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. 
Frequently Asked Questions
What type of onion should I use if I can’t find Cannara onions?
You can substitute Cannara onions with any yellow sweet onion, as they will provide a similar flavor profile.
How do I achieve thinly sliced onions for the topping?
Using a mandoline is the best method to cut the onions paper thin, ensuring they cook evenly on the pizza.
What is the best way to prepare the onions before adding them to the pizza?
Toss the thinly sliced onions with olive oil, salt, and plenty of cracked pepper before arranging them on the pizza dough.
