Pizza Margherita
Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock
3205 ratings with an average rating of 5 out of 5 stars
3,205
15 minutes, plus 1 hour to heat oven
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Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onions over the crust in an even layer. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X’s and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.
A classic. If you love onions, olives and anchovies this will be a real treat. If someone doesn't like anchovies the prosciutto tastes wonderful too. A little Gruyere adds a nice nutty flavor.
I did this on the grill, with the crust from Samm Sifton's version of Roberta's pizza crust. It was absolutely excellent. I could even be made vegan, I did not add the anchovies or the capers.
Where is the pizza dough recipe?
Incredibly good, though others liked rather than loved this pizza. If you don’t like anchovies, you may want to cook something else but, if you like them give this recipe a try.
I made this as a galette. Fabulous. We loved it. No anchovies--I sauteed yellow pepper slices instead. Beautiful presentation. Reminded me of Julia's Pissaladierre Nicoise, which I made in my youth. Wonderful memories as well.
A classic. If you love onions, olives and anchovies this will be a real treat. If someone doesn't like anchovies the prosciutto tastes wonderful too. A little Gruyere adds a nice nutty flavor.
My oven heats up pretty quickly, no need to start preheating so early and heat up the kitchen. It took me almost an hour to get the onions cooked and ready to go.
I did this on the grill, with the crust from Samm Sifton's version of Roberta's pizza crust. It was absolutely excellent. I could even be made vegan, I did not add the anchovies or the capers.
We found the runny Gorgonzola too strong. Will try a drier, crumblier blue cheese like Point Reyes next time.
A classic. If you love onions, olives and anchovies this will be a real treat. If someone doesn't like anchovies the prosciutto tastes wonderful too. A little Gruyere adds a nice nutty flavor.
French onion soup on a pizza!
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