Mary Krull's Rosemary Onion Tarts (Pizza) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
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:
1. For the dough: Sprinkle the yeast over the water and let it sit for 10 minutes.
2. Add flour, salt and rosemary, stirring to form a dough.
3. Turn the dough out onto a lightly floured board and knead a few minutes.
4. Transfer to a greased bowl, cover tightly with plastic wrap and let rise in a warm place for 1 hour.
5. 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.
6. Turn down the heat and cook 20 minutes or until the onions are softened.
7. Roast the pepper under the broiler until it is evenly charred.
8. 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.
9. Set the oven at 425 degrees.
10. Punch down the dough, divide it into 2 pieces, and pat them out into pizza rounds. Transfer to a baking sheet.
11. 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.
12. Bake the pizzas for 15 minutes or until the crust is firm and golden brown.
13. Serve at once. Serves four.
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