Caramelized Onion, Herbed Ricotta, & Arugula Pizza
by Recipe by Nick and Sarah Waldman
- 1 dough ball
- 1 yellow onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoon unsalted butter
- 1 cup whole milk ricotta cheese
- 1 lemon
- Big pinch fresh thyme leaves
- Big pinch fresh oregano leaves
- 2 cups arugula
- Kosher salt and black pepper
First, prepare onions by heating 1 tablespoon of oil and the butter in a sauté pan over medium-low heat. Add the onion, toss to coat, and let cook, stirring every 5 minutes. Cook until the onions are deeply golden, about 30 minutes, sprinkle with salt, and take off heat.
Next, mix the ricotta with the zest of 1 lemon, thyme, oregano, and a sprinkle of salt—this is enough for 2 pies.
Prepare oven and stretch dough on to pizza peel as described in the margherita recipe above. Coat the dough with an even layer of caramelized onions, and dollop tablespoons of herbed ricotta across the onions. Follow cooking instructions above.
While the pizza is cooking, toss arugula with remaining tablespoon of oil, juice of 1⁄2 the lemon, salt, and pepper. Remove pizza from oven, top with dressed salad, and slice.
Yield: 1 pizza