Onion pizza recipe Cooking in the Neapolitan style

Onion pizza recipe for Christmas
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The recipe for pizza stuffed with onions, a revisited version of the "pizza chiena", suitable for the Christmas period!

La stuffed pizza It is one of the dishes that best suits the concept of food recycling and the richness of the vegetables of its filling is generally appreciated.

In this appointment with our column we want to present one revisited version of the so-called pizza, normally prepared for the Easter and Easter time. The recipe that we propose is, therefore, that of Neapolitan onion pizza, perfect as a snack on holidays, to amaze friends and relatives in the Christmas time.

It is easy to prepare and you can follow all the steps for a perfect onion pizza.

Ingredients

  • 400 gr flour 0
  • 1 spoon of durum wheat flour
  • 500 gr. of onions
  • 200 ml of extra virgin olive oil
  • 50 gr. of black olives from Gaeta
  • 30 gr. of capers in salt
  • 3-4 fillets of anchovy anchovies
  • a sprig of rosemary
  • salt and pepper to taste

Prepare the dough

On a pastry board knead the flour, arranged in a fountain, with about 150 ml of oil (leaving a little 'to cook the filling) and gradually add the water. Season with a pinch of salt. We continue to work the dough forming a pan without lumps well dry but soft and let stand at room temperature.
Let's spread half of it on a surface, using a little semolina to prevent it from sticking, and let's use it to line a baking sheet lightly oiled. The remaining part of the dough must be used as a cover for the pizza.

Prepare the filling

Cleaning well onions and eliminating the external part, we get some thin rings and cook them in a pan with a drizzle of extra virgin olive oil. As soon as the onions have "sweated" well, pepper and add the capers, to which we recommend removing the excess salt with fresh water, and the pitted olives. We leave cook for at least 10 minutes in all and let it cool.

We complete the pizza

As soon as everything we have prepared will be rested and cooled, let's proceed with the spreading of a half of pasta, always with the help of the semolina, on a flat surface and use it for line a slightly oiled baking pan. Pour the stuffing of onions adding the desalted anchovies and use the remaining part of the dough as a pizza cover. We turn the edges to "seal it", incising the top with the fork to facilitate the steam coming out of the filling.
We use the remaining oil to grease the top of the pasta and the sprig of rosemary to rest on. Let's bake for 20-25 minutes to 180 ° and we serve lukewarm.

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