Rock Springs Sweet Onion Pizza
Submitted by mels1003
Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsRock Springs sweet onion pizza trades a yeasted pizza dough for a polenta-style cornmeal crust that bakes golden, stays crisp at the edges, and happens to be gluten-free by default. On top: slow-sweated Vidalia onions, green pepper, garlic, kidney beans, mozzarella, and parmesan under a sheet of tomato pizza sauce.
The crust is the make-or-break. Mix the cornmeal with cold water first, then stream it into boiling water while whisking hard. That cold-slurry-into-boiling-water trick is exactly how Italians start polenta, and it stops the cornmeal from clumping into pebbles. Cook until it is stiff enough to hold a spoon upright, then pat into the pan with wet hands so it does not stick to your fingers.
Sweet Vidalia onions are the flavor anchor. Cook them low and covered for a full five minutes after the initial saute. They should be tender and sweet, not browned, because the finished pizza takes another ten to fifteen minutes in the oven and you do not want onions that read as scorched.
Kitchen Tips
- Pre-bake the crust until just golden before topping. Skipping this gives you a gummy, uncooked bottom under all those wet toppings.
- Layer cheese before the tomato sauce. It acts as a moisture barrier so the sauce does not soak into the crust.
- Drain the kidney beans well and pat them dry. Wet beans add water to the pizza sauce and soften the whole structure.
- Let the pizza rest five minutes before slicing. Polenta crust continues to firm up as it cools, and cutting hot gives a ragged edge.
Variations
- Swap the kidney beans for cannellini or black beans for a different texture and slightly lighter flavor.
- Scatter sliced kalamata olives and roasted red peppers over the top for a Mediterranean spin.
- Skip the mozzarella and use crumbled feta for a tangier, less stringy cheese pull.
Ingredients
Directions
Heat oven to 375℉ (190℃).
In small bowl mix cornmeal with ⅔ cup cold water. in a small saucepan bring the remaining ⅔ cup of water to a boil. Gradually add the cornmeal mixture to the boiling water. Lower heat and whisk constantly with a fork until thick. Remove from heat and stir in 2 tablespoons of Parmesan cheese.
When cool enough to handle, wet hands and pat cornmeal mixture evenly into a 12 inch pizza pan or lightly greased baking sheet.
Bake cornmeal crust, uncovered for 15 minutes or until it is just golden.
Meanwhile, in a skillet over medium-low heat, heat olive oil; add onion, garlic and green peppers. Cook uncovered for three minutes. Add basil, oregano, and black pepper. Stir, reduce heat to low, and cook, covered, for five minutes. Stir in the beans and set aside.
Remove the crust from the oven, sprinkle with half of the mozzarella cheese and half of the remaining Parmesan cheese. Spoon the bean mixture on top. Pour the pizza sauce evenly over it and scatter the remaining cheese on top.
Bake uncovered for 10 to 15 minutes or until cheese is melted.
Cut into wedges and serve.
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