"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PIZZA WHEEL WITH CARMELIZED ONION AND BLUE CHEESE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 16, 2009


3 to 3 1/2 cups flour (divided)
3/4 teaspoon salt
1 package active dry yeast
1 cup warm (105-1155 F.) water
2 tablespoons olive oil

2 tablespoons olive oil (divided)
2 large onions (about 1 pound), thinly sliced
1 teaspoon sugar
1 1/2 tsp. fresh thyme, or 1/2 tsp. dried thyme
4 oz. roasted red bell pepper, drained and sliced
4 oz. crumbled blue cheese, or shredded Swiss cheese

In large bawl, combine 3 cups of the flour and salt. In small bowl, combine yeast and warm water; stir to dissolve. Add oil. Add to flour mixture and stir well. Stir in additional flour, if needed, to make soft dough. Place dough on lightly floured surface. Knead for 2 to 3 minutes. Cover and let rest while cooking onions. Heat one tablespoon olive oil in large skillet over medium heat. Add onions and sugar. Cook and stir until onion is carmelized, about 20 minutes. (onion should be golden, not browned) Cool slightly.

Lightly grease 14-inch pizza pan and dust with cornmeal. Pat dough into pan. Form rim of dough around outside edge. Cut 7-inch "X" in center of circle. Cut each section in half to form 8 wedges. Spread onion in 3-inch wide border evenly around edge of border. Sprinkle thyme over onions. Top with red pepper and cheese. Pull points of dough over filling. Moisten under side of point with water and press firmly to seal rim of dough, forming ring shape. Lightly brush dough with remaining olive oil. Bake in 425F oven for 15 to 20 minutes, or until browned

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