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Tuesday, April 14, 2009

Recipe Sharing: French Onion Dip Pizza

I've had a lot of time to watch Rachael Ray whip up some good recipes lately, and she did this French Onion Dip Pizza on her show last week. It looked so good, so we picked up the ingredients this weekend and made it for dinner last night.

Result? Total winner!

We made a few alterations - we used only 1/2 cup of sour cream (our onions weren't huge and we didn't want it soupy), and we used four cloves of garlic instead of two. We also used dried thyme instead of fresh (use less - dried is more potent), and baked it on a pre-heated pizza stone instead of a pan. Plus, we had some leftover carne asada that Rob sliced thinly and added to the top.

Here's the recipe:

French Onion Dip Pizza
Yield: 3-ish servings per pizza

2 tablespoons extra virgin olive oil (EVOO)
2 large onions, thinly sliced
2 cloves garlic, finely chopped or grated
Salt and ground black pepper
1 ball fresh pizza dough
1 cup crème fraiche or sour cream
3/4 cup shredded sharp white cheddar cheese
3/4 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon thyme leaves, chopped

Pre-heat the oven to 450ºF.

Place a large skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan and gently cook, stirring occasionally, until the onions are soft and deep golden brown, about 25 minutes.

While the onions are cooking, stretch the pizza dough out to the size of your pan (you can use a baking sheet or round pizza pan, whatever you have). Transfer the dough onto the pan and bake until set and very light golden brown, about 15 minutes.

When the onions are ready, season them with salt and pepper, and stir in the crème fraiche or sour cream. Spread the mixture over the pre-baked pizza crust. Sprinkle the cheeses and thyme over the pizza and return it to the oven for 10 minutes or so, or until it's golden brown.