I wish I could claim responsibility for coming up with the idea of drizzling maple on pizza. I first saw it on the menu of the local bakery of our little Vermont town. The syrup adds a lovely balance to the salty cheese. Trust me.
1 tablespoon organic canola oil
1 large sweet onion, sliced
2 tablespoons balsamic vinegar
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons cornmeal
All-purpose flour for dusting
Maple Wheat Pizza Dough, or your favorite store-bought dough (recipe follows)
1 cup shredded sharp cheddar (4 ounces)
2 ounces crumbled feta, preferably reduced fat
2 tablespoons pepitas
1/4 teaspoon salt
Freshly ground black pepper, to taste
3 cups loosely packed baby arugula (2 ounces)
2 tablespoons dark pure maple syrup
1. Place oil in a medium saucepan. Add onion, cover, and place over medium heat. Cook, stirring occasionally, 12 to 15 minutes, until onion is soft and starting to brown. Reduce heat to medium-low if they are browning too much before softening. Stir in vinegar and thyme, cover, remove from heat, and set aside while you prepare the pizza.
2. Place a rack in the bottom position of the oven. Preheat oven to 450°F. Coat a large rimmed baking sheet with nonstick cooking spray and sprinkle with cornmeal. Dust clean work surface with flour. Roll out dough to the size of the baking sheet and transfer to the sheet.
3. Spread caramelized onions over dough. Top with cheddar and feta. Sprinkle with pepitas, salt, and pepper.
4. Bake, rotating once halfway through, 13 to 16 minutes, until crust is crispy and cheese is bubbling and just starting to turn golden. Remove from oven. Scatter arugula over pizza and drizzle with syrup. Cut into 8 pieces and serve.
Maple Wheat Pizza Dough
This pizza dough smells divine while it’s baking and has just the right level of sweetness for a pizza. It favors toppings like smoked cheese, chopped woody herbs such as rosemary and thyme, caramelized onions, bacon, and winter squash. And, of course, garlic!
1/2 cup warm (105 degrees F–115 degrees F) water
1 package rapid or instant dry yeast
1/4 cup maple syrup, warmed
1 tablespoon extra-virgin olive oil, plus more for bowl
3/4 teaspoon salt
1 1/2 cups white whole wheat flour
1 cup bread flour, divided, plus more for dusting
1. In a large mixing bowl, whisk water and yeast and let sit until foamy. Add syrup, oil, and salt and whisk to combine. Add whole wheat flour and 1/2 cup bread flour. Stir with a wooden spoon until too difficult to stir. Turn onto a floured surface and knead until dough comes together as a ball. Continue kneading, working the remaining 1/2 cup bread flour into the dough, about 10 minutes, until dough is smooth and elastic. Alternatively, mix dough in a stand mixer fitted with the dough hook attachment for 5 to 6 minutes, until smooth and elastic and dough climbs the hook.
2. Coat a clean bowl with oil, set dough in bowl, cover with damp kitchen towel, and let rise in a warm spot for 1 to 2 hours, until almost doubled. Continue with the Balsamic Caramelized Onion Pizza.
Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
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