2teaspoonsminced fresh oregano or 1 teaspoon dried
2anchoviesrinsed and very finely minced into almost a paste (optional)
Freshly ground pepper to taste
1packageWewalka Classic Pizza Dough
2cupsgrated fresh mozzarella
1cupgrated Fontina Cheese
Snipped chives to serveoptional
In a large skillet, melt the butter over medium heat. Add the onions and salt and pepper if using, and cook, stirring occasionally, until softened and just beginning to brown about 30 minutes.
Add the sugar, reduce the heat to medium low, and cook, stirring frequently, for another 20 minutes, until the onions are soft and nicely browned. Keep a close eye on the heat, and lower it a bit if the onions on the bottom of the pan starts to burn. If the onions start to stick you can add a tablespoon or two of water and give it a stir; repeat as needed. Taste and adjust the seasonings. Let cool slightly.
Preheat oven to 425°F. Blend the ricotta, Grana Padano, oregano, anchovies and pepper together in a medium bowl. Unroll the pizza dough right on its parchment paper onto a rimmed baking sheet. Spread the ricotta mixture over the dough, leaving a ½-inch border.
Sprinkle half of the grated mozzarella and half of the grated fontina evenly over the ricotta. Spread the caramelized onions evenly over the cheese, then sprinkle the rest of the grated mozzarella and fontina over the onions. Bake until the edges of the crust golden brown and when a spatula is slid under the tart it lifts up firmly, about 22 to 26 minutes.
Distribute the chives over the pizza, if desired. Serve warm or at room temperature, cut into squares.