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Locatelli Bianco Pizza

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Parmigiano Reggiano

SERVINGS: 4

INGREDIENTS

1
ounce Yeast
1
pound Flour
Salt (Pinch of Salt)
2
tablespoons Extra Virgin Olive Oil
2
pounds White Onions
1/2
cup Locatelli Pecorino Romano Cheese (Grated)
3
tablespoons Parsley (Chopped)
1
tablespoon Marjoram
1
tablespoon Thyme
1/4
cup Extra Virgin Olive Oil

PREPARATION

Dissolve yeast in a glass of tepid water. Mix the flour with a pinch of salt, extra virgin olive oil, and the dissolved yeast. Knead into a smooth dough and roll into a ball. Place in a bowl, cover with a cloth and let rise for 2 hours.

Peel and parboil the onions. Drain well and slice thinly.

Knead the dough again. Roll out and place on a greased baking tray. Leave to rise again. Spread the extra virgin olive oil over the dough and top with the grated Locatelli Pecorino Romano cheese, onions, marjoram, and thyme. Season with salt. Bake in a 200-degree oven for 30 minutes. Sprinkle with parsley and serve.