Recipe: Caramelize the sliced onions by sauteing them over high heat for 3-4 minutes and then reducing the heat to low and cooking them for 15-20 minutes or until very soft and brown. Roll the dough and apply the pizza sauce and the toppings. Slice the bocconcini and spread ir evenly over the pizza. Bake in a preheated oven until the crust is crispy and the cheese melted. Sprinkle with freshly chopped thyme. If you are tired of mozzarella cheese (don't get me wrong; I like mozzarella), you can try so many other kinds of cheese, such as feta, goat cheese, blue cheese, provolone, smoked Gouda, etc. I, also, like to mix the mozza with other cheeses. For example mozzarella and crotonese mix gives the pizza a pleasant (for my taste, at least), rustic flavor.
However, the bocconcini cheese in this recipe is not exactly mozzarella. It is the unripened mozzarella and is widely used in Italy for pizza. Cooking tip: If you like an extra crispy pizza crust, roll the dough over some panko breadcrumbs mixed with little flour, before putting it in the pizza pan.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.