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Schiacciata with Caramelized Onions (Michael Chiarello) Recipe

Schiacciata with Caramelized Onions (Michael Chiarello) Recipe

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Schiacciata with Caramelized Onions (Michael Chiarello)

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Ingredients:

Serving

3 tbsp extra-virgin olive oil, divided
5 cups thinly sliced onions
sea salt and freshly ground black pepper
1/2 cup water
1 1/2 tsp finely chopped fresh thyme leaves
cornmeal , for dusting baking sheets
1/2 lb store bought pizza dough
all-purpose flour , for dusting dough and work surface
about 15 oil-cured olives, pitted
about 1/2 cup grated fontina or gorgonzola
3 small handfuls fresh flat-leaf parsley leaves , optional
aged red-wine vinegar , optional

Directions:

Heat 2 tablespoons of the olive oil in a large saute pan over medium heat until hot. Add the onions, season with salt so the onions release their liquid, and reduce the heat to medium-low. Cook until the onions stop releasing water and the pan is nearly dry again, about 4 minutes. Do not allow the onions to brown. Add the water, stir, cover, and cook until softened, about 10 minutes. Uncover, stir in the thyme, and cook over medium heat until the onions are light brown, about 10 minutes longer. Season lightly with pepper. Do not cook the onions too long now as they will brown further in the oven. Let cool for several minutes.
Preheat the oven to 500 degrees F. Dust 2 baking sheets with cornmeal. Cut the dough into 3 equal pieces. Working on a floured surface, shape each piece of dough by hand or with a rolling pin into an 8-inch round, keeping the edges a little thicker than the center. Transfer the rounds to the prepared baking sheets. Brush each round with 1 teaspoon of the olive oil and divide the onions evenly among them. Let rise for about 20 minutes.
Push the dough with your fingers. Top each round with the caramelized onions and then scatter olives on top. Dot rounds evenly with the cheese. Bake until light brown all around the edges and on the bottom, about 12 minutes. Let cool for a minute, then, if desired, pile a handful of parley leaves on top of each. If using, put the vinegar in a spray bottle and mist the parsley.
Chef's Note: Diced cooked potatoes are also a good addition to the onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	211.17 Kcal (884 kJ)
Calories from fat	100.77 Kcal
		% Daily Value*
Total Fat	11.2g	17%
Cholesterol	12.76mg	4%
Sodium	221.17mg	9%
Potassium	151.02mg	3%
Total Carbs	21.39g	7%
Sugars	4.44g	18%
Dietary Fiber	2.34g	9%
Protein	5.73g	11%
Vitamin C	8.1mg	13%
Iron	0.4mg	2%
Calcium	86mg	9%

Amount Per 100 g
Calories	122.43 Kcal (513 kJ)
Calories from fat	58.43 Kcal
		% Daily Value*
Total Fat	6.49g	17%
Cholesterol	7.4mg	4%
Sodium	128.23mg	9%
Potassium	87.56mg	3%
Total Carbs	12.4g	7%
Sugars	2.57g	18%
Dietary Fiber	1.36g	9%
Protein	3.33g	11%
Vitamin C	4.7mg	13%
Iron	0.3mg	2%
Calcium	49.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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