Onion and Provolone Pizza
Dough Lacto-Ovo Vegetarian Recipes Italian
This pizza is irresistible thanks to the contrast between the sweet oven-baked onion and the spiciness of Provolone piccante cheese. As its name suggests, the cheese is slightly spicy, with a kick similar to Romanian burduf cheese.
Ingredients
3 generous tablespoons of baked onion (seasoned with pepper, chili and oregano)
90 g Provolone piccante cheese
20 green olives
30 g Parmesan (Parmigiano Reggiano)
6-8 tablespoons Tomato frito sauce from Heinz
3 tablespoons olive oil
Pieces: 3
How to prepare onion and provolone pizza
- Prepare a pizza dough (you can use this dough recipe) or bread dough. When you want to use it, take it out of the refrigerator 2 hours ahead to come to room temperature.
- Divide the dough into 3 equal pieces.
- Roll out each piece into a thin sheet, preferably by hand, to avoid deflating the dough. The sheet doesn't have to be perfectly round; you can make free-form shapes, more square or more elongated. If you like the edges, leave them thicker and stretch only the center thin.
- Spread a thin layer of tomato sauce on each sheet, leaving the edges free.
- Sprinkle 1/3 of the grated Provolone cheese on top (30 g / pizza). Add 1 generous tablespoon of oven-baked onion, placing small mounds here and there. Sprinkle the olives cut in half (6-7 olives / pizza).
- Bake the pizza at 250°C (or the maximum your oven can reach; set the electric oven to bottom heat), for 5 minutes, then turn on the oven's grill (heat/fire from above) and leave until the edges are golden brown.
- Sprinkle with grated Parmesan (about 10 g Parmesan / pizza) and drizzle with 1 tablespoon of olive oil each. Serve hot.
