Soppressata & Caramelized Onion Pizza with Basil

Soppressata and Caramelized Onion Pizza with Basil

Recipe from Carrie Minns featured in March/April issue of 1859 Oregon’s Magazine

I made this with pre-made pizza dough I found in the bakery section of my grocery store. You could get crazy and make your own dough. You could also use one of those wheels of pizza crust hanging on the end of the grocery aisles, or pocket-less pita bread. In any case, it’s really all about the toppings.

  • 1 16-oz package pre-made pizza dough
  • 1 large, sweet onion, thinly sliced (approx. 2 cups)
  • 4 tablespoons olive oil, divided
  • A pinch of salt and pepper
  • ¾ cup thinly sliced soppressata salami, casing removed
  • 1 ½ cups grated, aged Gruyère cheese
  • 2-3 tablespoons, thinly sliced fresh basil


Adjust rack to middle position, and preheat oven to 450 degrees. If using a pizza stone, preheat it as well.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, turn heat to low, and cook, stirring frequently, until golden brown about 10-15 minutes.

Meanwhile, roll out your pizza dough to about a 14-inch circle, or a rectangle, depending on the size of the pan or stone you are using to bake on. If using a cookie sheet, brush a little olive oil on the surface before putting your dough on it.

Brush your pizza dough with 2 tablespoons olive oil. Sprinkle with cheese. Arrange onions evenly over the cheese. Top with soppressata slices.

Bake for 10-12 minutes or until cheese is bubbling and crust is lightly browned.

Once out of the oven, sprinkle with basil, slice, and enjoy.

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