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Bertucci's Nolio Pizza

recipe at a glance
Rating: 5/5 5 stars
1 review
1 comment

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 12021
cook method: oven, stovetop

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ingredients

1 medium yellow onion
1 teaspoon white pepper
1 cup heavy cream
1/2 lemon
1 1/2 cup shredded prosciutto
1 1/2 cup shredded mozzarella cheese
1 package pizza dough (or home made)
olive oil

directions

Preheat oven to 400 degrees F.

Boil heavy cream until thickened. Add white pepper and the juice from a half of a lemon. Slice onion very thin so that you are left with rings. Saute onion rings in olive oil until they are starting to get brown.

Assemble pizza as follows:

Unroll pizza dough onto a non-stick pizza pan. Add cheese, then prosciutto. (I like to add some pepperoni slices too).

Add the cream mixture a little at a time to the pizza, a tablespoon at a time, forming little puddles spread around the pizza.

Drain the onions and put them on last. They will continue to caramelize as the pizza bakes. Bake 8-10 minutes. Don't over bake. You don't want to "dry out" the pizza.

added by

rec.food.recipes michaelcollier (Michael Collier)

nutrition

706 calories, 42 grams fat, 40 grams carbohydrates, 41 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com




REVIEW: recipe rating
I've tried quite a few white pizza recipes, but this is not only delicious, it's so simple that I've been able to teach 12yr olds how to do it. It helps to get a great crust, which is not what I've found in supermarkets. However, if you have a decent pizzeria near you, I've found that most of them will sell you a ball of dough for $2 that would yield a 14" crust. I increase the other ingredients by about 10-15% and add a coat of white corn meal to the underside and rim of the crust. It makes the crust crunchy and the pizza slides right off the stone easier.


Guest at CDKitchen.com

InternationalPalate

COMMENT:
Another twist to the pizza for adults. Saute thinly-sliced portabella mushrooms in a bit of clarified butter and deglaze with a splash of marsala. Spread them out before adding the onions.