Friday, August 17, 2012

Homemade Ricotta and Onion Marmalade PIZZA!

This isn't a recipe, really, as much as it is an assemblage of other things. I decided I wanted to use my ricotta - recipe is here - and onion marmalade - and here- and also the slow roasted grape tomatoes I had in the fridge that I made last week. The tomatoes are super easy. I just washed 3 pints of lovely grape tomatoes, put them on a sheet pan, drizzled a tiny amount of oil over them, and slid them into a 250 degree oven for about 3 hours. I checked on them every 30 minutes or so, to be sure all was well. When they were done, I put them in a container and put them in the fridge. I try not to think about them there, because otherwise they would last me only a few hours!

So last night, I located my pizza stone and cranked the oven up to 500 degrees. I used the pre-made Nan bread that Wegman's carries as the crust, but you could use Boboli pizza shells, or your own pizza dough. Whatever you like. The nan was perfect for me, though. I spread a layer of onion marmalade, not too thick because it is pretty sweet. Then i added olive bar dark olives, sliced in half, my yummy tomatoes, and then the ricotta. A sprinkling of a good Romano cheese and some herbs de Provence, and into the oven they went!

When they were done, about 10 minutes, I topped them with a very lightly dressed salad of arugala. I used hazelnut oil and champagne vinegar because those are the lightest things I have. You wouldn't want to use a good balsamic because the onions are pretty sweet. The tart pepperyness of the salad was perfect.

This was probably the best pizza I've ever made. It was verging in too sweet, so next time I'll use maybe some coarse salt on top, or maybe even a few anchovies. But over all it got great reviews from Miss J. 

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