It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bertucci's Nolio Pizza
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- #12021
A white pizza with a full palate of flavors. Prosciutto, sauteed onions, and lemon-pepper cream make your next pizza night an artisanal affair.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
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. You can sprinkle with Parmesan before serving if desired.
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nutrition data
706 calories, 42 grams fat, 40 grams carbohydrates, 41 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
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.
November 26, 2012
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.