Greetings from the Vineyard. This is my first guest post and let me tell you, it's going to be a wild ride, folks. Yesterday, Sarah and I took Finn on a serious walk on the beach in the middle of a snowstorm. Naturally, I decided to make pizza when we got home. It was amazing so here is what I did. Oh, right...it was a pesto/carmalized onion/mozzarella pizza.
So the first thing I did was caramelize the onions in an extra virgin olive oil and butter combo (Add some salt and pepper towards the end. Don't add the salt too soon because it'll draw out the moisture in the onions and won't brown as well). The butter gives them all of the good flavor and color, but butter only would burn too fast so adding the oil raises the smoking point.
As those onions were doing their thing, I preheated the oven to 450 and rolled out the dough. I put the pan in as well so it was nice and hot. I like to pre-bake the dough before adding the toppings because our ovens can never get as hot as a real pizza oven. Without doing this, you'll probably get soggy pizza with undercooked dough when trying to make it at home.
When the dough is lightly browned, just spread the pesto out, throw the onions all around, and haphazardly place as much cheese and you want and bake again for about ten minutes or until all the cheese is melted. We used some sort of part-skim low fat cheese that never really browns like the good stuff. Nonetheless, it was amazing and I ate more than half of it.
Until next time...Nick