lindrusso
09-05-2000, 07:25 PM
I just made this pizza tonight and had to share this recipe since I know many on this board make their own pizza. I forgot how good it is!
This recipe comes from Martha Stewart. I usually make it pretty much as written although I never have Madeira on hand, so I use dry sherry. The only other things I have done to change this recipe is to use a different cheese when I can't find Fontina or to sometimes add feta - it complements the sweet caramelized onions.
Red onions seem to work the best though I find I can get away with cooking them for a shorter period of time if I'm not making the full recipe or simply am in a hurry.
I want to try this as a filling in tartlet shells - mmmmmm.
CARAMELIZED RED ONION AND FONTINA CHEESE PIZZA
2 1/2 tablespoons butter
6 medium (about 3 1/2 pound red onions, sliced 1/4" thick*
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
3/4 teaspoon dried thyme
1/4 cup Madeira (or sherry)
6 ounces Fontina cheese, grated
1. Melt butter in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cook until onions begin to soften, about 15 minutes.
2. Reduce heat to low and add sugar and thyme. Continue cooking, stirring occasionally, until onions are very soft and caramelized, about 1 1/4 hours.
3. Add Madeira; cook until liquid evaporates, about 1 minute. Raise heat to medium and cook for 5 minutes.
Then just assemble your pizza!
*NOTE: This recipe was written for a 10x15-inch crust. I find that 1 1/2 large red onions is fine for a 12-inch pizza.
This recipe comes from Martha Stewart. I usually make it pretty much as written although I never have Madeira on hand, so I use dry sherry. The only other things I have done to change this recipe is to use a different cheese when I can't find Fontina or to sometimes add feta - it complements the sweet caramelized onions.
Red onions seem to work the best though I find I can get away with cooking them for a shorter period of time if I'm not making the full recipe or simply am in a hurry.
I want to try this as a filling in tartlet shells - mmmmmm.
CARAMELIZED RED ONION AND FONTINA CHEESE PIZZA
2 1/2 tablespoons butter
6 medium (about 3 1/2 pound red onions, sliced 1/4" thick*
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
3/4 teaspoon dried thyme
1/4 cup Madeira (or sherry)
6 ounces Fontina cheese, grated
1. Melt butter in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cook until onions begin to soften, about 15 minutes.
2. Reduce heat to low and add sugar and thyme. Continue cooking, stirring occasionally, until onions are very soft and caramelized, about 1 1/4 hours.
3. Add Madeira; cook until liquid evaporates, about 1 minute. Raise heat to medium and cook for 5 minutes.
Then just assemble your pizza!
*NOTE: This recipe was written for a 10x15-inch crust. I find that 1 1/2 large red onions is fine for a 12-inch pizza.