Two one-pound balls of store-bought pizza dough will work in a pinch, but if you’ve got time to plan ahead, nothing beats homemade. And this dough is springy-crispy-chewy like focaccia. You’ll need 24 hours from start to finish, during which time the dough will develop complex flavor, but most of that process is inactive, so it basically makes itself. The onions char and sweeten in the oven and pair perfectly with sharp provolone cheese. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
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Pizza With Onion and Provolone
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