- 2 tablespoon fruity olive oil, divided
- 2 1/4 pounds Vidalia Onions, thinly sliced
- 6 large cloves garlic, finely chopped
- 1 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 large pinch saffron threads
- 1/2 teaspoon fresh thyme, bruised
- 1 tablespoon sherry wine vinegar
- 1 1/2 pounds whole-wheat pizza dough
Heat 1 tablespoon olive oil in a large sauté pan. Add the onions and cook over med/low heat until the onions become soft, 5 to 7 minutes. Stir in the garlic and cook another 4 to 5 minutes. Stir in 1 teaspoon of salt, pepper, saffron threads and thyme. Add the sherry vinegar and cook another 2 minutes or until the vinegar is nearly evaporated. Set aside the onion mixture to cool to room temperature.
Set racks to upper and lower thirds of the oven. Preheat oven to 375°F.
Pat out the whole wheat pizza dough on a sheet of plastic wrap or parchment. Spread the onion mixture over the dough leaving a 1-inch border all around the edge. Using the plastic wrap, roll the dough into a loaf, being sure to seal the ends well to prevent the onion mixture from leaking. Place seam side down on a half sheet pan. Cover with plastic wrap and allow to rise 30 minutes. Brush loaf with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Bake 30 minutes in a preheated 375°F oven on the lower rack. After 30 minutes, move the pan to the upper third of the oven and bake another 30 minutes. Allow loaf to rest 15 minutes before slicing.