Onion, dried tomato, and ground veal pizza from Stefano Faita
Prep Time
Price Per Serving
Cooking Mode
¼ cup cup olive oil
1 kg (2 lb.) lb Vidalia onions, peeled and thinly sliced
2 cloves of garlic, minced
250 g (½ lb.) lb lean ground beef
10 dried tomatoes, chopped
30 mL (2 tbsp.) tbsp. black olives, pitted and chopped
To taste salt and pepper
500 g (1 lb.) lb pizza dough, at room temperature
1 pinch dried oregano
Sufficient quantity flour
¼ cup cup olive oil
1 kg (2 lb.) lb Vidalia onions, peeled and thinly sliced
2 cloves of garlic, minced
250 g (½ lb.) lb lean ground beef
10 dried tomatoes, chopped
30 mL (2 tbsp.) tbsp. black olives, pitted and chopped
To taste salt and pepper
500 g (1 lb.) lb pizza dough, at room temperature
1 pinch dried oregano
Sufficient quantity flour
Directions
1Heat the oil in a heavy-bottomed skillet and fry onions for about 30 minutes, or until onions have caramelized and turned completely brown. Stir onions regularly while cooking to avoid burning them. If onions begin sticking to the pan, deglaze with a little water and reduce the heat.
2Add garlic, ground veal, and dried tomatoes to the onions for the last 10 minutes of cooking.
3Remove onions from the heat and add olives to mixture.
4Season to taste.
5Roll out pizza dough into a 30 x 40 cm (13 x 18 in.) rectangle that's about 5-mm (¼-in.) thick, dusting with flour so it won’t stick to the grill.
6Preheat barbecue on high for about 15 minutes.
7Brush barbecue grill with olive oil and cook pizza dough on just one side for 2 or 3 minutes, until it begins to brown.
8Remove pizza crust from heat and top cooked side evenly with onion mixture. Sprinkle with oregano and return pizza to the grill.
9Close barbecue cover so heat circulates around pizza.
10Cook for 3 or 4 more minutes on high so the pizza becomes nice and crispy on both sides.
11(Check after 2 minutes to ensure the pizza is not burning.) Serve.
12If you have two small balls of pizza dough, make them into one big 500-g (1-lb.) ball. Allow at least 5 hours for pizza dough to thaw.
13Cut the pizza into bite-size pieces and serve as hors d’oeuvres.
14To save time, prepare the onion topping ahead of time and refrigerate. When preparing the pizza, reheat and use it to top the pizza.
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Personal Note
Personal Note