It's been a bit too long since we made pizza. I had the time yesterday to make it happen for lunch. I promised the youngest of the house a good home cooked lunch but didn't really have much food in the house. The thought of driving all of 5 minutes to the supermarket seemed totally unreasonable to me at the time. So, what did we have on hand. Well, enough ingredients to put together pizzas. Okay, for this you need time ,which luckily I had lots of yesterday. The great thing about making pizza, is you can create what ever you feel like. Yesterday, I felt like whatever was in the fridge.
Which brings me to capers. I know a lot of people don't like them. If you fall into this boat, try them just once again and see how you feel. For years I hated capers, not having trying them I must admit. When I finally got around to trying them some years back, I was surprised that I like them. I love their tangy flavour and it really adds a great flavour to a pizza. If you are not keen at all, just leave them off and use your own preferred toppings.
Note: As oven temperatures vary, your oven may need to be at a higher or even lower temperature to cook your pizza to perfection. My oven is a fan assisted oven and it is quite hot I find that 400 degrees F for my oven is just about perfect. If your oven it too hot, you many notice the cheese starting to brown before the base cooks. Reduce the temperature if you notice this happening. It may sound off putting, but pizza making is worth it once you have all the essentials worked out.
I would also like to point out that I use pizza stones for my pizzas. They hold heat really well and cook the bases to that crisp pizza perfection. If you don't have a pizza stone, use a baking tray. But I would highly recommend heating it up before cooking your pizza. This will help the rising of the dough and crispness in the base
The amount of cheese added is completely personal to each pizza loving person. If you like more cheese, add more. This is simply just the recommend amount of cheese that I like my pizzas topped with.
Home made pizza really is the best and worth all the effort. I know, you are probably thinking it is easier to call the pizza joint down the road. True. But making pizza is fun and this recipe is honest to goodness great!
Caramelized Onion, Mushroom & Caper Pizza
Serves 4 10 inch pizzas / Prep time / 30 minutes / Rest time: 1 hour / Cook time: 40 minutes
For the Dough:
3 1/4 / 400 grams strong white bread flour plus 1 cup/100 grams finely ground semolina flour
1 level teaspoon of sea salt
1 (1/4-ounce or 7 grams) packet active dried yeast
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 ¼ cups/ 300 ml warm water
For the Sauce:
1 large can of whole or crushed tomatoes
2 tablespoons of tomato paste (optional)
1/2 onion, roughly chopped
2 garlic cloves
1 tablespoon olive oil
Salt and pepper to taste
For the topping:
2 onions, halved and thinly sliced
6-8 large mushrooms, ends trimmed and sliced
2 Cups/225 grams fresh grated mozzarella
4 Tablespoons capers
4 Teaspoons of dried oregano
1 Tablespoon olive oil
In a medium saucepan, add oil, garlic and onion. Cook over medium to high heat for about 10 minutes. Stirring occasionally so they do not stick or burn. Add the can of tomatoes with a touch of salt and pepper. Reduce heat to medium-low and keep uncovered. Leave it to simmer for 20-30 minutes. You want most of the juice to evaporate otherwise you will have a runny sauce. The idea is to have a thick and rich one. Once the juice has evaporated, transfer tomato mixture to the blender and mix until you have a smooth sauce. Return to pan and add a small amount of tomato paste if you feel the sauce is not quite thick enough. Set aside until ready to use.
While your sauce is cooking, caramelize your onions, Heat the tablespoon of olive oil in a medium skillet set over high heat and then add the onions. Cook, stirring occasionally for about 15 minutes. The onions should be completely soft and a deep golden colour. Remove from heat and set aside.
In a large mixing bowl sieve the flours and salt and make a well in the middle. In a medium bowl, mix the yeast, sugar and olive oil into the water and leave for a few minutes. The yeast should foam up a bit and then you can pour it into the flour. Using a fork, start mixing the flour into the yeast mixture in the middle. Continue doing this until it is completely mixed together and you have a dough.
Next, turn the dough out onto a floured surface and start kneading the dough. Continue to knead it for about 5 minutes. What you are looking for is a soft dough that starts to spring back when it is pushed.
Place the ball of dough in a large flour-dusted bowl and lightly flour the top of your dough.. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and punch it down .You can either use it immediately, or keep it, wrapped in plastic wrap in the fridge until required. If using straight away, divide the dough up into 4 balls. You can always make your pizzas smaller by dividing the dough into smaller balls if you like.
I usually roll them about about 15 minutes or so ahead of using them.
Preheat oven to 400 degrees F. Place the rack on the lowest setting in the oven. If you are using pizza stones, have them in the oven getting hot as the oven preheats.
Roll out your 4 pizza balls. I really like the crust thin, so generally roll it to about 0.5 cm
Remove pizza stones from the oven (if using). Place your pizza bases on top of the pizza stones. Do this in batches if you need to. Top each pizza with the sauce, oregano, cheese, mushrooms, onions and capers.
Cook pizza anywhere between 7 - 10 minutes, or until the pizza is bubbly and the crust is slightly browned.
Serve immediately and you just won't be disappointed.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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