Vidalia Pitza
From keni 12 years ago
- 20min to make
- Serves 6-12
It's Vidalia season, again! I wanted a recipe to showcase this fantastic onion. This makes a great vegetarian lunch, or a wonderful appetizer.
Ingredients
- 6 pita flatbreads(about 5-6 inches diameter) shopping list
- 3 large vidalias, sliced thin shopping list
- 1/2 stick butter shopping list
- 3 cloves garlic, minced shopping list
- about 1/4 cup fresh basil, minced shopping list
- 1/4 cup white wine shopping list
- 4oz sun dried tomato goat cheese, spreadable or crumbles shopping list
- 2T olive tapenade shopping list
- 2T roasted red pepper tapenade shopping list
- 1/2 cup fresh Parmesan, grated shopping list
- fresh ground black pepper shopping list
How to make it
- In heavy skillet, melt butter over low heat.
- Add onions and garlic and stir to coat well
- Cook until onions are very soft, about 10 minutes.(you can certainly cook these for longer and get a genuine caramelization going, but, I don't think Vidalias need that, as they are SO sweet, already :)
- Meanwhile, heat flatbreads in a 400 oven for a couple of minutes to just begin to crisp up around the edges.
- When onions are done, add wine, basil and a healthy dose of black pepper and continue to cook until all liquid is absorbed.
- Divide goat cheese up between all the flat breads and either crumble or spread cheese over each piece.
- Top each with and equal portion of the onion mixture.
- Drop several 1/2t dots of both of the tapenades around the onion mixture on each bread.
- Sprinkle with Parmesan cheese.
- Bake in 400 oven for about 5 minutes until cheese is melted and edges are crisp. Cut into triangles to serve.
- This was also good room temp! :)
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