Introduction: Onion Pizza With Delice De Bourgogne and Balsamic Caramelized Onions
My nephew and I had recently completed a marathon multi-day chili cookoff, so we had plenty of caramelized onions and tomatoes on hand. This recipe utilizes a unique artisan cheese, the onions, and the tomatoes along with some homemade pizza dough we always keep on hand in the fridge. We used the techniques and recipe in Artisan Pizza and Flatbread in Five Minutes a Day. I'm going to skip the pizza dough recipe, you can substitute your own or pick up a pre-made one.
- 1/2 large onion, chopped and caramelized with balsamic vinegar
- 6 or 7 small yellow pear or cherry tomatoes
- 2 tbsp Delice de Bourgogne or similar triple cream cheese
- 1 12" unbaked pizza crust
- sea salt and fresh ground pepper to taste
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Step 1: Sliced It!
Preheat oven to 450 degrees Fahrenheit. Cut the tomatoes in half and season as desired (I use a little sea salt and fresh ground pepper).
Step 2: Rollin', Rollin', Rollin'
On parchment paper or a pizza peel, roll out or place your dough in a thin 12" round and dimple with a fork or dough docker. Prebake crust for 10-15 minutes in the oven.
Step 3: Time to Get Cheesy
Remove the crust from the oven and spoon on the cheese. The cheese will melt quickly, and the idea is to spoon it even over the crust as it melts.
Step 4: All Together Now - Onion Pizza!
Once the cheese has been applied, spoon the caramelized onions over it and top with halved tomatoes. Return the pizza to the oven and allow to bake for 10-15 minutes. Remove from the oven and allow to cool for 5 minutes then slice and serve.
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