Courtesy of Tony Gemignani
Tony’s Pizza Napoletana,
San Francisco, CA
One 13-ounce pizza dough
One 12-ounce white onion peeled
About ¼ cup beer
About ¼ cup all-purpose flour
Fine sea salt
Canola oil for deep-frying
7 ounces whole milk mozzarella, shredded
1 ¾ cup freshly ground black pepper
1 teaspoon minced Calabrese peppers
About 2 tablespoons local honey
2 tablespoons thinly sliced serrano peppers (seeds left in)
Wedge of provolone cheese, for shaving
1 tablespoon minced chives
Cut the onions into slivers. You will need 1½ packed cups slivered onions.
Heat a film of olive oil in a medium frying pan over medium-high heat. Add the onions, season with salt and sauté, stirring often for about 4 minutes to soften the onions. Lower the heat to medium and continue to cook for about 3 to 4 minutes to a rich golden brown. Drain well.
Whisk the beer and flour together until well combined and set aside.
Heat 2-inches of canola oil in a high-sided (at least 6-inch deep) pot to 350 F. Fry the onions. Set a small cooling rack over a sheet pan. Check the batter; it should have the consistency of a thin pancake batter. You can fry a few pieces of onions to check how it coats the onion. If it is too thick, whisk in more beer, if it is too thin, whisk in more flour. Fry the onions, adjusting the heat to maintain the temperature for about 3 minutes, turning them from time to time, until they are crisp and evenly browned. Drain them on the rack and season immediately with salt and pepper.
Dust the work surface with flour and semolina. Move the dough to the surface and dust the top as needed. Use your hands to open the dough into a 13-inch round, with a slightly raised edge.
Mound the cheese in the center of the dough and spread it evenly over the surface, leaving a ¾-inch border. Place your pizza in your oven
When your pizza is ready, transfer the pizza to a cutting board and cut into 6 wedges. Divide the Calabrese peppers among the slices and spread them with the back of a spoon. Drizzle the pizza with about 1 tablespoon of the honey and sprinkle with about half the Serrano peppers. Scatter the fried onions over the top and, using a vegetable peeler, garnish with shavings of provolone. Drizzle the remaining honey over the onions and sprinkle with the remaining peppers and chives.
“This recipe is from my upcoming book, The Pizza Bible, which will be published by Ten Speed Press in October 2014.” ~ Tony Gemignani.