Saturday, December 19, 2015

Pear And Caramelized Onion Pizzette

These petite pizzas are welcome nibbles, piping hot from the oven and full of adult flavors. Start with purchased pizza dough from an Italian bakery or make your own. See tip if making ahead.

1 large sweet onion such as Spanish or red
1 tbsp olive oil
1 lb. fresh pizza dough, refrigerator-cold
3 large pears, ripe but firm
⅛ tsp salt
Few grindings of black pepper
1 tbsp butter
2 to 3 tbsp finely chopped fresh thyme, divided
½ lb. Gruyère or Emmenthal cheese or mixture of both, grated
Peel and thinly slice onion. Heat oil in a large frying pan over medium heat; add onions. Lower heat as needed to slowly sauté, stirring often, for 15 to 20 minutes or until wilted and golden.

Meanwhile, cut cold pizza dough into 16 equal pieces, each about 1 oz on a scale. On a floured board, roll each into a small boll; cover and let rest 10 minutes. Pull each ball into a flat round. Using a rolling pin, roll into a circle about 4 inches  in diameter. Lay about an inch apart on greased baking sheets. Cover and rest another 10 minutes; then press or roll out again to 4 inches. Cover; set aside while completing toppings.

Peel, core and thinly slice pears. When onions are golden, stir in salt and pepper; remove from pan. Add butter to pan; return to medium heat. When bubbly, add pears. Sauté pears for 8 to 12 minutes, turning frequently, until softened and lightly browned. Cool on a plate.

Preheat oven to 450°F.

5. Dividing equally, spread each round of dough with onion; then add pear and thyme. Top with grated cheese. Bake 10 to 12 minutes or until pizzettes are golden. Serve right away, whole or cut in half, topped with a sprinkling of thyme.


To make ahead, bake pizzettes only until set and just staring to brown, from 8 to 10 minutes. Cool on a rack, cover and refrigerate or freeze. Reheat from cold or frozen, uncovered, in a 450°F oven for 5 to 8 minutes or in the toaster oven until hot and browned.

Makes 16 pizzettes

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