ONION CONFIT PIZZA~ From StoneGable's Kitchen

Double this recipe and make a couple... this "pizza" will go f-a-s-t!

1~ 10 inch flour tortilla

2 1/2 TBS  crumbled Gorgonzola cheese, divided

3 TBS cottage cheese, blended until smooth

1 TBS olice oil

1 cup fresh spinach, wash dried and chopped

1 garlic clove, pressed

3/4 cup Onion Confit, recipe follows

2 TBS pine nuts


 Preheat oven to 450 degrees. Bake a tortilla on a parchment lined baking sheet for 1 minute, until crisp.


Combine 1 1/2 TBS gorgonzola and cottage cheese in a small bowl until blended.


Heat a large saucepan over medium high heat. Add oil and heat. Add spinach and wilt, about 2 minutes. Add pressed garlic and cook an additional minute.


Spread cheese mixture on the tortilla. Top with onion confit. Spread spinach over onions. Sprinkle with pine nuts and 1 TBS gorgonzola crumbles.

Bake for 10 minutes until crisp and golden. Cut and serve.

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Recipe: Onion Confit

Caramelized onions are soft and full of sweet, sweet flavor. Onion confit adds the depth of red wine and a tangy note from Balsamic vinegar. Onion confit is like a caramalized onion marmalade... soooooo luscious! This recipe is worth making.  Extra can be frozen. So many dishes taste better with a spoonful of Onion Confit to top it off!


2 TBS butter

2 TBS olive oil

2 lbs.( about 8 cups) onions, peeled and thinly sliced

3 TBS sugar

4 thyme sprigs

salt and pepper

1/2 cup freshly squeezed orange juice

1 cup dry red wine

6 TBS good balsamic vinegar


Heat butter and onion in a large dutch oven. Add onions, sugar, thyme and salt and pepper. Stir. Cover and cook for 30 minutes stirring occasionally, until the onions are very soft.


Add orange juice, red wine and balsamic vinegar. Cook uncovered over medium low heat for 30-35 minutes until the onions are soft and most of the liquid is evaporated. Remember to stir occasionally.

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