Friday night means "pizza night" at our house! I always have a kitchen full of leftovers from our Thursday night pizza classes. A pizza party is a great way to use up all the extra dough/toppings and is a fun way to kick-off the weekend! Our friends know they have a standing invitation to share a few laughs, drinks and lots of delicious pizza.
Typically at these get-togethers, beyond your basic cheese (which is always #1 with the kiddos), I get the most requests for an arugula and onion pizza. It's pretty simple, but the flavors are always spot-on!
The peppery arugula is a perfect pairing with the sweetness of the carmelized onions and the gentle, buttery flavor of the fontina. Cut through all that culinary fabulousness with a splash of balsamic and you have perfection! Create some arugula and caramelized onion pizza love this weekend and get the party started, right!
In your no.10/12 carbon steel pan, or Baking Steel Griddle, heat the oil on medium heat for a few minutes, next add the sliced onions and reduce heat to low.
Cook over low heat for 30 minutes, continuously stirring the onions. Continue to cook until the onions have caramelized or turned a little golden brown. Remove from heat. If not using right away, store for up to 1 week in the refrigerator.
Arugula and Caramelized Onion Pizza
Preheat your oven at 500 F with your Baking Steel on the top rack.
Stretch your dough out and place on floured peel.
Top your "naked" (no-sauce) dough with fontina and a large sprinkling of carmelized onions.
Launch that cheesy, onion bomb onto your pre-heated Baking Steel for a quick 2 minute bake. After 2 minutes, open the oven and give your pizza a swift 180 rotation, then bake for an additional 2 minutes.
Remove the pizza to your cutting board, top with a generous helping of arugula and drizzle with balsamic.
