Recipe for an aperitivo / Pizzette con cipolla / Mini onion pizzettes
#2, Marrakesh
vegetarian
starter
easy
Cettina Vicenzino
Ingredients for 4 persons
- FOR THE PASTRY
- 7 g fresh yeast 15 g sugar
- 400 g pizza flour / Tipo 00 or Type 405
- 10 g sea salt
- 30 ml extra virgin olive oil
- 10 g TOMAMI#2
- FOR THE COVERING
- 6 medium sized white onions
- 3 tbsp extra virgin olive oil plus a little more for the baking tin 1 ½ tbsp. TOMAMI Marrakech
- 3 tbsp white wine vinegar
- 1 heaped tbsp brown sugar Sea salt
- freshly powdered black pepper
Preparation
Mix the yeast with 240 ml lukewarm water, the sugar and 150 g flour, cover and leave to stand for 1 hour in a warm place without draughts.
Mix the remaining flour (250 g) with the salt and knead together with the dissolved yeast, olive oil and TOMAMI#2 for approx. 7 minutes using the dough hook. Shape the dough into a ball, cover and leave to rise for at least 5 hours.
Shape the dough into twelve balls, cover and leave to rest for a further hour. In the meantime, prepare the onions for the topping:
Grease a muffin tin with 12 cavities. Preheat the oven to 220°C.
Peel the onions, cut them in half horizontally in the centre and place one onion half in each cavity with the cut edge facing upwards. Season the onions with freshly ground black pepper and a little salt and roast in the oven for 20 minutes. Set aside and leave to cool completely.
Place the pizza balls (6 at a time) on a baking tray lined with baking paper, spacing them slightly apart. Make a well in the centre and carefully press an onion half into each one.
Mix the 3 tbsp olive oil with 1 ½ tbsp TOMAMI Marrakech and 3 tbsp vinegar or shake well in a closed container and brush the onions well with the mixture.
Bake the pizzette in the oven for approx. 20 minutes. After 15 minutes, sprinkle the onions with the sugar. Remove from the oven, drizzle with a little olive oil, top with a thyme stalk and serve.
