Tag Archives: Basil

Homemade Puff Pastry-Crust Pizza with Pancetta, Ricotta & Honey Dijon Onions

9 Jan

Welcome to the Polar Vortex 2k15! I don’t know where you’re all located, but if you’re in DC, then you are FREEZING.  The cold has been so aggressive this week that my immune system finally succumbed to some sort of cold virus, and the water pipes in our house have frozen.  With temperatures expected to be sub-freezing going into the weekend, you best bundle up!  There is always, however, a silver lining to these situations.  You could stay indoors, cuddle up with a terrific meal and a glass or three of wine, and rewatch the last season of Game of Thrones in preparation for its mighty return in a few months’ time (#PUMPED).  In any event, I have an idea for this delectable meal of yours!  How about a homemade, treat yo’self kind of pizza?! This one has a crust of golden, flaky puff pastry dough, piled with ricotta cheese, my specialty onions, and pancetta (bacon’s cousin- yes please).  The puffy pastry dough is the most expensive item on the list ($10 at whole foods), and if you’re solo, you’ll have leftovers for days! You’ll need:

  • One box of puff pastry dough (one sheet, thawed)
  • Tomato sauce
  • Fresh basil
  • Small container of fresh ricotta cheese
  • One package pancetta
  • 1-2 vidalia or sweet onions, depending on how excited you are to make them
  • Honey and Dijon mustard (equal parts, 3 tablespoons each per onion)
  • Butter

If you get the box of puff pastry dough the day before, thaw in the refrigerator overnight.  Otherwise, let it sit on the kitchen counter for 3-4 hours to thaw.  To accelerate thawing if it’s still not ready, CAREFULLY unfold the dough so it is a flat sheet, still in the plastic wrap, and wrap with kitchen towels.  I would not recommend thawing via microwave.  While the dough is on the tail-end of thawing, get your toppings ready! Chop up some fresh basil to put on the pizza, and set aside Basil Heat some butter in a frying pan and cook the pancetta.  Keep it on medium-high heat and make sure to pay attention, as each side of the pancetta takes only about a minute to cook.  Remove from pan and set aside.  Next, mix together your honey and dijon mustard in a bowl.  There should be equal parts honey:mustard, but feel free to taste and add to your liking.  Slice the onion(s) to about 1/4 inch thick, and place in a bigger  bowl.  Toss the onions in the honey mustard mix and let sit for a few minutes.  Heat up a pan on medium heat, throw in some butter, and add the onions and the leftover mix.  Cover and let cook down for about 15-20 minutes, or until onions are soft.  Make sure to stir occasionally so the mixture doesn’t burn or stick to the pan.  The smell of these bad boys will undoubtedly get your mouth watering.  Once finished, set aside along with the pancetta and basil. Pancetta w/ Honey Dijon onions Once the puff pastry dough is thawed, place on a baking sheet.  An important note, and thankfully one that I called my all-knowing mom about, is to bake the dough about halfway through before you put any toppings or sauce on it.  This ensures the dough cooks evenly and is stable enough to hold ingredients.  Following the baking directions on the box, set the oven to the appropriate temperature, and bake for half the time.  Remove from the oven, and spread on sauce.  Add pancetta, onions, basil, and dollups of ricotta cheese evenly on the pizza, layering the ingredients as necessary.  Bake in the oven for the remaining amount of time.  Make sure to check the pizza intermittently so the crust does not burn.  If it starts to darken, remove from the oven and cover those areas with aluminum foil so you can continue baking.  Once dough is cooked and cheese is molten, remove from the oven and serve!! Homemade pizza! Flaky Crust Pizza This works for 2-4 people.  If you’re a duo, which I was with a favorite dining companion, then I suggest you be HUNGRY.  Enjoy!

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Madison Sheffer

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