cider caramelized onion and pear pesto pizza
Pizza Friday seems to be a fixture for many, and after Thanksgiving, why not hold tight to the festive and bake up a luscious savory pie for supper?
Whoever discovered that slow cooking the shit out of onions renders the softest, sweetest garnish of which one could dream deserves infinite love, hugs, and alcohol. I do not remember life before caramelized onions. It was probably dry and membranous, humorless, difficult, full of tears. Or maybe that’s just describing the process of cutting an onion. I’ll let you decide.
Add some apple cider to the mix and lord, it’s a disco rave nestled in a pizza crust.
This Cider Caramelized Onion and Pear Pesto Pizza deserves a spot in your post-holiday arsenal. Special and seasonal but not outright ho-ho-ho or anything like that. Weekend eats after inhaling stuffing and au gratin potatoes.
Caramelized Awesome
Storebought pizza dough makes this pie effortless, but if you can and want to take the extra time to make your own, do so. I love me a chewy homemade crust.
Caramelized onions take time but not much attention. I usually mill around and occasionally poke my head over the pan to check the heat and ensure the onions aren’t browning too fast. Some people let the onions slow simmer for hours, but I found 30 minutes perfect for this rendition.
Start with a couple thinly-sliced onions. Melt butter in a large skillet and toss the onions with some chopped rosemary, salt, and pepper. Turn the heat down low low low low low low low low. Cook, stirring every so often, for 30 minutes until the onions reduce and become jammy. In the final 10 minutes – so, 20 minutes in – pour in apple cider and cider vinegar. Turn the heat up to medium and simmer until most of the liquid is absorbed and floats off.
Pie That’s Not Pumpkin
Next you’ll need a pear, pesto, as in the Rosemary Pesto and Goat Cheese Stuffed Salmon Roast or your favorite storebought variety, and lots of cheese: Monterey Jack, havarti, and parmesan.
I always parbake a pizza crust to prevent a soggy boat for my pizza toppings. Form the dough in whichever shape you want – or, usually in my case, not what I want but what the gluten desires – and set on a pizza stone sprinkled with cornmeal. Not essential, the cornmeal, but useful. Brush the crust with a bit of olive oil and bake at 500 degrees for 5-8 minutes until it appears a bit sturdier.
I layer the toppings over the crust as so: a smear of pesto, onions, cheese, pear. A few sprigs of fresh rosemary pretties up the cap and tastes lovely on the finished pie.
Bake for around 15 minutes, until the cheese is ooey gooey and golden and the rosemary crisp. Let it cool a bit then slice and dig the hell in.
You could definitely use apple instead of pear if you’re more fond of that fruit. Cheeses are flexible as well, but mostly mild flavors alongside the parmesan work best.
If you’re into Christmas ales or winter lagers, try one alongside this pizza. To up the ante on the pear, a Pear Vanilla Prosecco Spritz is light but cheerful. I don’t usually do sides with pizza, but if you’re into it, a simple salad with fresh tomatoes, carrots, and a vinaigrette balances out the dairy.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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Ingredients
- 2 tbsp salted butter
- 2 yellow onions, thinly sliced
- 1 tbsp fresh rosemary, chopped
- 1/2 cup apple cider
- 1 tbsp apple cider vinegar
- 1/2 lb pizza dough, homemade or store bought
- 1/4 cup pesto, homemade or store bought
- 2 cups shredded Monterey Jack cheese
- 1/2 cup shredded havarti cheese
- 1/2 cup grated fresh parmesan
- 1 large pear, thinly sliced
Instructions
- If making homemade pizza dough, prepare and rise as the recipe indicates.
- Preheat oven at 500 degrees. Sprinkle cornmeal on a pizza stone.
- While the dough rises, melt butter in a large skillet over medium low heat. Add the onions and rosemary, tossing with the butter and a big pinch of salt and pepper. Cook on low for 30 minutes, disturbing occasionally to prevent too-quick browning. If the onions begin to darken too quickly, lower the heat. In the final 10 minutes of cooking time, add the cider and cider vinegar. Heat on medium until mostly absorbed by the onions, which should appear jammy at this point.
- Stretch, spread, or roll the pizza dough into the desired shape. Brush with 1 tablespoon of olive oil. Parbake the dough for 5-8 minutes.
- To assemble the pizza: spread pesto onto the crust. Arrange the caramelized onions atop the pesto. Sprinkle on the Monterey Jack, havarti, and parmesan cheeses. Top with the thin pair slices and fresh rosemary, if desired. Bake for 15 minutes or until the cheese is bubbly, melted, and golden in parts.
