Best Shallot Pizza

food52.com

jamiemmt

1 packet active dry yeast

1 ¾ cups warm water (80º F)

¼ cup milk

2 tablespoons olive oil

4 ½ cups all-purpose flour, divided (you may need less)

½ cup bread flour, divided

1 ¾ teaspoons fine sea salt

subheading: For the Shallot Mixture (Enough for 2 Pies):

2 tablespoons olive oil

2 medium onions, quartered lengthwise and sliced thinly crosswise

4 large shallots, halved and sliced thinly lengthwise

3 fat cloves of garlic, crushed with the flat side of a knife and coarsely chopped

10 to 12 fresh sage leaves, coarsely chopped (3 to 4 tablespoons, loosely packed)

1 teaspoon fine sea salt

Freshly ground pepper to taste

Zest from ½ Meyer lemon (optional)

Juice of ½ Meyer lemon (optional)

Cornmeal for sprinkling the pan

3 ounces soft, fresh goat cheese, crumbled

¼ cup walnut halves, toasted in a rimmed baking sheet in a 375º F oven for 8 to 10 minutes, cooled and coarsely chopped

Directions at food52.com

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