Onion Pizzas

2 pounds of medium onions, chopped
1 3/4 pounds of plum tomatoes, peeled and chopped
7 ounces of pecorino or ricotta salata, grated
7 ounces of butter, cut into small cubes
1/4 cup of diced zucchini
2 cups of flour, plus more as needed
Outer leaves from 1 head of cabbage
Salt to taste

Preheat the oven to 400 degrees Fahrenheit.

Combine the onions, the tomatoes, the cheese, the butter, and the zucchini.

Blend the vegetable mixture with the flour and about 1/2 cup of warm lightly salted water to obtain a somewhat firm dough.

Divide the dough into 6-inch pizzas that are 1 1/2 inches thick.

Arrange the cabbage leaves on the bottom of a baking pan. Place the pizzas on top of the leaves.

Bake until golden.

Serve.