PIZZA WITH RICOTTA, ARTICHOKES, AND ONIONS
Rich but mild, ricotta can be used in appetizers, as a spread and in main dishes like this pizza with artichokes and onions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Roll pizza dough into a 10-by-14-inch oval; transfer to a baking sheet. Spread with ricotta cheese; season with coarse salt and ground pepper.
- Reserve 1 tablespoon oil from a 10-ounce jar of marinated artichoke hearts; drain and thinly slice artichokes. Scatter over cheese along with red onion. Drizzle with reserved oil; bake until golden, 25 to 30 minutes.
PIZZA WITH RICOTTA, ARTICHOKES, AND ONIONS
I found this in a supermarket flyer and it looked so good! I haven't made it yet, dh doesn't really care for artichoke but one day I plan to anyway LOL
Provided by jovigirl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F.
- Roll pizza dough into a 10x14 inch oval; transfer to a baking sheet.
- Spread with the ricotta cheese, season with salt and pepper.
- Reserve 1 tbsp of oil from the jar of marinated artichokes.
- Drain and thinly slice artichokes. Scatter over the cheese along with the onion. Drizzle with reserved oil.
- Bake until golden, about 30 minutes.
Nutrition Facts : Calories 198.6, Fat 9, SaturatedFat 5.6, Cholesterol 34.9, Sodium 209.2, Carbohydrate 15.6, Fiber 4.1, Sugar 1.8, Protein 15.5
PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h30m
Yield One 14-inch pizza (eight slices)
Number Of Ingredients 11
Steps:
- Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
- While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
- Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
- In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
- Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 4 grams
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