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. 
Umbrian Cannara Onion Pizza
- Total Time: 105
- Yield: 4 servings 1x
Description
A soft flatbread with crisp edges topped with paper-thin sweet onions, inspired by the onion focaccia served at Umbria’s Festa della Cipolla di Cannara.
Ingredients
- 2 1/4 tsp (7 g) active dry yeast
- 3/4 cup (180 ml) warm water (110°F / 43°C)
- 2 cups (250 g) all-purpose flour, plus more for kneading
- 1 tsp salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 2 large sweet yellow onions (Cannara-style or any sweet yellow variety), sliced paper thin on a mandoline
- 3 tbsp (45 ml) olive oil, for topping
- 1 tsp salt, for topping
- 1 tsp freshly cracked black pepper, or more to taste
Instructions
- Dissolve the yeast in warm water and let stand 5 minutes until foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and 2 tbsp olive oil, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
- Meanwhile, using a mandoline, slice the onions paper thin. Transfer to a bowl and toss with 3 tbsp olive oil, 1 tsp salt, and plenty of cracked black pepper. Set aside.
- Preheat the oven to 425°F (220°C). Oil a rimmed baking sheet or round pizza pan.
- Punch down the dough and stretch it directly onto the prepared pan to a thickness of about 1/4 inch (6 mm), leaving a slightly thicker border at the edges.
- Arrange the seasoned onions evenly over the surface of the dough, pressing them gently into the top.
- Bake for 20-25 minutes, until the edges are golden and crisp and the onions are soft and lightly caramelized.
- Let cool for 5 minutes before slicing and serving warm.
Notes
- Cannara onions are the traditional choice — squatty yellow onions with a naturally sweet flavor that mellows further when baked. Any good-quality sweet yellow onion works as a substitute.
- A mandoline is strongly recommended for paper-thin slices that cook evenly and don’t steam the dough.
- For extra crispness on the bottom, preheat the pan in the oven before stretching the dough onto it.
- Prep Time: 20
- Cook Time: 25
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
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.
