Onion and pork pizza

Onion and pork pizza
1 recipe of bread dough
1 large sweet onion, sliced, FYI these are labeled as “Liberty Sweets ” USA
Garlic
Shallots
Sliced strips of pork, bite sized so they will cook quickly.
Mushrooms
Parmesan cheese, shredded
Onions are the greater amount, I usually don’t measure the other ingredients. Just go by eye.

Sauté the onions, garlic and shallots with a bit of salt and pepper, in olive oil till throughly wilted add a bit of water if necessary. Towards the end of cooking add the pork strips, till they lose their raw color.
Prepare the dough by pressing into a cast iron skillet, this recipe has an addition of flax meal added to it. Also after pressing and shaping it into the pan gently remove and spread a seed mixture of you preference into the bottom of the skillet. This helps keep the dough from sticking to the pan, usually not a problem with a seasoned cast iron skillet and gives the crust a boost of flavor, depending on what type of seed is used, caraway, poppy, fennel, cumin, psyllium and coriander are just a few. Gently replace the dough and press slightly to embed the seeds into the bottom of the crust.
Let the crust rise, I often like a thick crust, and add the toppings as pictured above. With the oven close to 500 degrees as possible, bake the pizza, set the timer for about 13 minutes. After about 10 minutes if the pizza looks close to done, carefully remove the pizza from the skillet , I use a large flipper, and place the pizza directly on the oven rack. Some of the seeds may fall to the bottom of the oven but no a big concern for the oder they give off.
After several minutes , keep an eye on it as it will crisp up quickly, remove from the oven to a cooling rack, cut and serve with a cold one. The onions were very sweet and flavorful with being over powering.