Best paired with Adam Puchta Sparkling Brut
FOR THE DOUGH
- 1 package active dry yeast
- 3/4 cup plus 2 tablespoons lukewarm water
- 3 cups all-purpose flour, plus additional for dusting
- Olive oil for oiling the bowl
FOR THE TOPPING
- 1/4 cup extra-virgin olive oil
- 2 yellow onions, thinly sliced
- 5 ounces Gorgonzola cheese, crumbled
- Freshly ground pepper
- Pinch freshly ground nutmeg
To make the dough:
In a large bowl, sprinkle the yeast over the lukewarm water and let stand until dissolved and foamy, about 10 minutes. Add flour and salt to taste and, using your fingers, mix until the water is fully absorbed. Continue to work the mixture with your hands until it comes together to form a dough. Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, place in lightly oiled bowl, cover tightly with plastic wrap, and let rise until the dough has doubled in size, about 1 hour.
While the dough is rising make the topping:
In a sauté pan over low heat, warm the oil. Add the onions and cook, stirring often, until soft and translucent, about 20 minutes. Do not let them take on any color. If necessary, add a little water to prevent scorching. Set aside.
Transfer the risen dough to a floured work surface. Punch it down and, using your hands, gradually and gently press it out, lifting and stretching it as you work, into a round, about 12 inches in diameter and about a 1/4 inch thick. Using your fingertips, form a slightly raised rim on the round, then transfer to a lightly floured baking sheet. Let rise in a draft free place for about 20 minutes. Preheat oven to 400°F.
Scatter the cheese and sautéed onions evenly over the round and sprinkle with pepper to taste and nutmeg. Bake until the top is lightly browned, about 20 minutes. Cut into wedges and serve immediately.