Caramelised Onion and Cilantro Pesto Pizza
A Light Vegetarian Pie That'll Satisfy Carnivores as Well
Apr 3, 2009
With a variation on the traditional pesto, this pizza is given a gourmet twist that will wow the family with its fresh flavour. Make room for seconds.
Pizza is a staple in most households and is a hit with kids with whom mealtimes are always a fight. Just switching up the toppings from the traditional tomatoes and mozzarella can create a brand new dish for supper and along with a fresh salad it makes a delicious and nutritious meal. To save yourself some time, use store-bought pizza dough so all that needs preparation is the pesto and onions. It also tastes lovely when at room temperature, which makes it a good choice for a picnic meal as well.
Ingredients
Makes one thin-crust 12” pizza or fits a medium-sized roasting tin
For the pizza dough
- 2 cups whole meal flour (plain flour can be used as well)
- 1 cup warm water
- 1 sachet active dry yeast
- 3 tablespoons olive oil
- ½ teaspoon salt
For the caramelised onions
- 3 large brown onions, sliced finely
- ½ cup water
- ½ teaspoon chilli flakes
- salt and pepper to taste
For the pesto
- 2 cups fresh cilantro
- ¼ cup almonds
- ½ cup Grana Padano
- 2 cloves of garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
- First prepare the dough. Put the dry ingredients in a food processor. Switch it on and add the oil and water until it combines and forms a ball. Remove and knead on a floured surface until smooth. Coat with olive oil and leave in a warm area to rise for about an hour.
- Heat some olive oil in a wide frying pan. Put in the chilli flakes and fry until fragrant. Add the onions and salt and cook until softened (but not caramelised yet). Now add the water and turn up the heat a bit. Stir at regular intervals until the water has evaporated and the onions are a rich brown.
- While the onions are cooking make the pesto. Combine all ingredients in a blender and whiz until smooth. Taste and adjust seasoning accordingly. If you prefer more garlic or a stronger cheese flavour add more of the required ingredient accordingly.
- Heat the oven to 400ºF. Roll out the dough on a floured surface to fit a greased 12” pizza pan or a medium-sized roasting tin. Spread the pesto over the pizza base and top with the caramelised onions.
- Drop the oven’s heat to 200ºF before you put the pizza in. Bake for 15 to 20 minutes until the base is crisp and cooked through. Slice and serve immediately.
- Grate some extra Grana Padano or top with fresh mozzarella slices before baking.
- For a non-vegetarian twist shred some roasted chicken or anchovies over the caramelised onions.
- When removed from the oven, garnish generously with fresh rocket or baby spinach leaves before serving.
The copyright of the article Caramelised Onion and Cilantro Pesto Pizza in Recipes is owned by Beverley Ann. Permission to republish Caramelised Onion and Cilantro Pesto Pizza in print or online must be granted by the author in writing.
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