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“faux”-caccia

In dinner on May 11, 2010 at 12:11 am

i haven’t given up on my mission to find one hundred uses for trader joe’s pizza crust. granted, this one isn’t as imaginative as tuna melts 2.0 or caramel apple rolls, but it’s still yummy and not your mother’s standard pizza. (unless she’s italian. or my mother, who makes a wicked old-school focaccia, complete with spritzing dough with water throughout the baking process, blah blah blah.)


start with two whole onions. i used yellow and white, but you can use whatever you have around.


slice thinly, and add to a dry frying pan over medium heat.


cook for a long time. i mean like, 30 minutes. and add just a pinch or two of sugar for sweetness about halfway through.

it may look like awful things are happening to your pan


but never mind, it comes off. (and it has a fancy name: fond. i did not make that up.)

cook until the onions are soft and brown and totally “melted.”


when they’re done, stir in salt, pepper and fresh, chopped parsley (if you have it) for freshness.


next, i olive-oiled a 6-inch (i think? maybe 7-inch?) foil pie pan. this helps make the crust more like traditional focaccia crust.


pat in the dough, drizzle with more olive oil, sprinkle with salt (the larger grain, the better, like kosher or finishing) and use your knuckle to create dimples.


this is all to make it more like traditional focaccia.

bake at 475 for about 10 minutes, or until about halfway done.

remove from oven, pile on onions, sprinkle with a little parm, and return to oven for another 10 or so minutes,


until the crust is done and the onions get a little browner.

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