The pizza dough here is fermented overnight to give it a delicious sour note, so start this recipe a day ahead.
- 1 tbsp dried yeast
- 780 gm bread flour
- 80 ml (1/3 cup) olive oil, plus extra for shallow-frying
- 1 tsp caster sugar
- 2 onions, thinly sliced
- 4 salad onions, thinly sliced
- 2 white onions, thinly sliced
- 4 golden shallots, thinly sliced
- 2 tbsp red wine vinegar
- 1 tbsp rosemary, finely chopped, plus extra, to serve
- For dusting: semolina
- 250 gm firm ricotta, crumbled
- 60 gm thinly sliced salami (about 24 slices)
- 60 gm parmesan, finely grated
- Finely grated rind of 1 lemon
- 180 ml extra-virgin olive oil
- 1 long red chilli, thinly sliced
- 1Stir 425ml water and yeast in an electric mixer, stir in 380gm flour, then cover with plastic wrap and leave to prove until bubbly (1½ hours). Add 180ml room-temperature water, 1 tbsp oil, sugar, 1½ tbsp fine sea salt flakes and remaining flour, and knead with a dough hook until a smooth, soft dough forms (8-10 minutes; add extra flour if too sticky). Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate to ferment until doubles in size (12 hours or overnight).
- 2For chilli oil, combine ingredients in a small bowl and set aside for 4-5 hours to steep.
- 3Heat oil remaining in a saucepan over medium heat, add onions and shallots and sauté until starting to soften (5-6 minutes), then cover and cook, stirring occasionally, until tender (25-30 minutes). Uncover and stir occasionally until onions are dark golden (10-12 minutes), then add vinegar and rosemary and season to taste.
- 4Divide dough into 12 pieces. Line a baking tray with baking paper and scatter with semolina. Roll each piece of dough on a lightly floured surface to a 14cm round, then transfer to prepared tray.
- 5Preheat grill to high. Heat oil for shallow-frying in a large frying pan over medium-high heat until hot and fry pizza bases in batches, turning once, until golden and cooked through (3-4 minutes), then transfer to a tray. Spread bases with onion mixture, scatter ricotta over, then grill until golden (2-3 minutes). Top with salami, parmesan and lemon rind, drizzle with chilli oil, scatter with rosemary and serve hot.
Drink Suggestion: Dry sparkling red lambrusco. Drink suggestion by Max Allen