Pizza or Flatbread – The Big Debate
Pepé and Claude are debating if this is a pizza or a flatbread because it’s not what we would normally think of as a traditional pizza. Although the red sauce has been replaced with olive oil, it still has meat, onions and cheese, and it is on a pizza crust. Isn’t all that enough to call it a pizza?
Well, it’s getting hot in this kitchen and it’s not just because of a 500°F oven. Pepé and Claude are going to battle to the death if I don’t come up with a good answer soon. I’ve searched the internet and there’s no concrete answer. Some say pizza is round. Really? I’ve had plenty of square or non-round pizzas. Some say it’s the dough. Leavened or not. Yeasty or not. I can tell you this much… It ain’t gluten free. I give up. They can fight about it all day because I will be busy enjoying my duck pizza or whatever you want to call this warm, soft delicious morsel of heaven. Check out my roasted duck recipe here.
10 Minute Pizza Dough
This homemade 10 minute pizza dough is not only quick, but equally delicious. I’ve had friends laugh at me and say I should just run to the store and buy premade dough, but this is actually faster and doesn’t have all those preservatives in the dough. And… If you’re a mom and you don’t love packing up the kids in their car seats and stuff just to go buy pizza dough, then try this recipe and save yourself the hassle.
Place pizza stone in oven then preheat it to 500°F. If making your own pizza dough, start that process so the dough can be rising while you’re caramelizing the onions. Heat large skillet and 2 TBSP olive oil on medium. Add onions and separate them. Cover with lid and let sweat for about 10 minutes.
Remove lid, add salt and stir occasionally until they turn medium brown. Don’t let them stick to the pan and don’t burn them.
See how much one large onion reduces after be caramelized? It’s at least half as much. You can make these in large or small batches ahead of time and store in your refrigerator.
Add 1 TBSP olive oil in another skillet and sauté mushrooms while onions are caramelizing to save time.
Sprinkle your pizza peel with a little cornmeal to prevent it from sticking. Divide your dough in half and start to shape it on your counter or in your hands until it’s close to the shape you want. You can finish shaping it on your pizza peel, but you don’t want to press to hard or it will stick. It needs to slide off the peel and onto the hot pizza stone.
Spread 1 TBSP olive oil on crust, then place half of the caramelized onions, half the duck, half of the mushrooms and half of the cheese on your pizza.
Drizzle with BBQ sauce and pop it the oven for about 8 minutes. Check the crust and make sure it’s not burning on the bottom. Carefully slide pizza onto a cutting board and make second pizza.
Sometimes I like to add micro-greens or arugula to pizza after it comes out of the oven.