When it comes to onions I pretty much can’t get enough, which kind of makes me smile because years ago? Years ago I would have told you to GET THAT ONION CRAP OUT OF MY FACE IT MIGHT KILL ME or some other dramatic sentiment. But thank goodness that was years ago and I happen to have finally come to my senses. Isn’t it funny how we’ll swear up and down forever and ever amen that we abhor something…only to find out later that it’s actually one of our favorites?
Well, I think it’s funny anyway.
Another point of interest I feel like I should share here is that there has never been an onion that has ever made me cry. I don’t have a lot of special talents, but I’m kind of proud of that one. And yes, it’s a talent because there’s not always a sharp knife or correct cutting method that’s used…my eyes are just that good. I think they have to make up for the fact that I’m 100% blind without my contacts or glasses!
Anyway, back to the real reason we’re here: this pizza. It’s got onions, sherry, and lots of salty delicious feta cheese. Don’t have feta? Pick a cheese! It’s a well-known fact that onions are awesome with cheese or just awesome in general. You know, whatever.
Just make it. I promise you won’t be disappointed!
The cast iron skillet I used is 10 inches in diameter, but anything around that size would work just fine. Just make sure you adjust your dough thickness and baking times to correspond!
- 1 ball pizza dough (I like the ready-made ones at Whole Foods or you can pick your favorite scratch-made version)
- 2 large yellow onions
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1/4 cup sherry
- 1/2 tsp thyme
- 1 egg
- 1/3 cup feta cheese crumbles (or pick your favorite salty cheese)
- salt and pepper to taste
Preheat your oven to 450. Spray the skillet with nonstick spray. Roll the pizza dough out to about 12 inches in diameter and gently place in the prepared skillet, pressing the edges so that it forms a deep-dish pizza and poke several times with a fork. Bake at 450 for about 10 minutes until it’s almost done. Meanwhile slice the onions very very thinly. Heat the butter and olive oil in a large pan fitted with a lid. Saute the onions in the fats for about 3-4 minutes, then turn the heat down to low and cook with the lid on for about 30-45 minutes. Remove the lid, crank the heat to medium high and cook down the liquid from the onions, stirring constantly. Add the sherry, thyme and salt and pepper and cook until the liquid is gone. Remove from heat and let sit for about 10 minutes at room temperature. Gently stir in the egg and cheese, then pour the mixture into the prepared shell. Bake at 450 for another 15-20 minutes until the egg is cooked through. Serve hot!