pepper to taste
For the dough: 1/3 cup of warm water (80 ml), 1 tablespoon of active dry yeast, 1/2 cup of sugar (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 butter at room temperature (40 g)
For the topping: 1.2 kg of finely chopped onion, 2 sprigs of dried thyme, 4 tablespoons of olive oil, 1 tablespoon of fresh rosemary or 1/2 teaspoon of dried rosemary, 200 g of grated mozzarella cheese
4 ripe tomatoes, cut into slices (500 g)
1 large egg, beaten
Salt and black pepper to taste
Prepare the dough: in a bowl, mix together the warm water, yeast, and sugar
Let it sit for 10 minutes
In another bowl, combine the flour and salt
Make a depression in the center
There, add the egg, butter, and yeast mixture
Mix with a wooden spoon until a soft dough forms
Knead the dough on a floured surface, using your hands, until it is smooth and comes away from them
Transfer the dough to a greased bowl, shape it into a ball, cover with plastic wrap, and let it rise in a warm place for about 45 minutes
Punch down the dough and let it rest for another 15 minutes before rolling it out
Prepare the topping: in a large saucepan, cook the onion and thyme over medium heat for 15 minutes, stirring occasionally, until the onion starts to caramelize
Add 3 tablespoons of olive oil, cover, and simmer for 1 hour or until the onion is golden brown
Season with salt, black pepper, and half of the rosemary
Let it cool
Preheat the oven to 200°C (hot)
Roll out the dough on a floured surface, into a circle about 35 cm in diameter, on an upside-down baking sheet
Spread the onion topping over the dough, leaving a 5 cm border free
Sprinkle with mozzarella cheese 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
Brush the folded edge with the beaten egg
Bake for 25 minutes if using yeast or 40 minutes without yeast, or until golden brown
Sprinkle with the remaining rosemary
Serve warm or at room temperature
374 calories per serving
