Fresh Ricotta and Red Onion Pizza

Page: smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/

Cuisine: Italian | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

Delicious - very flavorful but not full of fat. The red onion jam is pretty sweet, but to me the sweetness was nicely balanced by the saltiness of the prosciutto.

I made fresh ricotta (used 3C whole milk, which made a perfect amount for one pizza ~ 16 inches in diameter), but used a different recipe reviewed here. We had an end of Parma prosciutto from which I sliced some thin pieces.

I found the flavor combination to be nicely balanced, and I really enjoyed it.

(edited 15th May 2011) (0) comment (2) useful  

I was working with the very last red onion in the house so I had a little less than the two cups of thinly sliced onions that the recipe called for. The onions are caramelized with a little light brown sugar and then deglazed with some balsamic vinegar -- which results in a lovely onion jam. I ended up with a little less than I wanted but still enough to make a pretty tasty pizza.

Deb starts by making fresh ricotta using Michael Chiarello's -- but I went ahead with ricotta from the grocery store and, while I am sure Deb's fresh ricotta would have been fabulous, I was still pretty happy with my results.

I used the very serviceable pizza dough recipe from The New Basics. Not the best dough ever, but pretty darn good for the minimal effort involved.

Served with simple salad of mixed lettuce, sweet yellow cherry tomatoes, sliced cucumbers and a honey mustard vinaigrette. Served with an Australian Shiraz that complemented the balsamic onions really well. Although a beer would have been great too.

(edited 17th April 2011) (0) comment (2) useful  

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