RCI-BR.002.0062.001
Mediterranean Pizza I
Makes 4 to 6 servings
Prep45 min
Cook60 min
Total105 min
Servings4
Difficultyintermediate
Ingredients
- (7-ounce) jar dried tomatoes in oil1 unit
- sweet onion1 largethinly sliced
- 2 unit
- ¼ cup
- pine nuts¼ cuptoasted
- ¼ cup
- ½ tsp
- (12-inch) Italian bread shell1 unit
- California avocados peeled and sliced3 large
- (3-ounce) log goat cheese1 unit
Method
1
Preheat the oven to 400°F (200°C). Peel and mince the 2 garlic cloves, then thinly slice the large sweet onion.
2
Drain the dried tomatoes from their oil, reserving 2 tablespoons of the oil. Chop the tomatoes into bite-sized pieces.
3
Heat the reserved tomato oil in a large skillet over medium heat. Add the sliced onion and minced garlic, stirring frequently until softened and lightly caramelized, about 4-5 minutes.
4
Stir the chopped dried tomatoes into the onion mixture and cook for 1-2 minutes until heated through. Season with salt to taste and remove from heat.
5
Spread the tomato-onion mixture evenly over the Italian bread shell, leaving a small border around the edges.
6
Sprinkle the shredded Parmesan cheese and toasted pine nuts over the tomato mixture.
7
Place the pizza on a baking sheet and bake for 8-10 minutes until the bread shell is heated through and the toppings are warm.
8
Peel and slice the 3 California avocados. Crumble the goat cheese log into small pieces.
9
Remove the pizza from the oven and immediately top with the sliced avocados and crumbled goat cheese. Scatter the fresh basil leaves over the top.
10
Slice the pizza into 4 portions and serve immediately while still warm.