Inspired by an Umbrian bread, this on onion pizza is soft with crisp edges and thin sweet onions on top.
The Festa della Cipolla di Cannara (Canara Onion Festival) takes place in September Umbria and unfortunately we missed it this year. There are a number of Tavernas or pop up restaurants scattered across the town during this festival serving everything onion. Almost every dish contains onions of some sort from appetizers to desserts. I have attended this festival many times and one item almost everyone orders is the onion focaccia. This festival has grown over the years and these days it is one of Umbria’s largest food festivals attended by thousands of folks over two weekends in September.
I simply couldn’t get this delicious flatbread, or pizza as they called it, off my mind until I made it myself at home. The onions from Cannara are famous across Italy and are squatty yellow ones with a delicious flavor that becomes sweet when cooked. This bread is great baked crisp, and the onions should be cut paper thin for the topping. I simply used a mandoline to cut my onions and then tossed them with olive oil, salt and lots of cracked pepper before arranging them on my pizza dough. Obviously unless you are in Italy Cannara onions may be a bit hard to find, but any yellow, sweet onion will work fine.
Deborah Mele is a self-taught cook whose passion for Italian cuisine began after living in Milan, Italy for 8 years. Although not Italian by birth, she became a true Italian by heart and palate. Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food. During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria so when they retired, Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests and give cooking classes.