Pizza with stilton and caramelized onions

1 Servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil; divided use
1 large Garlic clove; minced
1 tablespoon Butter
1 Very large; (or 2 medium) onions, peeled and thinly sliced
2¼ cup Dry white wine; divided use
½ cup Sherry wine vinegar
2 tablespoons Sugar
1 Baked; (12-inch in diameter) pizza crust; see cook's note
3 ounces Stilton cheese; crumbled
2 teaspoons Fresh rosemary; minced

Directions

Notes: From Orange County Registar Advance preparation: Onions can be prepared up to 3 days in advance and stored, airtight, in the refrigerator. Pizza crust can be cut into squares or diamond shapes up to 3 days in advance and stored in zipper-style plastic bags or containers. Assemble up to 2 hours before serving and store at room temperature. Bake just before serving.

Cook's note: Instead of the baked pizza crust, you can use mini-pita bread, such as the 3-inch variety sold at Trader Joe's.

Preliminaries: Fifteen minutes before baking, adjust oven rack to middle position and preheat oven to 350 degrees.

1. Combine 2 tablespoons olive oil and garlic in a small bowl; set aside.

Melt butter with 1 tablespoon oil in a large Dutch oven or skillet on medium-high heat. Add onion, ¾ cup wine, vinegar and sugar. Boil until almost all liquid evaporates, stirring often, about 10 minutes. Add 1 cup more wine, ½ cup at a time, boiling until liquid evaporates after each addition. Add ½ cup wine, and cook until onions are brown and mixture is syrupy, stirring often, about 5 minutes. Season with salt and pepper.

2. Brush crust with garlic oil. Cut into squares or diamonds approximately 2 inches each. Arrange on large baking sheet. Divide onion mixture on top.

Top with crumbled cheese and rosemary.

3. Bake until cheese melts and crust is crispy, about 12 minutes. Serve.

Yield: 10 servings

Nutritional information (per serving): 199 calories, 9⅗ grams fat, 3.7 grams saturated fat, 15 milligrams cholesterol, 350 milligrams sodium, 43 per cent calories from fat

Source: adapted from "Bon Appetit -- Entertaining With Style" from the editors of Bon Appetit (Conde Nast, 1996, $27½) Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 27, 1998

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