Mary Krull's Rosemary Onion Tarts (Pizza)
Ready In: 0 mins
Serves: 4
Ingredients
***FOR THE DOUGH***
- 1 1⁄2 teaspoons dry yeast
- 1⁄2 cup water, approximately
- 1 1⁄2 cups flour
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
***FOR THE TOPPING***
- 2 teaspoons balsamic vinegar
- 1⁄4 lb low-fat ricotta
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- 4 shallots, finely chopped
- 1 1⁄2 bermuda onions, thinly sliced
- 1 1⁄2 tablespoons fresh rosemary, finely chopped
- 1⁄2 red pepper, cored and seeded
- 2 scallions
- 2 tablespoons pine nuts, toasted
Directions
- For the dough: Sprinkle the yeast over the water and let it sit for 10 minutes.
- Add flour, salt and rosemary, stirring to form a dough.
- Turn the dough out onto a lightly floured board and knead a few minutes.
- Transfer to a greased bowl, cover tightly with plastic wrap and let rise in a warm place for 1 hour.
- For the topping: In a bowl combine the vinegar, ricotta and garlic and set the mixture aside. In a saute pan, heat the oil, and when it is hot, add the shallots, onions and rosemary.
- Turn down the heat and cook 20 minutes or until the onions are softened.
- Roast the pepper under the broiler until it is evenly charred.
- Put the pepper in a paper bag, seal tightly and allow to sit 10-15 minutes so the skin loosens; then scrape off the skin and remove the seeds and stem. Cut it into strips.
- Set the oven at 425 degrees.
- Punch down the dough, divide it into 2 pieces, and pat them out into pizza rounds. Transfer to a baking sheet.
- Divide the ricotta mixture between the rounds, top with onions, pepper, scallions which have been cut into 2 inch lengths and halved lengthwise, and pine nuts.
- Bake the pizzas for 15 minutes or until the crust is firm and golden brown.
- Serve at once. Serves four.
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