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Umbrian Cannara Onion Pizza

  • Author: Deborah Mele
  • Total Time: 2 hours 25 minutes
  • Yield: 8 to 10 servings 1x


  • 1 Pkg. Active Dry Yeast
  • 1 1/2 to 2 Cups Warm Water
  • 45 Cups All-purpose (Unbleached Flour)
  • 1 Teaspoon Salt
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Fresh Chopped Rosemary
  • Coarse Salt


  • 4 Medium Onions (Peeled & Thinly Sliced)
  • 3 Tablespoons Olive Oil Plus Extra For Drizzling
  • Cracked Black Pepper
  • Coarse Sea Salt


  1. Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
  2. In a large bowl, combine the flour, teaspoons of salt, olive oil, rosemary, yeast mixture and remaining water.
  3. Mix thoroughly with a wooden spoon and then your hands.
  4. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
  5. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  6. In a medium sized bowl, toss the onions with the olive oil and pepper.
  7. Preheat oven to 425 degrees F.
  8. Punch down dough and place on a 13 X 9 inch oiled baking sheet, forming into an oval or rectangle.
  9. Dimple the top surface with your finger tips, and then evenly spread the onions across the top, and drizzle with olive oil and sprinkle with the sea salt.
  10. Bake about 20 to 25 minutes or until golden brown.
  11. Serve warm or at room temperature.
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Bread
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