Yield: 8 servings
|2 tablespoons||Olive Oil|
|4 pounds||Yellow Onions, Halved -- cut|
|In thin slices|
|1 teaspoon||Kosher Salt|
|2 teaspoons||Pepper -- freshly ground|
|1 cup||Red Wine|
|¼ cup||Red Wine Vinegar|
|2¼ cup||Chicken Broth,|
|Basic Pizza Dough ~|
|½ cup||Olives, Oil-Cured -- pitted|
1. Preheat the oven to 425 F. 2. Warm the olive oil in a large cast-iron skillet over medium heat. Add the onions, salt and pepper and cook, stirring constantly, until the onions begin to wilt, about 5 to 10 mins. Mix the wine, vinegar, and broth in a nonreactive bowl.
Pour the liquid over the onions. Sprinkle with sugar and bake until golden brown , about 1 hour. After 45 mins have elapsed, stir the onions every 5 mins. Set aside to cool. 3. Shape the pizza dough as in step 4 of the Basic Pizza Dough recipe. Spread a thick layer of onion marmalade on each pizza and garnish with the olives. Bake until the crust turns golden brown, 15 to 20 mins. Makes 8 individual pizzas.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-09-95 (22:34) (159) Fido: Cooking