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Roasted Garlic Onion Pizza

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August 15, 2012 by BettyCupcakes

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Ever noticed that the audience on the Rachael Ray show always claps for cheese during her cooking segment?  Doesn’t matter if it’s mozzarella, Parmesan reggiano, Romano, cheddar…they clap like they’re watching the Macy’s Thanksgiving Day parade for all kinds of dairy goodness.
I’ve always found that a bit strange- does cheese really require applause?  Does Rachael need their unconditional support as she grinds, grates, slices, and smothers?
Well…I was wrong.  Cheese deserves praises.  Especially when it’s on top of this pizza.
So take a deep breath.  Sit down.  Relax.
Maybe even grab a napkin.
‘Cause you’re about to drool.
LEGEND…wait for it….DAIRY!
The secret to this pizza comes in a jar and it’s not your mama’s marinara.
Hello, lover.
Here’s a loose recipe to follow if you want to recreate this masterpiece in your own kitchen.
 
Roasted Garlic Onion Pizza
1 premade pizza dough- I used whole wheat dough from Portland Pie Co.    (found at Hannaford‘s)
~1/4 cup Roasted Garlic Onion Jam
6 1/4 inch slices of fresh mozzarella
~1/4 cup freshly grated Parmesan cheese
olive oil
cornmeal
Take dough out of refrigerator about a half hour before you plan to stretch it.  This makes it so much easier to work with.
Preheat the oven to 475.
Dust your baking sheet with a few tablespoons of cornmeal.  You want enough to cover the entire surface with a thin layer.  This prevents the pizza from sticking and provides some lovely texture.  If you have a pizza stone, you can skip this step.  I don’t, so I just use my gnarliest baking sheet that I’ve had since college.
Stretch the dough into a rectangle.
Spread the jam in a thin layer over the dough, leaving a half inch border.  Make sure the surface is evenly coated.
Layer on the mozzarella.  It won’t cover the whole pizza, but it will melt and ooze over the pie while it bakes.
Sprinkle the Parmesan over the mozzarella.
Drizzle a couple of tablespoons of olive oil over the pizza- make sure to put a bit on the crust.  You could use a pastry brush and gently paint the oil onto the crust, but who has time for that nonsense?
Bake for 12-15 minutes.
Gaze at it’s glory.  Let it cool, lest you be scorched  by molten cheese.
Devour.
Serve alongside a spinach salad to maintain your virtue.

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