easy as pie

Caramelized Onion, Bacon & Mushroom Pizza

My daughter is home for the summer. Once we finish plowing through mountains of laundry and packing away all her college gear, I’m looking forward to some serious girl bonding. We love curling up on the couch with some old rom-coms (vintage 80’s or 90’s, please) or the next episode in a quest to conquer all seven seasons of Gilmore Girls, our guiltiest pleasure. Of course, we’ll need some yummy treats to fortify our media blitz and pizza perfectly fits the bill. Around here, we like our pies with crispy crusts and unconventional toppings. There’s nothing run of the mill about these: sweetly caramelized Vidalia onions, smoky bacon morsels and meaty exotic mushrooms melting together with creamy goat cheese. This pizza, with the easiest dough you ever made, ends with a bright drizzle of herb oil—kind of like a pesto minus the nuts and cheese. A glass of red wine, an arugula salad and we’re ready to cozy up for the night. Remote, please.

This pizza dough is a revelation—no kneading necessary. The recipe was perfected by bread master Jim Lahey of Sullivan Street Bakery fame. I was a fan of Jim’s before (I worship at the altar of his Pane Pugliese), but I’ve gained a new level of respect for his talents. Don’t bother hauling out the stand mixer or food processor: a bowl, a spoon and a little time are all you need. The result is a crispy, chewy crust with little to no effort. Simply amazing. If you haven’t by now, please invest in a pizza stone and wooden peel. They’re easy to find, affordable and will elevate your pizza night to new heights.

In a medium bowl, mix together flour, yeast and sea salt. Using a wooden spoon, mix in water, then use your hands to roughly form the dough into a large ball.

Transfer to a large, clean bowl and cover with plastic wrap. Place in a warm spot and let the dough rise for 18 hours or more.

When the dough is ready, it will have more than doubled and should be bubbly on top.

The dough will be sticky; dust lightly with flour and place on a lightly floured surface. Flatten it into a rectangle.

Divide dough into three equal pieces. Fold the four corners of each portion into the center.

Turn each piece over and use your hands to round into a ball. Dust the balls lightly with flour and place on a floured baking sheet.

Cover with a damp dish cloth and let rest for one hour. Place a pizza stone on the bottom rack of the oven and preheat to 500 degrees.

The unusual toppings for this pie need a little prep, but all can be done in the hour it takes for the dough to rest for its final rise. In a large sauté pan, heat olive oil over a medium high flame. Add sliced onions and cook until translucent, about 5 minutes.

Add a large pinch of kosher salt and continue to cook, stirring often, for another 30 minutes. The onions will reduce down and become golden. Be careful not to burn.

I love portabella mushrooms for their meaty texture. With them, I use assorted oyster and trumpet mushrooms; choose whichever mushrooms you like or can find. Use a damp paper towel to wipe away any dirt, stem the portabellas, trim the other mushrooms and cut into thick slices or large pieces for the pie.

In a large skillet over medium heat, melt butter and olive oil. Sauté the sliced portabellas for 3 to 5 minutes, stirring often until slightly golden. If needed, add a drop more olive oil, then the rest of the mushrooms. Cook for 8 to 10 minutes, stirring occasionally, until golden. Season with kosher salt and freshly ground black pepper.

In a skillet (preferably cast iron), heat olive oil over a medium flame. Add bacon bits and sauté, stirring often, until the fat is rendered and bits are crispy, about 8 minutes. Use a slotted spoon to transfer to a towel lined plate to drain.

To make the herb oil, combine basil, parsley and oregano leaves in a mini food processor or blender and pulse. Slowly pour in your best quality olive oil and blend until fully incorporated; add kosher salt to taste. Set aside to allow flavors to meld before using.

Now comes the fun part: assembling the pizzas. I use two balls of dough to make two pizzas for this recipe and freeze the third for later. Lightly sprinkle cornmeal on a wooden peel. To shape a ball of dough, begin by flattening it into a round. Grab by the edge and let the weight of the dough pull it down while you turn it like a steering wheel. Use your knuckles to gently stretch the dough out from underneath; place on a floured surface and pull into a 12″ round. Don’t worry about any holes–they’re easily patched. If it’s uneven, that just makes it look more rustic. Place on the wooden peel.

Top with half the onions and crumble half the goat cheese all over.

Scatter half the sautéed mushrooms and bacon bits all around. Gently slide the dough from the peel onto the stone in the oven, starting at the back and working towards the front. Bake for 10 to 15 minutes, until the crust is golden brown. While the first pizza bakes, form the second pizza dough and cover with remaining toppings.

Carefully lift the pizza out of the oven and slide the second one onto the stone to bake. Drizzle the finished pie with herb oil, slice into wedges and serve piping hot.

Pizza Dough (makes three 12″ pizza crusts):
Adapted from Jim Lahey/bon appétit

3 3/4 cups all-purpose flour
1/4 teaspoon active yeast
2 teaspoons fine sea salt
1 1/2 cups water

Pizza Toppings (for two 12″ pizzas):

1 tablespoon olive oil
3 to 4 large Vidalia Onions, thinly sliced
kosher salt
2 teaspoons olive oil, plus more if needed
2 teaspoons unsalted butter
10 ounces assorted mushrooms: portabella, trumpet, oyster
kosher salt and freshly ground black pepper
2 teaspoons olive oil
8 ounces thick cut bacon, cut into 1/2 inch lardons
8 ounces goat cheese, crumbled

Herb Oil:

1/4 cup basil leaves
2 tablespoons parsley leaves
2 teaspoons oregano leaves
1/2 cup best quality extra virgin olive oil
kosher salt

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