Friday, October 8, 2010 at 8:02AM
Remember on Monday when we made caramelized onions? Your apartment/kitchen/house might be starting to lose the onion smell by now. DON'T PANIC!! You saved those onions, right? Ok, good. Now, we are going to put them on a pizza. With some gruyere cheese.
A few words about this pizza before we begin.
I LOVE it. Ridiculously. I look for excuses to make it. And I force it on others too. It's very endearing, I'm told. I was first inspired to make this pizza when I had the caramelized onion and gruyere grilled cheese sandwich at the West Village watering hole, Wilfie & Nell. They are quite well known for this particular grilled cheese, and I think they do a bang-up job on it. I loved it. And it seems to me that anything that is good in grilled cheese form is also good in pizza form.
One of the wonderful things about this pizza is that the onions (already caramelized - you held back on the stirring them like a maniac, right?) get nice and crispy as they are baking in the oven on the pizza. Very much like thin cut onion rings. So when the whole thing is done, you get this amazing combination of gooey and salty (cheese) and sweet and crispy (onions). Pile that onto a nicely toasted pizza dough and I don't know what else you could ask for. Maybe some wine (see the end of the post for Astor Wine's recommendations).
John had this to say about it: I absolutely love this pizza. The sweet, nutty Gruyere, which is also a great melting cheese, maintains its flavor well even when scorched. It really kicks some tag team ass with the sliced, stringy and cooked onions. It's a powerful, yet not overwhelming combo. It also just looks and sounds like a million bucks, which has to add some value if you're looking to impress somebody.
What you will need (to impress people):
Pizza dough (made or bought)
Gruyere cheese (I like a nice aged one, like THIS ONE from Murray's Cheese - thanks for the rec, Murray's!)
Caramelized onions (already made - recipe here)
Sea salt (or if you are feeling adventurous black truffle salt)
What to do:
Heat up your oven (with pizza stone or cookie sheet) to 500 degrees for about a half hour before you drop the hotness in there. While things are heatin' up, roll out your pizza dough on a peel (utilizing a little cornmeal or semolina flour underneath so your dough doesn't stick to the peel). Drizzle some olive oil on top of your rolled out dough. Throw on some Gruyere cheese (not too much!) and then top with your caramelized onions. Sprinkle with salt.
Pop it in the oven for about 10 minutes. This is a loose time estimate, though, so keep an eye on it. It will be done with the cheese is bubbling, the onions get really toasty and the edges of your pizza crust are toasting a nice amber color.
Take it out and let it chill for a minute or two (if you can) before you slice and eat!
What to Drink:
On a whim, I tweeted Astor Wines and asked them what you should all drink with this fabulous pizza. They have helpfully offered us three fantastic recommendations, and here they are:
1. Côtes du Jura Blanc, Jean Bourdy - 2005
2. Gewürztraminer, Elena Walch - 2008
3. P'tit Rouquin " Les Vins Contés" VdT, O. Lemasson - 2009
I went with the Geurztraminer, both because it's named after me, and it's from Italy. Which means pizza, right?. Perfect recommendations!