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Pizza
al Pecorino Romano con
Aglio e Cipolle
(Pizza with pecorino romano cheese, onion and garlic) |
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Ingredients (makes 8 - 10 servings
as an appetizer):
- 1 basic pizza dough
- 1 large yellow onion
- 2 cloves of garlic
- 8 tablespoons of Pecorino Romano
- 3 tablespoons parsley, finely minced
- 1 tablespoon marjoram and thymes leaves or rosemary
- coarse sea salt and freshly ground pepper to taste
- 6 tablespoons Monini Originale Extra Virgin Olive Oil
|
 courtesy
of
Chef Sally Maraventano
of Cucina Casalinga, Wilton CT |
Preparation
Preheat the oven to 425° degrees.
Peel and slice the onion, thinly. Sautè slowly in 3 tablespoons
of extra virgin olive oil until soft and golden. Add the garlic
after 1 minute. Set aside.
Knead the pizza dough for a second time. Stretch or roll out
the dough, place on a greased baking tray and leave to rise
again.
Spread the grated cheese, caramelized onions and garlic on the
dough. Sprinkle the marjoram and thyme or rosemary. Season with
sea salt and freshly ground pepper.
Drizzle with the remaining extra virgin olive oil the entire
pizza.
Bake on the bottom rack of the oven until the dough is crisp
and the topping is lightly browned, for about 20 minutes. |
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Monini North America, Inc. - 6
Armstrong Road - Shelton, CT 06484 - USA - Phone 1 (203) 513-2763 - Fax
1 (203) 513-2863 |
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