Wednesday, April 11, 2012

A Pizza Pie

I hope everyone had a fantastic Easter.  This year, Carl and I spent the holiday with my family and it was great.  My Grandma made sure our bellies were full to the brim and happy.  Along with a 18lb ham (yes, there were only four of us + Henry dog!) - she made homemade scalloped potatoes, my fav mac+cheese, corn bread, broccoli, chocolate cream pie etc etc etc.  To say that I ate a lot was an understatement.  And in true Nicole fashion, I came home and made the recipe below and then proceeded to stuff my face yet again. 

A few days ago on the BIOMO Facebook page, I posted this delicious picture with a caption that said, "Recipe including these tasty morsels on the blog this week.  LIKE if you love caramelized onions!"
 
The post only got four LIKES but that was enough for me to get really excited about posting this recipe.  This is definitely my type of pizza - ALL. THE. WAY.  I love the sweetness of the caramelized onions and the smokiness of the chorizo.  The brie just sends it over the top and it is perfect. Aireen, Charlotte, Kate and Sarai - this one's for you!

Brie, Chorizo and Caramelized Onion Pizza

Serves 4

1 medium vidalia onion
1 tbsp olive oil
1 tbsp butter
few pinches kosher salt
4 oz chorizo, chopped
8 oz brie, sliced
3/4 cup pizza sauce
16oz pizza dough
1 oz grated fresh parmesan

Peel onion and slice in half.  Lay the onion cut side down and slice lengthwise to desired thickness.

Heat oil and butter in a medium or large saute pan at medium/high heat until it starts to shimmer. Add the onion slices and stir to coat with the oil and butter mixture. Spread the onion slices out evenly across the pan and let cook, stirring occasionally.   After 10 minutes, sprinkle a few pinches of kosher salt on onions. 

Let cook for at least 45 minutes (or until golden brown).  Stir onions every few minutes.  This is the tricky part - you want to leave the onions alone enough to brown, but not long enough that they burn.  If you stir them too much, they will not brown.  If you see them starting to cook too fast, lower the stove temperature a little and add a touch more oil.  The onions should be golden and soft upon completion.

While onions are caramelizing, preheat oven and pizza stone to 425 degrees F.  Let oven and stone heat for at least 25 minutes.

Stretch or roll pizza dough and place on hot stone.  Cook dough for 6-8 minutes until a light crust forms. Remove dough from oven/stone using a large spatula or pizza peel.

Spread pizza sauce evenly over crust.  Add slices of brie, followed by chopped chorizo and caramelized onions. Grate the parmesan over the top of the pizza.

Place in oven and cook for 10-12 minutes or until cheese is bubbly.  Let pizza sit for 5 minutes before slicing.  Enjoy!

Click here for a printable version of this recipe.
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4 comments:

  1. Oh my word! This pizza looks heavenly! I am definitely going to have to make this for book club next week! Love your blog and I am your newest follower. xo

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    1. Thank you SO much for your kind comments! I really appreciate you taking the time to send me this message... My first comment! Yay! Definitely let me know if you make this and how it comes out!

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  2. This post inspired me to cook dinner for the first time in at least a week. I made it last night & it was soooooooooooooo delicious!! Excited to see what further yumminess you bring forth!

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    1. Mia - thanks so much for your sweet sweet comment! I loooooove this recipe so I'm so glad it found a place in someone else's heart (and belly!) too.

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