Monday, December 27, 2010

Pesto Pizza with Balsamic Caramelized Onions

Basil Pesto Pizza with Balsamic Caramelized Onions
Trader Joe’s premade Garlic & Herb pizza dough
[1] cup homemade pesto
[2] balls fresh mozzarella, sliced to 1/8 inch
[1/2] cup fresh grated Pecorino Romano
[3] small yellow onions, thinly sliced
[1/3] cup balsamic vinegar
whole wheat flour
Olive oil
fresh cracked black pepper

Preheat oven to 450 or to pizza dough package directions. 

Thinly slice onions and saute in olive oil on low heat for about 15 minutes. Add the balsamic and continue to saute for another 15-20 minutes until the onions are caramelized. 

Roll out the pizza dough using wheat flour to prevent sticking. Shape it depending on the size of the pan you use. Before transferring the dough to the pan, grease the pan lightly with olive oil. (I think you get the best results when you pre-bake the dough for about 10 minutes.)

Top the dough with the pesto, sliced mozzarella, caramelized onions, and pecorino cheese. Add a couple cracks of black pepper and bake until the cheese is melted and the crust is golden brown (about 15 minutes). 

When the pizza is done, top with fresh herbs and a little more pecorino. 

Confession: I also had this the next day for breakfast. 
(And don't pretend like leftover pizza for breakfast isn't like, the best thing ever.)

The great debate remains, however... do you eat the leftovers hot or cold?

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