Danny St Pierre’s Onion Soup Pan Pizzas

Danny St Pierre’s Onion Soup Pan Pizzas

  • Preparation 45 min
  • Cooking 35 min
  • Waiting 15 min
  • Chilling 2 h
  • Raising 27 h
  • Makes 6 pizzas, 6 inches (15 cm) each
  • Freezes Yes

This pan pizza, by Chef Danny St-Pierre from Montreal's Pan Américain restaurant, is an original recipe because it's baked in a cake pan. The pizza dough requires some time, as it needs to proof for 24 hours, making for a thick and chewy crust, perfect for adding a French onion soup-inspired topping consisting of onions, white wine, nutmeg and a sachet of onion soup mix and poutine sauce mix. It's a surprising pizza that's sure to impress.

  • Vegetarian
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Dough

  • Toppings

Preparation

  • Dough

  • Toppings

Note from Ricardo

You will have enough dough and toppings to make four 9-inch (23 cm) pizzas.

Personal Note

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