Sort ingredients
uberjonas
QR Code
Listen
Pdf
In a medium bowl, whisk together the flour, yeast, sugar and salt. Add the warm water and stir with a wooden spoon. Once sticky, transfer the dough onto a lightly floured work surface and knead a few times, until it forms a smooth ball. Place it back into the (now cleaned) bowl, cover and let it rest for an hour. It should rise just a tad! Not a ton ton, but enough to call it good.
Now preheat your oven to 400.
While the dough is rising, place the thinly sliced onions in small bowl. Using a microplane, grate the garlic right into the onions, and throw in the tiniest pinch of salt. Toss the mix with your fingers until the onions are coated.
Thinly slice the tomatoes and place them on a paper towel, to soak up some of the extra juice. Slice the tomatoes in half, if desired.
Pull the risen dough back onto a floured surface, and gently stretch it to fit a 10-inch cast iron skillet. Place the dough in the skillet, and top with the grated mozzarella cheese. Then arrange the garlicky onions over the cheese, followed by the tomato slices. Just arrange it any way you like. Give the tomatoes a light parmesan dusting, along with a few oregano leaves, and slide it into the oven for 30 minutes.
LOOK AT THAT. Slice and serve. Extra parmesan? Obviously.
Serves 1-2.