Onion and Salami Pizza

Step 1

In a large bowl, mix 3 cups flour, 1 tsp yeast, and 1 tsp salt. Add 1 cup warm water and 2 tbsp olive oil; stir until a shaggy dough forms.

Step 2

Knead the dough on a floured surface until smooth and elastic, about 8 minutes. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.

Step 3

While dough rises, slice 2 large onions thinly. Heat 1 tbsp olive oil in a skillet over medium; cook onions with a pinch of salt until soft and golden, about 15 minutes. Set aside.

Step 4

Preheat oven to 500°F (or as high as it goes) with a pizza stone or inverted baking sheet inside. Punch down the dough and divide into 2 balls; let rest 10 minutes.

Step 5

Roll or stretch each dough ball into a 12-inch round. Place on parchment paper. Spread half the caramelized onions over each, leaving a 1-inch border.

Step 6

Tear 8 oz mozzarella and scatter over the onions. Slice 4 oz salami into thin rounds and arrange on top. Sprinkle with 1 tsp dried oregano.

Step 7

Slide the pizzas (one at a time) onto the hot stone. Bake until the crust is golden and cheese is bubbly and browned in spots, 8-10 minutes. Let cool 2 minutes before slicing.

Step 8

Slice and serve hot, drizzled with a little olive oil if you like.