Caramelized onions can make anything taste pretty darn good. After 20-30 minutes of cooking over low heat, the originally harsh, crisp onions become sweet and creamy. They do take a bit of time to prepare, but it’s so easy to do, and definitely worth it.
Last night, I used some of my frozen whole wheat pizza dough to make a vegetable pizza, since as you know, I’m on a pizza kick right now. I had picked up some gorgeous rainbow chard at the farmers market, along with beets, sugar snap peas and some of the season’s last strawberries. This was only my second time cooking with swiss chard, but I hoped that this Swiss chard and ricotta pizza with caramelized onions from the New York Times would be a tasty use for these greens. It certainly was.
This pizza required a few prep steps–caramelizing the onions, cleaning and blanching the greens, mixing a ricotta topping. Since it had little cheese, whole wheat, and plenty of veggies, my dinner ended up being pretty healthy–and delicious.
Swiss Chard and Ricotta Pizza with Caramelized Onions
Adapted from New York Times
Makes 1 12-inch pizza
- Olive Oil
- 2 onions
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- Kosher salt and pepper, to taste
- 1/2 bunch of roughly chopped Swiss chard, cleaned in two changes of water
- ¾ cup ricotta
- 1/4 cup grated Parmesan cheese (could add mozzarella or other cheeses, if desired)
- 1 egg yolk
- 1/2 recipe whole wheat pizza dough
- Preheat oven to 425-475 degrees. Boil a large pot of water, and add salt.
- Meanwhile, heat a drizzle of olive oil in a large pan. Cut onions in half lengthwise, and slice thinly. Put onions in the pan on medium-low, and let cook slowly, until they are soft. Add garlic and thyme, cover, and let cook for another 10 minutes or so. Remove from heat when onions are a light golden brown and sweet.
- Meanwhile, clean the Swiss chard and place in boiling water for 1-2 minutes. You just want to blanch it. Just like spinach, the quantity will significantly reduce. Remove leaves from water, set in a bowl of cold (ice) water to stop the cooking, and then squeeze out the extra water in your hands. Chop finely.
- Mix ricotta, egg yolk, cheese, salt and pepper in a small bowl. (You can either add the swiss chard to this mixture, or place it on top of the pizza.)
- Sprinkle cornmeal on a baking sheet, and form your pizza. Spread the ricotta mixture on the dough, then layer with the chopped greens, and then top with the caramelized onions.
- Bake for about 15 minutes, or longer, until the top starts to brown. (If you’re able to, pull the pizza off the pan midway through baking, and place directly on the oven rack to get a crisper crust.)