... with caramelized onions and roasted radicchio. Sweet, bitter, a little salty and completely impromptu. I love it when a weeknight dinner comes off with little effort and still feels a bit sophisticated. Caramelized Onion and Roasted Radicchio Pizza Preheat the broiler. Caramelize the 2 small yellow onions*. Roast a small head of radicchio* while the onions are cooking. Set both aside, turn the oven down to 450. Spread a small ball of pizza dough onto a pizza pan, baking sheet, or piece of parchment paper (if transporting dough directly to a pizza stone). Drizzle the dough with a little olive oil and scatter a minced clove of garlic over the surface. Now grate on a little provolone - just a tablespoon or two. Top this with onions and the radicchio. Bake in the hot oven for 10-15 minutes, or until the edges of the crust are beginning to brown nicely. Remove, add a few curls of Parmesan (I use a vegetable peeler), slice and nibble with a glass of wine and a green salad. *To caramelize the onions: Peel and trim two small yellow onions. Cut them in half and slice the halves into thin half-moons. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the onions, a 1/2 teaspoon of lemon thyme (regular thyme, or whatever you like), and season them with a pinch of coarse salt and a few grinds of pepper. Cover the pan and leave undisturbed for 5 minutes. Remove the lid and continue to cook until the onions are beautifully browned and sweet - about 20 minutes more - adding a spoonful of water every so often when the onions begin to stick to break up the browned bits. *To roast the radicchio: Preheat the broiler. Remove any wilted outer leaves from the head, trim the stem end, but don't remove it completely. Slice the head into small wedges - about 1 - 1 1/2 inches thick. Toss the wedges with a good drizzle of olive oil and sprinkle with a little salt and ground pepper. Spread them onto a baking sheet in a single layer and place under the broiler for about 4 to 5 minutes, watching all the while, until they begin to wilt and caramelize.
Showing posts with label onions. Show all posts
Showing posts with label onions. Show all posts
Wednesday, March 30, 2011
a pizza for the end of march...
... with caramelized onions and roasted radicchio. Sweet, bitter, a little salty and completely impromptu. I love it when a weeknight dinner comes off with little effort and still feels a bit sophisticated. Caramelized Onion and Roasted Radicchio Pizza Preheat the broiler. Caramelize the 2 small yellow onions*. Roast a small head of radicchio* while the onions are cooking. Set both aside, turn the oven down to 450. Spread a small ball of pizza dough onto a pizza pan, baking sheet, or piece of parchment paper (if transporting dough directly to a pizza stone). Drizzle the dough with a little olive oil and scatter a minced clove of garlic over the surface. Now grate on a little provolone - just a tablespoon or two. Top this with onions and the radicchio. Bake in the hot oven for 10-15 minutes, or until the edges of the crust are beginning to brown nicely. Remove, add a few curls of Parmesan (I use a vegetable peeler), slice and nibble with a glass of wine and a green salad. *To caramelize the onions: Peel and trim two small yellow onions. Cut them in half and slice the halves into thin half-moons. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the onions, a 1/2 teaspoon of lemon thyme (regular thyme, or whatever you like), and season them with a pinch of coarse salt and a few grinds of pepper. Cover the pan and leave undisturbed for 5 minutes. Remove the lid and continue to cook until the onions are beautifully browned and sweet - about 20 minutes more - adding a spoonful of water every so often when the onions begin to stick to break up the browned bits. *To roast the radicchio: Preheat the broiler. Remove any wilted outer leaves from the head, trim the stem end, but don't remove it completely. Slice the head into small wedges - about 1 - 1 1/2 inches thick. Toss the wedges with a good drizzle of olive oil and sprinkle with a little salt and ground pepper. Spread them onto a baking sheet in a single layer and place under the broiler for about 4 to 5 minutes, watching all the while, until they begin to wilt and caramelize.
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