Since you already know how much we adore caramelised onions, this pizza here was bound to happen sooner or later. And what better time than the lovely mid-spring outside? :)
Another lucky find and recent passion of ours (besides red onions and caramelized onions in general) is the green garlic (only available in spring), strong flavored and with a soft consistency that doesn't require any peeling :).
So here's how we married them :D.
Also, we felt like the regular tomato sauce wouldn't really do it for this pizza, so we replaced it with the more delicate and flavorful pesto (just a thin smear) ;). Enjoy.
Ingredients (serves 2):
- 1 baking-tray sized pizza dough
- 5 red onions
- 1 green garlic head
- 3 tablespoons balsamic red vinegar
- 2 tablespoons brown sugar
- pinch of salt
- 2 tablespoons green pesto
- 3 tablespoons olive oil
- a small bunch of rucola (arugula leaves) to top it up
Peel and cut them into slices. Heat the olive oil in a large frying pan, then place them in it on low-medium heat (with a little salt):
Wait for them to become translucent and soft, stirring once in a while. This will take about 20 minutes. When they're softened up, add the sugar and vinegar and stir to caramelize for 2-3 minutes. Then turn off the heat and leave aside. Spread the pizza dough and smear it with the pesto:
Get the green garlic:
Chop it up and spread it on the pizza dough:
Add the caramelized onions:
Place it in the oven and bake until the base is golden and crispy (if you're using store-bought dough it should come with package instructions):
Top with the fresh rucola leaves and it's done. Dig in! :)
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