Pizza di cipolle. From Bari. This is another “pizza” that is in fact a pie or calzone. This can be made with “long onions” which I have never seen outside Italy, but this recipe uses white onions which are easy to find. Indeed if you can’t find then I’m sure you would get good results with other types of onion. There are versions without the olives and/or anchovies so feel free to leave them out if you prefer. The dough is made without yeast so it is very quick. Serves 6 to 8.
Onion pizza ingredients
For the dough
- 500 g 00 flour
- 60 ml olive oil
- 200 ml white wine or water
- salt
For the filling.
- 1 kg white onions, chopped
- 5-6 tomatoes, chopped
- 50 g stoned olives
- 8 anchovy fillets
- 50 g parmesan, grated
- Olive oil
- Salt
Lightly seson and fry the onions in a little oil until they are soft. Add the tomatoes, olives and anchovies and cook for a further few minutes. Remove from the heat and stir in the Parmesan.
Mix together the ingredients for the dough with enough water or wine to make it smooth. Leave to rest for about half an hour.
Grease a pizza tin with olive oil and dust with a little flour.
Onion pizza ready to be filled
Roll out half of the dough so it fits the tin.
Onion pizza with filling
Fill the tin with the onion mix.
Onion pizza ready to cook
Roll out the other half to make the top of the pie. Place on top and trim the edges. Cover the top with a little olive oil and pierce with a fork to allow the steam to escape.
Bake at 200 °C for 30 minutes.
Onion pizza finished dish
Culinaria Italia - Italian Food and Cooking 
My head hurts 🙂 Yes the link you posted looks very much like them but the variety they use here is a bit straighter though. I found this online http://lh3.ggpht.com/-JQcIBODOvsc/T3VcUkA3JbI/AAAAAAAAFC0/I7N0wDlba5E/s1600-h/084%25255B9%25255D.jpg they are about as thick as a large cuban cigar to give you some idea of scale.
Ooo, I have produce-envy now. Those are quite a bit different than the spring onions I was thinking of. Looks like they grow in clusters. Oh well, every year the local farmers down at the farmers market seem to have more and more interesting heirloom varieties, maybe those will show up here one of these years.
To add to the terminology confusion, I’ve also seen what I am calling “spring onions” referred to as “salad onions” here in the U.S. And while I think we both mean the same thing by scallions, sometimes they are called “green onions” in the U.S.
Sorry, here for me is the northeastern United States, and I failed to consider there might UK / US terminology differences! The onions that I occasionally find here sold in farmer’s markets and once in a while in supermarkets as “spring onions” are distinctly different from scallions (…or at least what we call scallions here!), being larger and having a bit of a bulb.
My previous link probably wasn’t helpful as I think it contained a mix of images of what we call spring onions on our respective sides of the pond. This one might be better: http://lowfatlifestyle.com/flavoring/garlic_onions_leeks/springonions.htm If I remember correctly the bulbs are about 3-5 cm across. Does that sound anything like a “long onion”?
This sounds delicious. I wonder if “long onions” are what sometimes appear here as “spring onions”. Do they look like over-size scallions, perhaps a bit bulbier? (http://www.google.com/search?tbm=isch&hl=en&source=hp&biw=1142&bih=575&q=spring+onions&gbv=2&oq=spring+onions&aq=f&aqi=&aql=&gs_l=img.3…143l392l0l4133l3l2l0l0l0l0l0l0ll0l0.frgbld.)
You don’t say where “here” is, but I think spring onion is the UK name for scallion. They are a similar shape to spring onions, but are much bigger. More like small leeks. Let me know if you manage to find them.