You can’t get much simpler or more delicious than farmhouse-style cooking — meals cooked from ingredients in season using time-tested techniques and not a lot of bells and whistles. Pick up a copy of The Farm Cooking School and get back to basics with simple pleasures, like this cheddar and caramelized onion pizza.
Attention mozzarella: step away from the pizza! We find ourselves preferring Cheddar to any other cheese on this rustic, Americanized flatbread. It brings a sharp balance to the sweetness of the caramelized onions.
- 3 pounds onions, halved and thinly sliced crosswise
- 3 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 recipe pizza dough
- 3 tablespoons Nasturtium Capers or small capers in brine, drained
- 1 1/2 cups shredded sharp cheddar cheese
For the pizza
Combine the onions, butter, 1 teaspoon salt, and 1/2 teaspoon pepper in a large heavy skillet over medium heat and cook, covered, stirring occasionally, until the onions are translucent, 10 to 15 minutes. Uncover the skillet and continue to cook the onions, stirring occasionally and reducing the heat as needed, until they are deep golden and caramelized, about 30 minutes more. Let the onions cool to room temperature.
Preheat the oven to 475°F.
Transfer the dough to a well-oiled baking sheet and turn it over in the oil to coat it. Stretch the dough to the edges, letting the dough rest for a minute if it is pulling back and refusing to cooperate (that resistance comes from the glutens in the dough; by giving them a minute to relax, they become more compliant). Spread the onions evenly over the dough, all the way to the edges, then sprinkle with the capers and scatter the cheese evenly over the pizza.
Bake the pizza until the crust is golden and the Cheddar is melted and golden in places, 25 to 35 minutes. Transfer the pizza to a cutting board and slice before serving.