Cannara Onion Pizza

Having recently visited the Festa della Cipolla in Cannara, I simply couldn’t get this delicious flatbread, or pizza as they called it, off my mind until I made it myself at home. The onions from Cannara are famous across Italy and are squatty yellow ones with a delicious flavor that becomes sweet when cooked. This bread is great baked crisp, and the onions should be cut paper thin for the topping. I simply used a mandoline to cut my onions and then tossed them with olive oil, salt and lots of cracked pepper before arranging them on my pizza dough. Obviously unless you are in Italy Cannara onions may be a bit hard to find, but any yellow, sweet onion will work fine.

The Pizza Before Baking

The Pizza After Baking

Buon Appetito!
Deborah Mele 2011

Cannara Onion Pizza

In celebration of the onion festival in Cannara, Umbria, this onion topped flatbread is served throughout the region.


  • 1 Pkg. Active Dry Yeast
  • 1 1/2 to 2 Cups Warm Water
  • 4- 5 Cups All-purpose, Unbleached Flour
  • 1 Teaspoon Salt
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Fresh Chopped Rosemary
  • Coarse Salt


  • 4 Medium Onions, Peeled & Thinly Sliced
  • 3 Tablespoons Olive Oil


  1. Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
  2. In a large bowl, combine the flour, teaspoons of salt, olive oil, rosemary, yeast mixture and remaining water.
  3. Mix thoroughly with a wooden spoon and then your hands.
  4. Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
  5. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
  6. In a heavy frying pan, heat the live oil and add the onions.
  7. Cook over medium low heat 10 to 15 minutes, or until the onions are very soft and just beginning to brown, then set aside.
  8. Preheat oven to 425 degrees F.
  9. Punch down dough and place on a 13 X 9 inch oiled baking sheet, forming into an oval or rectangle.
  10. Dimple the top surface with your finger tips, and then evenly spread the onions across the top, and drizzle with olive oil.
  11. Bake about 20 to 25 minutes or until golden brown.
  12. Serve warm or at room temperature.