This Thanksgiving, my brother and his wife hosted their first Thanksgiving in their new home, which of course is always a big undertaking. I chose appetizer duty as my contribution and this is the first of three well-received dishes we enjoyed on the big day. The onion focaccia turned out a bit more spicy and slightly more toasty than I intended, but it didn’t seem to scare everyone off. The evening was a great success, and of course there was way too much great food for us all to eat!
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 pounds homemade or store-bought pizza dough [I used Trader Joe’s pizza dough, two bags]
- 2 large red onions, thinly sliced
- Coarse salt and ground pepper
- 1 tablespoon cider vinegar
- 1/2 cup grated Pecorino Romano [I used Asiago]
- 1/2 to 1 teaspoon red-pepper flakes [I used Aleppo pepper, which I prefer to regular red pepper. You can get this from specialty herb and spice purveyors like Penzey’s]
- Preheat oven to 425 degrees. Coat an 11-by-17-inch rimmed baking sheet with 2 tablespoons oil. Place dough on sheet, stretching to fit (if dough springs back, let rest 20 minutes and repeat). Drizzle edges with 1 tablespoon oil. Cover with plastic wrap and let sit 15 minutes.
- Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and golden brown in spots, 12 minutes. Add vinegar and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute.
- Remove plastic from dough. With your fingertips, poke dimples all over dough, then top with cheese, browned onions, and red-pepper flakes. Bake until golden brown around edges, about 30 minutes. Let cool on sheet 5 minutes. Cut into 20 pieces and serve warm or at room temperature.
–Recipe courtesy Martha Stewart’s Everyday Food magazine.
The onions cooking:
Onions and pepper flakes on the dough, ready for the oven:
Done! After this, Woody cut it into about 24 appetizer-sized pieces for me with a pizza cutter: