Monday, November 18, 2019 -
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Savory Shavuot

On Shavuot, savory foods tend to get forgotten. Not unfairly, most of our attention focuses on luscious cheesecake, and to our detriment we forget about lasagnes, gratins, Greek salads….pizza! This year, for those us who prefer salty to sweet, Jamie Geller rights that wrong. The IJN’s Shavuos edition this year includes her recipes for incredibly simple, fast yet tasty and creative pizzas. To cut down on prep, Geller opts for pre-prepared pizza doughs, which really work just as well.

We opted to test her pizza recipe for onion lovers, which true to its name combines three members of the allium family, shallots, red onions and Vidalias, but for the more daring among you, her other topping combinations sounded even more intriguing: potato and avocado or peach and arugula. Pick up this week’s IJN for Geller’s creative pizza recipes, plus her foolproof baked ziti.

Onion Lovers Pizza

From Jamie Geller

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 small Vidalia or sweet onion, thinly sliced
  • 1 cup sliced shallots
  • 1 TB olive oil
  • 1 pizza dough (9-ounce)
  • 2 to 3 TB all-purpose flour
  • 1/4 cup ricotta cheese
  • 1/2 tsp kosher salt
  • 1/4 cup diced red onion
  • 1/2 cup shredded mozzarella cheese
  • 2 TB chopped chives
  • Freshly ground black pepper, to taste

Instructions

  1. Saute Vidalia onion and shallots in olive oil over medium high heat for 8 to 10 minutes or until softened and beginning to caramelize.
  2. Meanwhile, preheat oven to 450˚F. Sprinkle a rimless baking sheet with 1 tablespoon flour. On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork. Spread dough evenly with ricotta cheese and sprinkle with salt. Top with sauteed onion mixture, red onion and mozzarella cheese.
  3. Bake for 12 to 16 minutes or until crust is golden brown and cheese is bubbly. Garnish with chives and pepper, and slice into 6 to 8 wedges to serve.



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